Spinach & Ricotta Cannelloni


  • 410g tin diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 500g ricotta
  • 200g chopped spinach
  • 2 dessert spoons powdered stock
  • 1 packet fresh lasagne sheets
  • 200g grated cheddar
  • 1/4 cup cream

We regularly make Spinach & Ricotta Cannelloni for lunch as part of our popular Soft Cheesemaking Workshop. Because ricotta is so quick and easy to make, workshop participants make the ricotta in the morning and then turn it into their own Spinach & Ricotta Cannelloni for lunch!

To make your tomato sauce

Put the tomatoes, red wine and tomato paste and desert spoon of stock powder into a container mix well.

Set aside.

The Filling

Mix your fresh, homemade ricotta, spinach and desert spoon of stock powder in a bowl until well combined then set aside. We like to keep the filling simple – with good quality ingredients, all we need to do is let them shine. 

To assemble

Lay out one of your pasta sheets and divide into three sections where it is folded.

Using one section of your pasta sheet at a time, add 2 heaped spoonfuls of your ricotta filling to the pasta and roll into a sausage roll shape.

Place in long rectangular baking dish and continue to make cannelloni until your baking dish is covered in cannelloni tubes.

Do not stack!

Add your tomato sauce then top with grated cheddar. Pour the cream evenly over your dish and bake for 25 – 30 minutes in a moderate oven.

Serve with a leafy green salad and perhaps some garlic bread.



Interested in making your own ricotta? Why not register for one of our home cheesemaking workshops or pick up a Ricotta and Ricotta Salata Cheesemaking Kit?

Here at The Cheesemaking Workshop and Deli, we live by our motto Home Cheesemaking, Made Easy!


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