Nigella Spinach And Ricotta Cannelloni ​​Recipe

This delicious Spinach and Ricotta Cannelloni is a creamy, comforting dish that’s perfect for a quick weeknight meal. With simple ingredients like fresh spinach, ricotta, and mozzarella, it’s easy to make and packed with flavor. Inspired by Nigella Lawson’s classic recipe, it’s sure to become a family favorite!

Ingredients Needed:

For the sauce:

• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 700g passata/pureed tomatoes
• 1 small bunch basil, torn
• 1/2 tbsp olive oil

For the filling:

• 350g ricotta cheese
• 250g fresh spinach, raw
• 1 egg
• 2 tbsp grated parmesan
• 1 pinch of nutmeg
• Salt and pepper, to taste

To assemble:

• 12 cannelloni pasta tubes
• 125g ball of mozzarella, torn
• Extra grated parmesan for topping

How To Make Spinach And Ricotta Cannelloni?

1. Make the Sauce: Finely chop the shallot and garlic, then sauté them in a pan with a little olive oil until soft. Add the passata, basil, salt, and pepper. Let it simmer for 5 minutes, then set aside.
2. Prepare the Filling: Wilt the spinach in a pan with a splash of water. Once it cools, squeeze out the excess water and chop it. Mix the ricotta, parmesan, chopped spinach, egg, nutmeg, salt, and pepper in a bowl until smooth.
3. Assemble: Preheat the oven to 180°C (350°F). Spread some tomato sauce in the bottom of a baking dish. Fill each cannelloni tube with the spinach and ricotta mixture. Place them in the dish. Cover with the remaining sauce, then top with torn mozzarella and extra parmesan. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese is golden.

Recipe Tips:

• Don’t Overstuff the Cannelloni: Fill the pasta tubes just enough to avoid spilling the filling. This helps the cannelloni cook properly.
• Cook the Spinach Well: Make sure the spinach is fully wilted and squeeze out extra water. This keeps the filling from being too watery.
• Use Fresh Mozzarella: Fresh mozzarella makes the dish creamy. Tear it into pieces before adding it to the top for better coverage.
• Simmer the Sauce: Let the tomato sauce simmer for a few minutes to bring out its full flavor and make it richer.
• Cover with Foil While Baking: Bake the cannelloni covered with foil for the first 30 minutes. This keeps the filling moist and prevents it from drying out.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover cannelloni to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the cannelloni tightly in plastic wrap or foil, then place it in a freezer-safe container. It will stay fresh in the freezer for up to 3 months.
• Reheat: Heat the cannelloni in a pan over low heat with a bit of water or tomato sauce. Stir and cook for 5-7 minutes until hot.

Nutrition Facts:

• Calories: 323 kcal
• Total Fat: 10g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 500mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 17g

Try More Nigella Lawson Recipes:

• Nigella Chicken And Bean Casserole ​Recipe
• Nigella Smoky Squid And Beans
• Nigella Spaghetti With Chard, Chilli And Anchovies