How To Make Cannelloni Stuffed With Ricotta And Spinach Jump to recipe

How To Make Cannelloni Stuffed With Ricotta And Spinach

The ricotta and spinach cannelloni are a light version of traditional cannelloni, a decidedly lighter and - according to many - tasty variant.

They are very easy to prepare and are great for any occasion

With ricotta and spinach, after all, you can make many types of recipes, including that of the very tasty swivels.


How To Make Cannelloni Stuffed With Ricotta And Spinach

Cooking method: Baking
Cuisine: Italian
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
20 min 40 min - 60 min
Servings: 4 person
Calories: 320kcal
Best season: all

How to make cannelloni with ricotta and spinach

The delicious  ricotta and spinach cannelloni are made by filling the pasta with a mixture of boiled and chopped spinach, mixed with nutmeg and ricotta. Before putting them in the oven, the cannelloni must be placed on a thin layer of tomato sauce. 

Discover the whole recipe.



  1. Preheat the oven to 180°C (356°F).

  2. In the meantime boil the spinach in a little boiling salted water for 1 minute, draining them thoroughly.

  3. Coarsely chop the spinach and transfer them to a large bowl, then add the ricotta and nutmeg and mix everything well.

  4. Pour the mixture into a pastry bag and stuff the cannelloni, placing them in a heat resistant pan. 

  5. Sprinkle with your favourite grated cheese.

  6. Add 50 ml of water in the bottom of the pan, and bake in the oven at 180°C (356°F) for about 40 minutes or until the pasta is al dente and serve hot.

    Enjoy, Good Appetite!