# Spinach and Ricotta Cannelloni

Recipe by [Ovenstein](https://fridge.menu/en/u/ovenstein)

Oven-baked cannelloni tubes filled with spinach and ricotta, baked in tomato sauce and topped with mozzarella.

Servings: 2 · Prep 30 min · Cook 35 min · Other

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Spinach and Ricotta Cannelloni](https://image.fridge.menu/adaptations/6t1lq07n/5602df11192bce3bc9a0786bcbb9458a08c1fac71f4a1785bcdd1847a167904c.jpg)

## Ingredients

- 80 g Cannelloni — 6 tubes, no pre-cooking needed
- 150 g [Frozen spinach](https://fridge.menu/en/i/spinach) — thawed and squeezed dry
- 150 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 30 g [Parmesan](https://fridge.menu/en/i/parmesan) — or a hard cheese
- 1 pcs [Egg](https://fridge.menu/en/i/eggs)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 300 ml [Tomato pasta sauce](https://fridge.menu/en/i/tomato-sauce) — passata-style sauce, not ketchup
- 60 g [Mozzarella](https://fridge.menu/en/i/mozzarella)

## Steps

1. Mix the spinach, ricotta, egg, parmesan, nutmeg and salt together, then fill the cannelloni tubes.
2. Spoon half the tomato pasta sauce into the bottom of the baking dish, lay the tubes on top, pour over the rest of the sauce to cover them completely, then scatter the mozzarella on top.
3. Cover the dish with foil and bake for 35 minutes. (35 min)
4. Remove the dish from the oven.

Published 2026-10-20 · Updated 2026-10-21

https://fridge.menu/en/r/spinach-and-ricotta-cannelloni-6t1lq07n

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