Jamie Oliver Spinach And Ricotta Cannelloni Recipe

The Jamie Oliver Spinach and Ricotta Cannelloni is a comforting Italian-inspired baked pasta dish where tender cannelloni tubes are filled with creamy ricotta and wilted spinach, then baked in a rich tomato sauce until bubbling and golden. It’s hearty without feeling heavy and delivers balanced flavour in every bite.

This dish serves 6 people and takes about 1 hour 15 minutes from start to finish. In this guide, you’ll learn how to properly drain spinach, achieve a smooth ricotta filling, and bake the cannelloni so the pasta softens evenly without becoming watery.

What Makes This Worth Making

• Classic vegetarian comfort dish
  The spinach and ricotta combination is timeless and satisfying.
• Creamy filling with structured layers
  Proper preparation ensures clean slices and balanced texture.
• Perfect for entertaining
  It looks impressive yet uses simple ingredients.
• Make-ahead friendly
  You can assemble it in advance and bake when needed.
• Customisable flavours
  Herbs, extra cheese, or spice can easily be added.

What Is Jamie Oliver’s Spinach and Ricotta Cannelloni?

The Jamie Oliver Spinach and Ricotta Cannelloni is a baked pasta dish where large pasta tubes are stuffed with a mixture of ricotta and spinach, placed over tomato sauce, topped with béchamel or cheese, and baked until tender.

It follows traditional Italian technique focused on balanced layers and gentle baking.

Jamie Oliver Spinach and Ricotta Cannelloni Ingredients List

Serves 6

• 12–14 cannelloni tubes
• 400 g fresh spinach (or frozen, well drained)
• 250 g ricotta cheese
• 1 egg
• 50 g grated parmesan
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tbsp olive oil
• 500 g passata or crushed tomatoes
• 1 tsp dried oregano
• 100 g mozzarella (grated)
• Salt and black pepper

Optional:

• Pinch nutmeg
• Fresh basil
• 1 tbsp cream for a richer filling

How to Prepare Jamie Oliver Spinach and Ricotta Cannelloni – Simple Steps

Step 1: Prepare the Spinach Carefully

Heat olive oil in a large pan and sauté the onion until soft.

Add garlic and cook briefly.

Add spinach in batches and cook until wilted. If using frozen spinach, thaw completely and squeeze out excess water before adding.

Remove from heat and let cool slightly.

Proper draining prevents watery filling.

Step 2: Mix the Filling

In a bowl, combine cooled spinach, ricotta, egg, parmesan, salt, pepper, and a pinch of nutmeg.

Mix until smooth but not overworked.

The filling should be thick and spreadable, not loose.

Step 3: Prepare the Tomato Base

In a saucepan, heat passata with oregano and a pinch of salt.

Simmer gently for 8–10 minutes to slightly thicken.

A thick sauce helps cook the pasta evenly.

Step 4: Fill the Cannelloni

Transfer filling into a piping bag or spoon carefully into each cannelloni tube.

Work gently to avoid breaking the pasta.

Step 5: Assemble the Dish

Preheat oven to 180°C.

Spread a layer of tomato sauce on the base of a baking dish.

Arrange filled cannelloni in a single layer.

Cover evenly with remaining tomato sauce.

Sprinkle mozzarella and extra parmesan on top.

Ensure all pasta is covered with sauce to prevent dry edges.

Step 6: Bake Until Tender

Bake for 35–40 minutes until pasta is tender and cheese is golden.

If top browns too quickly, cover loosely with foil.

Step 7: Rest Before Serving

Allow to rest 10–15 minutes before slicing.

Resting allows the filling to firm up and improves structure.

More recipes to add to your list

• Jamie Oliver Chicken Tomato Pasta
• Jamie Oliver Mushroom Carbonara
• Jamie Oliver Chicken Milanes

Common Mistakes to Avoid When Making Jamie Oliver’s Spinach and Ricotta Cannelloni

• Not draining spinach thoroughly
  Causes watery filling.
• Under-seasoning ricotta
  Ricotta needs proper seasoning for flavour.
• Leaving pasta uncovered
  Dry edges may remain uncooked.
• Overfilling tubes
  Makes assembly difficult.
• Skipping resting time
  Leads to messy slices.

Delicious Side Pairings for Jamie Oliver Spinach and Ricotta Cannelloni

• Simple green salad
  Light vinaigrette balances creamy filling.
• Garlic bread
  Adds crunch and warmth.
• Roasted vegetables
  Adds extra colour and nutrition.
• Steamed broccoli
  Keeps meal balanced.
• Tomato and cucumber salad
  Adds freshness.

Expert Tips to Get This Jamie Oliver Spinach and Ricotta Cannelloni Just Right

• Use full-fat ricotta
  Creates a smoother texture.
• Simmer the tomato sauce slightly before baking
  Prevents excess moisture.
• Pack cannelloni snugly in a dish
  Prevents shifting during baking.
• Bake on the middle rack
  Ensures even cooking.
• Check pasta tenderness before removing
  It should be fully soft.

How to Add More Flavour to Jamie Oliver’s Spinach and Ricotta Cannelloni

• Add sautéed mushrooms to the filling
  Introduces earthy depth.
• Include fresh basil in the ricotta mix
  Adds brightness.
• Add chilli flakes to the sauce
  Provides subtle heat.
• Use smoked mozzarella
  Adds complexity.
• Top with toasted breadcrumbs
  Creates crisp contrast.

How to Adjust Jamie Oliver’s Spinach and Ricotta Cannelloni for Kids

• Chop spinach finely
• Use mild mozzarella
• Reduce pepper
• Add a small spoonful of cream
• Serve in smaller portions

Best Way to Store Spinach and Ricotta Cannelloni Leftovers

• Cool completely before refrigerating
• Store in an airtight container up to 3 days
• Freeze portions up to 2 months
• Thaw overnight before reheating

Best Ways to Reheat Spinach and Ricotta Cannelloni Leftovers

• Reheat in the oven at 170°C covered
• Add a small splash of water if dry
• Avoid overheating in the microwave
• Let rest briefly before serving

Nutritional Value (Per Serving)

Approximate values:

• Calories: 560 kcal
• Protein: 24 g
• Carbohydrates: 58 g
• Fat: 26 g
• Fiber: 6 g
• Sodium: 640 mg

FAQs

Why is my spinach and ricotta cannelloni watery?

Watery cannelloni usually happens when the spinach isn’t squeezed dry or the tomato sauce is too thin. Always drain spinach thoroughly and simmer the sauce briefly before assembling to reduce excess moisture.

Do I need to boil cannelloni tubes before filling them?

No, most dried cannelloni tubes are oven-ready. They cook in the oven as long as they are fully covered with sauce and baked for the recommended time.

Can I make spinach and ricotta cannelloni ahead of time?

Yes, you can assemble the dish up to 24 hours in advance and store it covered in the refrigerator. Let it sit at room temperature for 20 minutes before baking for even cooking.

Can I freeze spinach and ricotta cannelloni?

Yes, it freezes well either baked or unbaked. Wrap tightly and freeze for up to 2 months, then thaw overnight in the refrigerator before reheating.

Final Words

Spinach and ricotta cannelloni succeed when moisture is controlled, and seasoning is balanced. With proper layering and patient baking, you’ll achieve a creamy, structured dish that feels comforting yet refined.

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