Ricotta and spinach cannelloni
Nutrition per serving
Cannelloni: large pasta tubes stuffed with ricotta and spinach, covered in tomato sauce and baked until golden. A generous, comforting Italian dish, lighter in its vegetarian version.
Prep: 25 min | Cook: 35 min | Serves: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, using the quantities listed. Household measures (spoonfuls, whole items) use average weights. 353 kcal · 19 g protein · 36 g carbohydrate · 12 g fat
Ingredients
- 12 cannelloni
- 400 g spinach
- 250 g ricotta
- 400 g tomato sauce
- 50 g Parmesan
- 1 pinch of nutmeg
Method
- Wilt the spinach, then mix it with the ricotta and nutmeg.
- Fill the cannelloni with this stuffing.
- Arrange them in a dish lined with tomato sauce and cover with more sauce.
- Sprinkle with Parmesan and bake for 35 minutes at 180 °C.
Nutritional benefits
The ricotta and spinach filling is rich in protein and calcium for little fat, and spinach adds iron, fibre and antioxidants. Covered in tomato sauce rather than béchamel, these vegetarian cannelloni make a complete, balanced dish.
Variations and swaps
- With meat (beef or veal).
- With salmon.
- With mushrooms.
- Wholewheat pasta.
Storage and making ahead
Keep for 3 days and reheat well; they can be prepared ahead, ideal for batch cooking.
💡 Good to know
Fill the cannelloni with a piping bag (or a freezer bag with the corner snipped off): it is much quicker and neater than using a spoon.
Read more
Discover more vegetarian recipes · healthy & balanced recipes.
The foods in this recipe: cannelloni · spinach · ricotta · tomato sauce · Parmesan.
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