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Spinach & Ricotta Canneloni with Homemade Tomato Salsa

Spinach & Ricotta Canneloni with Homemade Tomato Salsa

Soon to become a firm family favourite, this spinach & ricotta canneloni is the ultimate comfort food. All the spinach gives it the nutritious green goodness you are looking for as well!

Spinach & Ricotta Canneloni with Homemade Tomato Salsa

Category: Weekday Meals

Cuisine: Mediterranean

Servings: 4

festive freshness spinach ricotta canneloni


  • Olive oil spray, to grease
  • 500 g frozen spinach, thawed, excess water drained
  • 300g fresh ricotta
  • 1 tsp crushed garlic
  • 2 tbsp double cream
  • pinch of ground nutmeg
  • 16 Cannelloni
  • 20g (1/4 cup) grated Parmesan cheese
    Tomato Salsa
  • 1 tin diced tomatoes
  • 1 tsp crushed garlic
  • 40g (1/4 cup) pitted black olives, chopped
  • 1 tbsp finely chopped fresh parsley


  1. Preheat oven to 200°C. Spray a large, deep oven dish with olive oil spray to lightly grease. Place on a baking tray. Place spinach in a bowl. Add the ricotta, garlic, cream and nutmeg, and stir to combine. Season with salt and pepper.
  2. The canneloni I bought does not need to be cooked before filling. Therefore, using a teaspoon, fill uncooked canneloni tubes with the spinach mixture one by one. Place in the prepared dish in one layer.
  3. To make the salsa, combine tomato, garlic, olives and parsley in a bowl. Spoon salsa over cannelloni and sprinkle with Parmesan. Cover dish with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until golden. Serve immediately.