Ricotta & Spinach Cannelloni

READY IN: 50mins
Recipe by Latchy

This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work.

Top Review by Chef floWer

This was very easy to make and delicious. The only thing maybe I'll do next time is add a little pasta sauce on the base of the dish as the lasagne stuck a little. I also think I didn't use enough tomato sauce (400 grams of Barilla Olive (my favourite)). However nobody noticed as we finished the whole thing in one night. Thank you Latchy (RIP)

Ingredients Nutrition


  1. Mix the first 5 ingredients together.
  2. Preheat your oven to about 180d C.
  3. Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
  4. When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
  5. After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
  6. Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.

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