Spinach andRicotta Cannelloni




55 Mins


Wheat, Milk, Eggs, Gluten


  • 20 Cannelloni tubes
  • 400g Ricotta cheese
  • 1kg Spinach, frozen
  • 150ml Vegetable oil
  • 100g Stork, softened
  • 2 Eggs, free range
  • 300g Grated mozzarella
  • 2tsp. Garlic puree
  • 1kg Chopped tomatoes
  • 2tsp. Dried oregano
  • Lo salt, pinch
  • Black pepper, ground, pinch


  1. Preheat the oven to 180°c.
  2. Add the chopped tomatoes, oregano and garlic puree to a large pan and bring to a simmer.
  3. Simmer for 8-10 minutes, stirring occasionally until the sauce has thickened, then remove from the heat and set aside.
  4. Steam the spinach for approx. 6 minutes, until cooked. Transfer the spinach into a colander and press to squeeze out any excess water and set aside to cool.
  5. Once the spinach is cooled. Mix with the ricotta, egg and salt and pepper, mixing well and put into a piping bag.
  6. Pipe this mixture into the cannelloni tubes, making sure they are filled well. Spoon some of the tomato sauce onto the base of a greased baking dish then arrange the filled cannelloni side-by-side in rows, making sure they are packed in tightly. Top the cannelloni with a little more sauce and sprinkle the mozzarella.
  7. Bake for approx. 25 minutes and remove when the cheese is melted and bubbling, the pasta is cooked, and the filling is hot.
  8. Allow to rest for a few minutes before serving.