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–+ servings
Spinach and Ricotta Cannelloni cu ricotta si spanac reteta

Spinach and Ricotta Cannelloni

Italian food lovers, this one's for you! Here's how to make the best spinach and ricotta cannelloni that taste absolutely amazing. Perfect for meal prep, too!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Choose Serving Size 8 +

Ingredients 

For the spinach and ricotta cannelloni filling:

  • 500 g 2 cups ricotta, full fat
  • 300 g 10 cups fresh spinach
  • 1 egg
  • 3 garlic cloves
  • 1 tsp dry basil
  • 1 tsp dry oregano
  • salt and pepper to taste

For the sauce:

  • approx. 800ml 27 oz tomato sauce - I used a bottle
  • 250 ml 1 cup water
  • 2 tsp dry basil
  • salt and pepper to taste

Cannelloni:

  • approx. 20 cannelloni tubes
  • 230 g 1 cup grated mozzarella cheese

Instructions

  • To prepare the filling, simply add all ingredients to a food processor and blend until smooth.
  • Preheat oven to 180C/350F.
  • I used a ceramic baking pan that's around 30x25cm in size. Cover your baking pan with some parchment paper.
  • Mix the tomato sauce with the water, herbs, and spices. Spread 1/3 of the sauce at the bottom, evenly.
  • Transfer the filling to a large ziplock bag. Seal it and make a small cut on one corner. You will use this as a piping bag.
  • To transfer the filling easily, I placed the ziplock bag inside my blender recipient, margins rolled on the outside, so it can stand upright, and then simply poured the filling from the food processor in it.
  • Pipe the filling in the tubes and place them horizontally in the pan. I made two rows of about 10 tubes each.
  • Pour over the remaining sauce and sprinkle the grated mozzarella, then cover with a foil.
  • Bake for 25-30 minutes.