Date posted: 29/01/2020

Cannelloni with ricotta & spinach

The crispy parmesan topping deliciously complements the soft ricotta and spinach inside. 18 cannelloni tubes

  • Serves 6
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Tomato sauce:
Filippo Berio olive oil 4 tbsps
Large onions, peeled and finely chopped 2
Carrot, peeled and chopped 1
Celery sticks, finely chopped 2
Garlic cloves, peeled and finely chopped 2
Cirio chopped tomatoes 800g
Basil leaves, torn 12
Béchamel sauce:
Everyday Favourites unsalted butter 85g
Everyday Favourites plain flour Red Tractor 85g
Milk 750ml
Salt and pepper to season
Everyday Favourites ground nutmeg a pinch
Cooked spinach 500g
Ricotta 300g
Parmesan cheese 2 tbsps
Everyday Favourites free range medium egg, beaten 1
Parmesan cheese 2 tbsps


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  Tomato sauce: Heat the olive oil in a high-sided frying pan.  Add the onion, celery and carrot and fry gently for 10 minutes until soft.  Add the garlic and continue to cook for a further 2 minutes. Add the tomatoes and simmer for 15 minutes.  Remove from the heat, stir in the fresh torn basil and season with salt and black pepper. Béchamel sauce: Melt the butter in a pan then, stir in the flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg. Assembling: Pre-heat the oven to 190°C/375°F/Gas Mark 5. Combine the filling ingredients. Season with salt and  black pepper and spoon or pipe the mixture into the cannelloni baking dish tubes. Place the tubes into a buttered baking dish. Spoon over the tomato sauce and then the béchamel sauce.  Sprinkle over the remaining parmesan cheese and cook for 30-40 minutes until golden.    
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