Courgette, Spinach and Ricotta Cannelloni

posted in: Food | 0
Courgette, spinach and ricotta cannelloni is a delicious vegetarian alternative to mince cannelloni and has the benefits of being cheap, healthy and nutritious. Use this recipe as a base and play around with different vegetables, herbs and seasoning to find the perfect balance for you.

spinach and courgette cannelloni

Preparation time: 10 mins Cooking time: 30-40 mins

Serves 4


  • 2 courgettes
  • 200g ricotta
  • 200g fresh spinach
  • Fresh lasagna sheets or dried sheets
  • One small onion finely chopped
  • 2 tins of chopped tomatoes
  • 2 cloves of garlic
  • 200g of grated mozzarella
  • 2 tbsp olive oil
  • Salt and pepper



  1. In a frying pan, add 1 tbsp of olive oil and fry the onions on a medium heat for 1-2 mins until softened.
  2. Add the courgettes and cook for a further 3 mins before adding the spinach and cooking until wilted.
  3. Add ricotta to the pan and cook for 1-2 mins until well combined.
  4. Season with salt and pepper to taste.
  5. Meanwhile in a separate pan add 1 tbsp of olive and fry the garlic on a medium heat for 1-2 mins taking care not to burn.
  6. Add the tinned tomatoes to the pan, bring the boil and simmer for 5 minutes.
  7. Season the tomato mixture to taste.
  8. If using dry pasta cook sheets to packet instructions and pour over some olive oil to prevent them from sticking.
  9. In a square or rectangular oven proof dish, divide the courgette and spinach mixture evenly between the pasta sheets and roll into tubes.
  10. Cover the cannelloni tubes in the tomato mixture and top with the grated cheese.
  11. Bake in the oven for 20 mins at 180C until the cheese is golden brown and the cannelloni is cooked through.
  12. Enjoy

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