Delicious Spinach and Ricotta Cheese Cannelloni Recipe

5 stars from 1 rating of Spinach and Ricotta Cannelloni

A little while back I was desperately seeking the perfect spinach and ricotta cannelloni recipe, but the trouble I found was that many of the recipes were either too complicated or required lots of extra obscure ingredients. In the end I decided to create my own recipe based on amalgamating the best aspects of all the other recipes into one supreme recipe. I was delighted to discover I got the balance just right, and not only did my Husband enjoy eating the resulting cannelloni for two days running, but my parents also loved it when I presented them with a meal sized portion to enjoy at home. I have decided this is a recipe well worth sharing online, so I hope you enjoy it as much as my family did.

spinach and ricotta cannelloni
spinach and ricotta cannelloni | Source

Cook Time

Prep time: 1 hour
Cook time: 40 min
Ready in: 1 hour 40 min
Yields: Serves six people

Ingredients

  • 150g butter
  • 1 clove of garlic, cut into 3 pieces
  • 600ml of milk
  • 0.5 tsp mixed spice
  • 1 tblspn Parmesan cheese, grated
  • salt & pepper, to taste
  • half a carrot, grated
  • a handful of fresh parsely, chopped
  • half a stick of celery, chopped
  • 400g tin of chopped tomatoes
  • 1 clove of garlic, crushed
  • a small handful of fresh basil leaves, washed
  • 500g of fresh or frozen cooked spinach, squeezed of moisture
  • 150g of Ricotta cheese
  • 150g of soft cream cheese such as Philadelphia
  • 1 large egg, beaten
  • 2 tblspns Parmesan cheese, grated
  • 16-18 dried cannelloni tubes, (or use lasagne sheets briefly immersed in boiling water and rolled around the filling)

Instructions

  1. Gently melt the butter in a saucepan on a low heat
  2. Add the 3 garlic pieces and flour whilst continually stirring, then add the milk . Continue to stir until the sauce thickens and is virtually boiling, then add the mixed spice, salt and pepper to taste and the tablespoon of grated Parmesan cheese. Remove the garlic pieces then set the sauce to one side.
  3. Heat about a tablespoon of olive oil in a new saucepan and add the crushed garlic.
  4. Add the celery, parsley and carrot to the pan and fry gently until softened and starting to go a light shade of brown.
  5. Add the tomatoes, basil and a teacup full of water, then simmer for approximately 20-25 minutes on a low heat
  6. In a bowl mix your cooked, drained spinach with the cream cheese, ricotta cheese, the beaten egg and the 2 tablespoons of grated Parmesan cheese
  7. Season with salt and pepper to taste
  8. Once the mixture is cool enough to handle use your fingers to stuff the cannelloni tubes (blocking one end with the palm of your hand whilst using the fingers of the other hand to fill the tubes), if using lasagne sheets make sure you place the filled 'tubes' seam side down in the buttered dish.
  9. Lay each filled tube into a buttered or greased dish
  10. Spoon the warm b├ęchamel sauce over the tubes
  11. Pour the napoli tomato sauce over the top of the b├ęchamel sauce
  12. Bake in an oven at 190C (reduce to 170C for fan ovens) for approximately 40 minutes

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Comments 6 comments

alexadry profile image

alexadry 2 years ago from USA

This looks really yummy! I like the idea of using lasagna rolled up if you don't have cannelloni, voted up!


mistyhorizon2003 profile image

mistyhorizon2003 2 years ago from Guernsey (Channel Islands) Author

Thanks alexadry, the lasagne works well rolled up as the brief immersion in hot/boiling water softens it enough to roll it into a tube around the filling. A good alternative to cannelloni if you can't source tubes.


georgescifo profile image

georgescifo 2 years ago from India

wow...really delicious..and mouth watering...


bearnmom profile image

bearnmom 2 years ago from Pittsburgh, Pennsylvania

This sounds very good. Getting out my metric converter to try it. I'm pretty sure I have it converted through comparisons but need to be sure. Thank you for sharing this recipe with us.


twoseven profile image

twoseven 2 years ago from Madison, Wisconsin

Looks great! Thanks for the great recipe.


mistyhorizon2003 profile image

mistyhorizon2003 2 years ago from Guernsey (Channel Islands) Author

Hi geordescifo, I am sure you will love it if you try it.

Hi bearnmom, hope you give it a try. You don't need to be too rigid on the weights, so juggle the amounts around to suit your tastes.

Hi twoseven , you are very welcome.

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