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Spinach and Ricotta Cannelloni

The classic pairing of spinach and ricotta is topped with rich bechamel and tangy Napoli sauce.


Spinach and mushroom cannelloni- Replace the ricotta in the filling with 200g (7oz) mushrooms, chopped and fried, and 60g (2oz) diced ham.

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  1. 1

    Drain the spinach well, press out any extra water, then chop roughly. Put the ricotta in a bowl and mix in the beaten egg and half the parmesan. Add the spinach, mix, then season to taste with nutmeg, salt, and pepper. Spoon the filling into the cannelloni tubes and place them in a lightly oiled baking dish.

  2. 2

    To make the Napoli sauce, heat the oil in a saucepan, and gently cook the onion for 5-6 minutes, or until beginning to soften. Add the celery and garlic, cook for 2 minutes, then stir in the tomatoes and stock and simmer for 15minutes, or until the vegetables are soft and the sauce has reduced a little. Stir in the basil.

  3. 3

    Preheat the oven to 190C (375F/Gas5). Pour the bechamel sauce over the cannelloni tubes, then spoon the Napoli sauce on top. Sprinkle over the remaining parmesan. Bake for 35minutes, or until the top is golden and bubbling, and the cannelloni is cooked. Serve with a baby leaf salad.


  • 450g cooked spinach
  • 250g ricotta cheese
  • 1 egg, beaten
  • 60g parmesan cheese, grated
  • 1 pinch freshly ground nutmeg
  • 1 pinch salt
  • 1 pinch black pepper
  • 16 cannelloni tubes
  • 1 portion bechamel sauce, (see recipes)
  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 400g chopped tomatoes
  • 75ml vegetable stock
  • 1 handful basil leaves, torn

Serves 4

Total time required Total time:

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008


The Cooking Book

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