Spinach & Ricotta Cannelloni
Just imagining spinach and ricotta cannelloni fresh from the oven will have your mouth watering. With our simple, step-by-step recipe instructions, this delicious, toddler-friendly version of a classic dish is the perfect way to introduce your little one to new flavours. Packed with spinach, ricotta, and a homemade tomato sauce, this no-fuss cannelloni recipe is sure to be a hit with your child - and the whole family! Bookmark this easy spinach and ricotta cannelloni recipe for a wholesome meal that you can feel good about. Add a sprinkle of cheese for the perfect finishing touch.
Ingredients
1 tbsp olive oil
250g frozen baby spinach, thawed and drained (or use fresh)
1 clove garlic, crushed
½ brown onion, diced finely
500g fresh ricotta
1 cup tasty cheese, grated
1 pkt (250g) cannelloni tubes
Salt and pepper to season (optional)
Tomato sauce
1 tbsp olive oil
1 medium brown onion, diced finely
1 clove garlic
410g can tomato puree
1 cup vegetable stock (salt reduced)
1 tbsp tomato paste
1 tbsp sugar
Salt and pepper to season (optional)
Step by step
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Spinach & Ricotta Cannelloni Recipe
- Preheat oven to 200°C/180°C fan-forced. Make tomato sauce; Heat olive oil in a saucepan over medium heat. Add the onion and garlic, cook for a few minutes until soft. Add all other ingredients and simmer gently for about 30 minutes or until sauce has reduced.
- Meanwhile; heat oil in a fry pan over medium heat, add onion and garlic, cook until soft. Add spinach and cook for 1 minute (or until wilted if using fresh). Set aside and allow to cool. In a large bowl, combine ricotta, ½ cup grated cheese, and spinach mixture.
- Spread ½ cup of tomato sauce over the base of a shallow (3 litre capacity) ovenproof dish. To assemble the cannelloni, spoon spinach ricotta mix into a large piping bag fitted with a 2cm round nozzle. Pipe into cannelloni tubes. Repeat with remaining cannelloni and filling. Pour over remaining tomato sauce, cover with foil and bake for 30 minutes.
- Remove foil, sprinkle with tasty cheese and bake for a further 15 minutes or until cheese has melted
Spinach & Ricotta Cannelloni FAQs
What is the easiest way to fill cannelloni tubes?
The easiest way to fill cannelloni tubes is by using a piping bag. Fill the bag with your spinach and ricotta mixture fitted with a large round nozzle. Pipe the filling directly into the cannelloni tubes for a neater and more efficient process.
Can I eat spinach and ricotta cannelloni when pregnant?
Yes, spinach and ricotta cannelloni can be a healthy choice during pregnancy, as long as the ricotta is made from pasteurised milk. Ensure all ingredients are properly cooked to reduce any risk of harmful bacteria, and eat when freshly cooked.
How many cannelloni tubes per person?
Typically, about 3-4 cannelloni tubes per adult and 1-3 per child is a good serving size, depending on appetite and whether you're serving side dishes or other courses along with the meal.
What can I use instead of cannelloni tubes?
If you don’t have cannelloni tubes, you can use fresh lasagna sheets and roll them up with the filling, or even large pasta shells (conchiglioni) as an alternative.
Can I freeze spinach and ricotta cannelloni?
Yes, you can freeze spinach and ricotta cannelloni, making it a great meal prep option. To freeze, assemble the dish as per the recipe, but don’t bake it yet. Cover the cannelloni tightly with foil or place it in an airtight container, then store it in the freezer. When you're ready to eat, thaw the dish in the fridge overnight and bake according to the recipe instructions, adding a bit of extra time if needed. This way, you can enjoy it fresh without compromising texture or flavour.
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