Dine with Danika


Spinach and ricotta cannelloni - Italian vegetarian pasta

An impressive yet simple pasta dish that kids can help you cook.

Cuisine: Italian
Serve as: lunch/dinner

Imagine coming home to this Spinach Ricotta Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, super tasty tomato basil sauce, herbs and melted cheese.

The recipe for two is quick, easy to make this italian vegetarian pasta and perfect as a midweek or weekend meal.

Prep: 40 minutes
Cook: 70 minutes
Total: 110 minutes

Quantity: 2


  • 30g butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 3 bunches English spinach, trimmed, finely shredded
  • 300g ricotta cheese
  • 1 tablespoon fresh oregano leaves
  • 250g Barilla Cannelloni
  • 1/2 cup grated mozzarella
  • 1/2 cup finely grated parmesan


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 440g can peeled whole tomatoes
  • 1/2 cup tomato pasta sauce
  • 1 teaspoon dried oregano
  • 2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • Select all ingredients

Preparation method

  1. Preheat oven to 200°C. Melt butter in a large frying pan over medium heat. Add onion and garlic. Cook for 3 minutes. Add spinach. Cook for 5 minutes. Set aside to cool.
  2. Process in a food processor with ricotta and oregano until smooth. Season with salt and pepper.
  3. Make sauce: Heat oil in a saucepan over medium-low heat. Add onion and garlic. Cook for 10 minutes. Add remaining sauce ingredients. Bring to the boil. Reduce heat to low. Simmer until sauce thickens.
  4. Lightly grease a 2-litre capacity casserole dish. Spread one-third of the sauce over base of dish.
  5. Spoon spinach and ricotta mixture into cannelloni tubes. Place into dish. Spoon over remaining sauce. Sprinkle with cheeses. Bake for 45 minutes, or until golden and tender.
  6. Sprinkle herbs on top and serve hot.