Spinach and Ricotta Cannelloni

Fancy a warm, cheesy, comforting vegetarian dinner? Then look no further… this is just what you need on a cold winters night! It’s a great recipe for children to do all by themselves with no cooking until it goes in the oven!


  • 10-12 Dried Cannelloni
  • 125g Cheddar, grated

For the filling:

  • 125g Spinach
  • 250g Ricotta
  • 100g Cheddar Cheese, grated
  • 1 Garlic Clove
  • Salt and Pepper

Tomato Sauce:

  • 1/2 onion, chopped
  • Olive Oil
  • 2 Cloves Garlic, crushed
  • 1 x 400g Tins Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 2 Tsp Basil
  • Salt and Pepper


  1. To make the sauce; combine all elements in a large bowl.
  2. For the filling; roughly chop the spinach and add to a large bowl with the garlic and cheeses. Season with salt and pepper to taste.
  3. Preheat the oven to 200ᵒC.
  4. Spoon the filling into the dried cannelloni and place side by side in an oven proof dish. Cover with tomato sauce and cheddar cheese.
  5. Bake in the centre of the oven, covered with tinfoil for 20-25 minutes, until the pasta is tender. Uncover and bake for a further 5 minutes to allow the cheese to turn crisp and golden.

Leave a Comment

Your email address will not be published. Required fields are marked *