Meals

Easy Spinach and Ricotta Cannelloni

This is one of Liz’s go-to weeknight dinners — no fuss, full of flavour, and freezer-friendly.
Using high-quality @muttipomodoroau Sugo Napoletana means less prep, no added sugar, and a rich, authentic taste that makes this dish a standout.
Perfect to make ahead or enjoy straight from the oven with melted mozzarella and fresh basil.

Basic information

Serves:

Difficulty:

Easy

Prep time:

20 mins

Cook time:

50 mins

Ingredients

Main:

2 x 400ml jars Mutti Sugo Napoletana
250g instant (no-boil) cannelloni tubes
150g mozzarella, grated
Fresh basil, to serve

Cannelloni Filling:

500g fresh ricotta (firm deli-style)
500g frozen spinach, thawed and moisture well squeezed out
2 eggs
1 clove garlic, crushed
⅓ cup grated parmesan
1 cup grated mozzarella
⅓ cup fresh basil, chopped
Grated nutmeg (optional)
½ tsp salt
½ tsp pepper
2 tbsp extra virgin olive oil

Method

01.

Preheat oven to 200°C (fan-forced).

02.

In a large bowl, mix all filling ingredients until well combined.

03.

Spread one jar of Mutti Sugo Napoletana across the base of a large baking dish.

04.

Fill each cannelloni tube with the ricotta mixture — a piping bag or ziplock bag with the corner snipped makes it quicker.

05.

Place filled tubes in the baking dish, nestled closely together.

06.

Top with the second jar of sauce, sprinkle over grated mozzarella, scatter fresh basil, and drizzle with olive oil.

07.

Cover with foil and bake for 20 minutes. Remove foil and bake a further 25–30 minutes until golden and bubbling.

08.

Serve hot with extra basil and a sprinkle of parmesan.