easiest cannelloni

ooohhh I love a good baked pasta dish and a good vegetarian cannelloni is top of my list! here is my very easy recipe which I’ve been making for years and I ate plenty while I was pregnant with the twins…..

cannelloni up close

1 box frozen spinach
500g low fat ricotta
700g passata (or a jar of pasta sauce)
1 onion, diced
cannelloni shells
dried herbs
grated cheese & parmesan

* Firstly, make tomato sauce by sauteeing onion in some oil with salt, when softened add passata and plenty of dried herbs to taste. Season well and leave on low heat to simmer.
*Defrost spinach, press out water in sieve then stir in ricotta, a few tablespoons of parmesan and season well. The mixture can taste rather bland if you don’t season it well and add the parmesan at this stage.
* Using a teaspoon, stuff each cannelloni shell with the ricotta mixture but don’t overfill, I do mine 3/4 full. Use up all mixture and place in rectangle baking dish topped with the tomato sauce mixture and lots of grated cheese and a dash of parmesan
* cook in 190 degree oven for about 30-40 minutes till shells are soft and cheese is golden on top.

straight from the oven

I had a bit of spinach mixture leftover so mixed it with a cup of peas and 8 eggs, topped with 4 cheese slices and baked in a square tin for 20 minutes in 200 degree oven and the babies have a delicious frittata for lunch tomorrow.


  1. Yum, I make one almost exactly the same, but haven’t had it for quite some time. I think I will have to make it this week.

  2. That’s exactly how I do mine too, but I often put a smidge of garlic in the sauce. I love how it turns out – nice and dense and rib-sticking. Perfect with a salad in summer too!

  3. Love canneloni. so easy. comfort food.

  4. Yum! I bet the kids’ frittata tomorrow is also yummy.

  5. Would you believe I just made a very similar recipe & popped it in the oven!
    I like how you think.
    I have some mixture leftover too. I was wondering what to do with it. Thanks for the tip.

  6. yummy, I love to do the same filling but use filo pastry & make a spinach & ricotta pie, very quick & easy.

  7. That looks delicious, I haven’t made cannelloni in ages, I will so this week!

  8. Clever lady! How did you know that’s so what I need to make for dinner tomorrow?

  9. oh yum, I’m going to be making this one, thanks for the recipe Corrie.

  10. Yum, yum, yum, thanks for a gorgeous recipe! xo

  11. Domestic goddess strikes again!!

  12. Yummy! I use fresh lasagne sheets instead of the tubes and roll them up like sausage rolls. Very easy. Someone I know occasionally uses mountain bread the same way as it’s very thin and rolls easily.

    All easy and yummy and liked by toddlers. My boys ate practically anything right from the start but my niece was a very picky eater. She used to love food like this.

  13. These look delicious! Thanks for the recipe!

  14. Yum! Will have to try that…thankyou!

  15. that does sound pretty easy, but looks scrummy!! thanks!!

  16. Yumm…I am going to do this tomorrow night for dinner. Thanks


  17. Hi! Fantastic recipe – thanks!

    PS. Try piping your cannelloni. Fill a piping bag with the spinach mix and no nozzle. Pipe in one end, then turn around and pipe the other end! Much quicker, and more time for sticky kisses and cuddles!


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