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Cannelloni ricotta e spinaci
Simmer the passata with the oil, basil and a pinch of salt for 10 minutes. Spread it over the base of a baking dish.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cannelloni ricotta e spinaci take?
1 hr 25 min all in — 40 min prep, 35 min cook, 10 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 portions. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl, Baking tray.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Fresh spinach → Frozen leaf spinach. Thaw and squeeze even harder.
Any tips from this recipe?
Sheep's-milk ricotta gives a sharper, richer filling. Assemble the day before and bake from the fridge with 10 extra minutes.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.