Cannelloni with Spinach & Ricotta

Preparation Time: 15 mins
Cooking Time: 30 mins
Serves: 6

Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Instant Cannelloni Tubes
Substitute Shape:


San Remo Reg Cannelloni 200g

425g can tomato puree
2 tbsp olive oil
1/2 cup grated cheese (plus extra for serving)
250g frozen spinach (thawed)
Salt and pepper to taste
1/2 cup thickened cream (optional)
1 level tsp ground basil leaves
Pinch of nutmeg
1 clove garlic, crushed
2 egg yolks, lightly beaten
225g fresh ricotta or cream cheese

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  1. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl.
  2. Fill cannelloni tubes with the prepared mixture
  3. To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Remove from heat.
  4. Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni.
  5. Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and if desired thick cream. Sprinkle with grated cheese.
  6. Bake in oven at 200 degrees Celsius for 25-35 minutes (test by pricking with a skewer)

© San Remo Macaroni Company Pty Ltd 2014
Developed by Adam Swanson for San Remo.
The Copyright for this recipe has been assigned to and is held by San Remo.

Cannelloni with Spinach & Ricotta
Main course