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Jamie Oliver Spinach And Ricotta Cannelloni

Jamie Oliver Spinach and Ricotta Cannelloni
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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.

Ingredients

Scale

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 richer filling

Instructions

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.

Find it online: https://jamieolivereats.uk/spinach-and-ricotta-cannelloni/