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Italian Cuisine with Jolanta – Spinach & ricotta cannelloni

Serves 6


250 gr ricotta cheese

400 gr spinach

1 egg



300 gr tomato purée (Passata al pomodoro)

1½ tbsp tomato paste

50 gr unsalted butter

3 tbsp flour

450 ml whole milk

150 gr Cannelloni 

60 gr Parmesan cheese

250 gr mozzarella cheese




ground nutmeg

vegetable oil (for frying)



  • Preheat the oven to 200°C
  • Peel and finely dice onion and chop spinach. Heat some vegetable oil in a frying pan, add half of the onion and fry until translucent. Add spinach and sautè until just wilted, approx. 2 min. Remove from heat and drain in a sieve
  • Juice the lemon. Heat some vegetable oil in a frying pan, fry the remaining onion and deglaze with lemon juice. Add tomato purée and tomato paste and season with salt, pepper, and sugar to taste. Stir well and let simmer over medium-low heat until reduced
  • For the béchamel sauce, melt butter in a saucepan. Whisk in flour and add milk in small amounts and stir lightly until creamy. Season with salt, pepper, and nutmeg to taste. Meanwhile, transfer drained spinach to a bowl and add the ricotta, egg and grated parmesan. Mix well and season with salt, pepper, and nutmeg to taste
  • Spread the tomato sauce on the bottom of a baking dish and add half of the béchamel sauce
  • Use the piping bag for spinach ricotta mixture and pipe the mixture into the cannelloni tubes and lay them on the top of tomato sauce and béchamel
  • Cover the rolls with the rest of the béchamel sauce. Using your hands, break the mozzarella into smaller pieces and spread on top. Bake at 200°C for approx. 20 min. and allow it to cool before serving. Enjoy!



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