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Spinach and ricotta Cannelloni


This served two hungry adults and one hungry toddler.


For the cannelloni filling:

  • 2 large handfuls of spinach, roughly chopped
  • 3 heaped tablespoons of ricotta
  • 1 clove of garlic (crushed)
  • 1 medium egg
  • 1/2 tsp ground nutmeg
  • a knob of butter
  • a twist of black pepper
  • 8 lasagne sheets  (you can use proper cannelloni tubes if you like, I just didn’t have any in the cupboard!)

For the sauce:

  • 500g passata
  • 1/2 an onion, grated
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp balsamic vinegar
  • A handful of grated cheese (we used cheddar) to sprinkle over the top.


  • Put the butter in a frying pan with the garlic.  Cook for a minute, then add the spinach and cook until wilted.


  • In a bowl, mix the spinach, egg, ricotta, nutmeg and black pepper.


  • Soften the lasagne sheets (if not using cannelloni) in a bowl of boiling water.


TOP TIP: Soften the lasagne sheets two at a time and separate with a fork.  If you try to do them all at once they will stick together.  Learn from my mistake! don’t try and save time by doing them together!

  • In the same pan as before, put the passata, onion, balsamic vinegar, oregano and basil.  Leave to simmer whilst you assemble the cannelloni.
  • To assemble the cannelloni, take the softened lasagne sheets, place a generous strip of the spinach and ricotta mixture in a line down the middle and roll into a tube shape.
  • Put a thin layer of the sauce in an ovenproof dish, just enough to cover the bottom.
  • Place the filled lasagne tubes in rows in the dish.


  • Cover the cannelloni with the rest of the sauce and sprinkle the cheese on top.


  • Bake in a pre heated oven at 180 for 40 minutes.







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