Spinach and ricotta pasta recipe

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50 min

Nutrition per portion

Calories 440 kCal 22%
Fat 23g 33%
  -  Saturates 11gg 55%

A great Italian-style supper that you’re family will love – creamy and good for you!


  • 180g pack baby spinach leaves
  • 250g pot ricotta cheese
  • 150g Cheshire cheese, grated
  • 16 tubes cannelloni
  • Olive oil, to grease
  • 2 x 300g pots fresh Napoletana sauce


  • Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.

  • Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.

  • Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.

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