Spinach and Ricotta Cannelloni - Fiver Feeds

Spinach and Ricotta Cannelloni

This recipe for spinach and ricotta cannelloni looks like it has lots of stages and lots of ingredients but they are almost all cupboard staples and the quantities used are small – they just come together to create a wonderfully rich and tasty supper which needs very little else to accompany it – we usually serve it with some garlic bread and simple lettuce salad or with frozen peas and sweetcorn – keeping the whole meal below £1.00 per person.

The best thing about it is if you have a hand blender you can use up those odds and ends of vegetables lying around in the pantry (couple of mushrooms, end of a courgette or a sad lonely carrot) and add them to the tomato sauce, blend it up and it can be filled with hidden vegetables for fussy eaters!

It also freezes well (so you can make double portions) – simply freeze at the stage before putting it in the oven, once defrosted it can be cooked in the oven as normal.


Spinach and Ricotta Cannelloni

Prep Time:

1hr 10mins


Serves 4 People


£0.75 per Person



  • Ingredients

    12 Cannelloni rolls Half a Standard Pack
    1 Tub Ricotta Cheese
    100g Frozen Spinach
    400g Can Chopped Tomatoes
    1 Medium Onion Sliced
    1tbsp Tomato Puree
    1tbsp Balsamic Vinegar
    2tsp Brown Sugar
    1tsp Butter
    5g Plain Flour
    200ml Milk
    25g Parmesan Grated

How to Cook

1. Preheat the oven to 180C/Gas Mark 4 and remove the spinach from the freezer (if using frozen) and allow to defrost on the side.

2. Prep the tomato sauce: Soften the onion in a pan in a tiny bit of oil or butter. Then add the can of chopped tomatoes (or passata for a smoother consistency) and pepper, nutmeg and puree. For a richer flavour I also add some balsamic vinegar and brown sugar but these can be omitted if you don’t have them – or for a more ‘sophisticated’ dish add a dash of red wine! Allow this to cook down and infuse on the hob for around 20 minutes.

3. Make the white sauce: This is a simple béchamel so melt the butter in a saucepan then add an equal quantity of plain flour. Stir together to make  a paste then slowly add the milk until it’s all added– stirring as you go – if it becomes lumpy, don’t worry – it will not be noticeable after it’s cooked in the oven.  Add pepper or nutmeg to taste.

4. To make the filling for the cannelloni simply mix a tub of ricotta with the defrosted (or cooked then strained) spinach.

5. In a large, shallow oven-proof dish, line the base with an even layer of the tomato sauce then over the top you will be placing the filled cannelloni tubes. Simply use the end of a butter knife to gently push the filling into the cannelloni tubes and place them in a row on top of the tomato sauce. Pour the béchamel over the top and then add the grated parmesan (or any other cheese).

6. Place the cannelloni in the oven for around 35-45 minutes or until the top is nice and browned off. Enjoy!

Written by Natalya

Natalya blogs over at Cottage Retreatist – A frugal living, debt busting blog following the trials and tribulations on her journey along the final stages to become debt free while living as an urban homesteader in London – Cheap healthy home cooking, jam-making and more! Follow Natalya on Twitter and Pinterest.

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