Super Simple Spinach & Ricotta Cannelloni
This easy Spinach and Ricotta Cannelloni is the ultimate comfort food without the fuss! Features a bright lemony filling, simple tomato sauce, and creamy cheese topping. Perfect for make ahead dinners.
Ingredients
- For the Filling:
- 1 lb 500g fresh spinach
- 1 cup 250g ricotta cheese
- Zest & juice of ½ lemon
- 6-8 fresh basil leaves torn
- ¼ cup 25g grated Parmesan
- 12 dried cannelloni tubes
- Salt and pepper
- For the Tomato Sauce:
- 1 tbsp olive oil
- 2 garlic cloves sliced
- 2 14.5 oz cans chopped tomatoes
- For the Cheese Sauce:
- 2 tbsp 30g butter
- 3 tbsp 25g all purpose flour
- 1 cup 250ml whole milk
- ¼ cup 25g grated Parmesan
- Pinch of ground nutmeg
- Salt and pepper
Instructions
- Prep: Preheat oven to 400°F (200°C). Pour boiling water over spinach in a colander to wilt. Cool, squeeze dry, chop.
- Tomato Sauce: Cook garlic in oil 1-2 mins. Add tomatoes, simmer, then set aside.
- Cheese Sauce: Melt butter, whisk in flour, cook 2 mins. Gradually whisk in milk until thickened. Off heat, stir in Parmesan, nutmeg, salt, pepper.
- Filling: Mix squeezed spinach with ricotta, lemon zest/juice, basil, ¼ cup Parmesan, salt, and pepper.
- Assemble: Spread half the tomato sauce in a 9x13 dish. Pipe or spoon filling into cannelloni tubes; arrange in dish. Top with remaining tomato sauce, then cheese sauce.
- Bake: Bake 25-30 mins until golden and bubbling. Rest 5-10 mins before serving.
Notes
- Spinach: Squeeze out ALL excess water to prevent a soggy filling.
- No Tubes? Use fresh lasagna sheets: spread with filling, roll up, place seam side down.
- Make Ahead: Assemble, cover, and refrigerate up to 24 hrs before baking.