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Vegetarian Spinach and Ricotta Cannelloni

This is a great tasting vegetarian version of the traditional meat variety of Cannelloni, which can be enjoyed by both vegetarians and meat lovers alike.

The cannelloni filling is essentially a ratatouille of baby spinach, courgette, aubergine, tomatoes and onion.

The bechamel topping is a mix of the traditional with ricotta cheese to add flavour.


  • 12 cannelloni tubes fresh if possible
  • 25g grated Parmesan (for topping)

  • 2 courgettes (quartered and sliced)
  • 1 onion finely diced
  • 4 plum tomatoes skinned, deseeded and roughly chopped. (tinned chopped can be used instead)
  • 100g fresh baby spinach
  • 1 aubergine diced into 1cm cubes leave the skin on.
  • 2 cloves garlic crushed or finely chopped.
  • 25g fresh basil leaves only.
  • 2tbsp tomato puree
  • 300ml water
  • 1/2tsp sugar
  • salt and pepper to taste.


  • 100g Ricotta cheese
  • 50g butter
  • 50g flour
  • 250ml milk
  • 50ml water
  • salt & pepper to taste.
  • 1/2 an onion cut in two pinned with at least 8 cloves
  • 2 bay leaves.
  • pinch of fresh grated nutmeg.


  • To make the filling gently fry off the onion in a tsp of olive oil for 3mins, add the courgette aubergine and garlic and continue too cook for a further 3 mins or until the courgettes have started to go soft.
  • Add the tomatoes, water, sugar and the puree and bring to the boil.
  • Rapidly reduce the mixture until a thick sauce consistency is achieved and the vegetables are nicely soft.
  • Add the spinach and basil, stir well then leave to cool.
  • Meanwhile put the milk, nutmeg, water, bay leaves and clove pinned onion into a saucepan.
  • Bring to the boil and gently simmer for 5mins.
  • In a separate saucepan melt the butter over a low heat and add the flour.
  • Cook for a further 2mins over a low heat.
  • Now strain off the hot milk, getting rid of all the solid ingredients.
  • Slowly add this too the roux (flour butter mix) stirring after each addition to avoid lumps.
  • Once it is all added slowly bring close to the boil and add the Ricotta
  • Next stuff the tubes with the tomato veg mix, try to reserve some of the tomato sauce.
  • Place these alongside one another in a suitable deep oven dish or nonstick deep tray.
  • Pour over the remainder of the sauce making sure even the underside is not dry.
  • Pour over the ricotta bechamel and then sprinkle with Parmesan and bake in the oven at 190*c for 30mins

Serve cannelloni with slices of olive oil drizzled Italian bread.


Gabrielle Evelyn said...

WOW~It really sounds great!I believe it will be loved by all my families.Cheers~

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