Super Simple Spinach and Ricotta Cannelloni
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cannelloni tubes filled with spinach and ricotta, baked in a simple tomato sauce with a creamy béchamel. A quick midweek pasta dish that feels elegant and is served with a side salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g fresh spinach
- 250 g ricotta cheese
- Zest and juice of half a lemon
- 6 basil leaves (roughly torn)
- 25 g parmesan (grated)
- 12 cannelloni tubes ((or fresh pasta sheets - see note 1))
- Salt and pepper
- 1 tablespoon olive oil
- 2 garlic cloves (peeled and sliced finely)
- 2 400g tins chopped tomatoes
- 30 g butter
- 25 g plain flour
- 250 ml milk
- 25 g parmesan
- Pinch of nutmeg
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 889mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1417mg
- Calcium
- 562mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.