Spinach & Ricotta Cannelloni

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Spinach & Ricotta Cannelloni - Mutti best canned tomatoes, Vannella Cheese ricotta and Barilla pasta

Spinach and ricotta cannelloni is an easy dish that can be prepared a few hours ahead of time, then just put in the oven at the last minute – perfect for casual entertaining. I use cannelloni tubes that don’t need to be cooked before filling, the moisture from the sauce softens them as they bake, just be sure it says ‘no pre-cook’ (or similar) on the pack. I’ve also used this filling with large shell-shaped pasta (conchiglioni) for an unusual dinner party starter, though they do need to be boiled before filling. If ricotta is very fresh it contains a lot of liquid, so leave it in a strainer for an hour or so to drain, I use the one from Vannella Cheese in Marrickville, Sydney. Disposable piping bags, available from kitchenware shops, make filling the tubes easy. I like a soft red with spinach and ricotta cannelloni, such as the pinot noir from Lark Hill, a biodynamic winery in the Canberra District of NSW, though a gamay or Beaujolais is great too. See the video below for another cheesey, tomatoey Italian classic.

Serves 6

Ingredients
  • ¼ cup extra virgin olive oil, plus extra for oiling
  • 500g baby spinach
  • Salt flakes and freshly ground black pepper, to taste
  • 600g ricotta cheese, drained
  • 2 eggs, lightly beaten
  • Freshly grated nutmeg, to taste
  • 1 cup freshly grated parmesan
  • ¼ cup basil leaves, finely sliced 
  • 2 quantities Tomato Sauce (or 700g tomato passata mixed with ½ cup water)
  • 24 (250g) cannelloni tubes
  • Green salad, for serving 
Method
  1. Preheat oven to 180°C.
  2. Heat oil in a large, high-sided frying pan over low heat.
  3. Add spinach and salt, cover and cook for 5–10 minutes, stirring frequently, until spinach is thoroughly wilted. Depending on the size of your pan, you may need to add spinach in batches as each lot wilts a little to make room for more.
  4. Tip spinach into a sieve and set aside to cool enough to handle. Squeeze to remove as much excess liquid as possible, then chop roughly.
  5. Combine well with ricotta, egg, nutmeg, salt, pepper and half the parmesan.
  6. Stir basil into Tomato Sauce.
  7. Oil the bottom of a baking dish and cover with one third of the Tomato Sauce.
  8. Using a piping bag, pipe the ricotta mixture into the cannelloni tubes, arranging them in the dish in a single layer.
  9. Pour remaining sauce over the top, pressing them down gently, if necessary, so they are all covered with sauce.
  10. Sprinkle with remaining parmesan and bake for 40 minutes.
  11. Serve with a green salad.
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What Other Travellers Say

Belinda (Balmain, NSW, Aus.)
Belinda (Balmain, NSW, Aus.)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Beverly (Woden, ACT, Aus.)
Beverly (Woden, ACT, Aus.)
Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.
Mark (Elizabeth Bay, NSW, Aus.)
Mark (Elizabeth Bay, NSW, Aus.)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus.)
Diane (Cremorne Point, NSW, Aus.)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus.)
Fiona (Blackheath, NSW, Aus.)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus.)
Di (Manly, NSW, Aus.)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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