Here’s a recipe vegetarian cannelloni ricotta spinach which I particularly appreciate, as much for its flavor as for its simplicity ! Because, yes, it is altogether a real treat for the taste buds, the association ricotta spinach and homemade tomato sauce with basil is a real success, we would end up almost flat (but you must learn to be reasonable !!!). It is also a good way to eat spinach to children or large !!!

Therefore, plan a great dish, because everyone will ask for more !

Cannelloni ricotta spinach and tomato and basil sauce

Ingredients (for 4-6 people)

  • 18 tubes of cannelloni
  • 500 g ricotta cheese
  • 200 g bread mozzarella cheese
  • 10 handfuls of spinach
  • 75 g of grated parmesan cheese
  • 50 cl of cream-semi-thick
  • 1 clove of garlic
  • 10 g of butter
  • Nutmeg
  • Olive oil
  • Salt and pepper

For the tomato sauce

  • 2 lbs medium-sized chopped tomatoes
  • 1 bunch of basil
  • 1 clove of garlic
  • Olive oil
  • Salt and pepper


Preheat the oven to 180°.

Wash the spinach and put them to melt in a small saucepan with the butter and a clove of whole garlic for a few minutes while the water evaporates. Place them to drain.

Chop the garlic and the stems of the basil and set aside.

For the tomato sauce, pour a drizzle of olive oil in a pan and add the clove of garlic and the stems of the basil chopped and sauté 5 minutes over medium heat. Then add the crushed tomatoes, rinse cans with a little water, pour on the mixture and then season to taste. Stir and let cook for ten minutes over low heat. Add the basil leaves once the tomato sauce is cooked.

In a bowl, mix the ricotta, half the parmesan, the spinach, drained and chopped, a little nutmeg grated, and salt and pepper. Mix, fill a piping bag with the mixture and fill the tubes of cannelloni.

Pour the tomato sauce in the bottom of the dish.

Put the cannelloni, top in a single layer (use 2 dishes). Pour over the cream, sprinkle rest of parmesan cheese and add the mozzarella in slices.

Bake for 25 min.

Written by Doc

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