Spinach and ricotta cannelloni
Nutrition per serving
Cannelloni filled with a spinach and ricotta stuffing, covered in tomato sauce and baked until golden. Soft and comforting, they make a complete, generous vegetarian Italian dish.
Preparation: 25 min | Cooking: 35 min | Servings: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 397 kcal · 20 g protein · 48 g carbohydrate · 12 g fat
Ingredients
- 16 cannelloni tubes
- 400 g spinach
- 250 g ricotta
- 2 tins of chopped tomatoes
- 50 g Parmesan
- nutmeg, garlic
Method
- Wilt the spinach, then mix it with the ricotta, nutmeg and Parmesan.
- Fill the cannelloni with this stuffing.
- Lay them on a bed of tomato sauce, cover with more sauce and sprinkle with Parmesan.
- Bake for 35 minutes at 180 °C.
Nutritional benefits
Spinach provides iron, folate and antioxidants, while ricotta adds protein and calcium with less fat than a mature cheese. The tomato sauce contributes lycopene. It is a complete, comforting vegetarian dish, lighter than a meat and béchamel lasagne.
Variations and substitutions
- With chard or broccoli.
- With a tomato and basil sauce, or a lightly creamy one.
- Gluten-free: use gluten-free cannelloni.
- With feta in place of some of the ricotta.
Storage and making ahead
Keeps for 3 days and reheats in the oven. Can be frozen. Excellent for batch cooking.
💡 Good to know
If you use dried cannelloni without pre-cooking them, make sure there is plenty of sauce: they cook by absorbing its liquid.
Read also
Discover more vegetarian recipes · healthy & balanced recipes · high-protein recipes.
Foods in this recipe: cannelloni · spinach · ricotta · tomatoes · Parmesan.
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