# Spinach and Ricotta Cannelloni

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A comforting pasta bake of spinach and ricotta cannelloni in a simple tomato sauce.

Servings: 4 · Prep 20 min · Cook 25 min · Pasta

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/ey0s48gc/2fe75e965a8f0f1a20985ba5cfac0b6943592b9fcbf02a834b4c4ed93158580d.jpg)

## Ingredients

- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 400 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes) — chopped
- 3 pcs [Thyme](https://fridge.menu/en/i/thyme) — fresh sprigs
- 1 tbsp [Apple cider vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 1 tsp [Sugar](https://fridge.menu/en/i/sugar)
- 1 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 200 g [Spinach](https://fridge.menu/en/i/spinach) — fresh or frozen
- 3 tbsp [Pine nuts](https://fridge.menu/en/i/pine-nut) — roughly chopped
- 250 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg) — grated, to taste
- 1 package [Lasagne sheets](https://fridge.menu/en/i/lasagna-sheets) — fresh
- 50 g [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated
- 125 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for the dish
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — fresh

## Steps

1. Fry the onion and garlic in a saucepan with olive oil until the onion is soft.
2. Add the chopped tomatoes and thyme, and simmer the sauce for 15-30 minutes while you prepare the rest of the dish.
3. Season the sauce with apple cider vinegar, sugar, salt and pepper to taste.
4. Heat a frying pan over medium heat with a little olive oil.
5. Lightly toast the pine nuts and add the spinach, stirring occasionally until the spinach wilts.
6. Mix the ricotta and eggs well with the spinach, season with salt, pepper and finely grated nutmeg.
7. Spread half of the tomato sauce in a greased ovenproof dish.
8. Fill the cannelloni tubes with the spinach and ricotta mixture and arrange them in a row on the tomato sauce.
9. If using fresh lasagne sheets, cut eight pieces about 10 x 10 cm.
10. Spread the filling over the pieces, roll them into tubes and place them in the dish on the sauce.
11. Spread the remaining tomato sauce on top, then scatter over the mozzarella and basil.
12. Bake in a preheated oven at 175°C for 20 minutes, until the pasta is tender.
13. Serve with grated Parmesan and finely chopped basil.

Published 2026-10-07

https://fridge.menu/en/r/spinach-ricotta-cannelloni-ey0s48gc

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=ey0s48gc · Something wrong? Tell us — no account needed. Write to hello@fridge.menu