Nigella Spinach And Ricotta Cannelloni

Nigella’s Spinach and Ricotta Cannelloni is that kind of dish you make when you want cheesy comfort without too much faff.
It’s creamy, packed with herbs, bubbling with sauce — and honestly, it looks way harder than it is.

First time I made it, it came out all golden on top, and I could barely wait long enough to take a picture before diving in.

Why This Spinach and Ricotta Cannelloni Works So Well

• The ricotta keeps it light but still feels rich
• Spinach brings a bit of earthiness that cuts through the cheese
• Fresh herbs make the tomato sauce taste bright, not boring
• Mozzarella gives that golden, gooey top everyone fights over
• Easy enough for a weeknight, fancy enough for guests

Ingredients (And Why They Matter)

• Butter and olive oil: good start for softening everything up
• Garlic: no Italian dish without it
• Fresh oregano and basil: punchy herby flavor
• Nutmeg: tiny bit just makes spinach sing
• Spinach: earthy, hearty filling
• Chopped tomatoes and water: the sauce base
• Ricotta cheese: creamy filling that’s not too heavy
• Parmesan cheese: salty, sharp kick
• Cannelloni tubes: to hold all the goodness inside
• Mozzarella: the melty topping
• Crème fraîche and anchovies: for a lazy white sauce shortcut
• Salt, pepper, sugar: the seasoning crew

How to Make It

1. Heat the oven
   Fire it up to 180°C (Gas 4).
2. Make the spinach mix
   Bit of butter, splash of oil, garlic in — let it sizzle but not brown.
   Throw in the oregano and pepper.
   Toss in the spinach, let it wilt down, takes a few minutes. Cool it down.
3. Get your tomato sauce going
   Fresh garlic, tomatoes, a can of water, basil, splash of olive oil.
   Let it bubble away for about 15 minutes.
   Hit it with salt, pepper, sugar to taste. Then switch off.
4. Get messy with the filling
   Squeeze out as much water as you can from the spinach.
   Chop it up fine.
   Mix it with ricotta and a handful of Parmesan.
5. Stuff the tubes
   Use a spoon or piping bag if you’re feeling posh. Fill the cannelloni with the spinach mix.
   Lay them down snugly over the tomato sauce.
6. Make the white sauce
   Crème fraîche + anchovies + Parmesan + pinch of salt and pepper.
   Thin it out a bit with milk if it feels too stiff.
7. Top it off
   Pour the white sauce over the tubes. Scatter mozzarella over the top.
8. Bake it
   Into the oven for 20–25 minutes until it’s bubbling and golden.
   You’ll smell when it’s ready. Trust me.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Cannelloni soggy	Too much sauce or overbaking	Control sauce amount, watch baking time
Filling leaks out	Tubes overstuffed	Fill gently and not too full
Sauce thin and watery	Didn’t simmer long enough	Let tomato sauce cook properly
Cheese burns	Too hot oven or too close to top	Keep middle rack, check at 20 mins

What to Serve With It

• Garlic bread (obviously)
• Crisp salad with lemon vinaigrette
• Roasted veggies like courgettes or peppers
• A big glass of red wine if you’re feeling fancy

How to Store and Reheat

Fridge:
Leftovers? Lucky you. Cover and keep for up to 3 days.

Freezer:
Best frozen before baking. Wrap tightly, freeze for up to 3 months.
Thaw overnight before baking as usual.

Reheat:

• Oven: 350°F (175°C), about 20–25 mins, covered with foil.
• Microwave: Medium heat, short bursts, until piping hot.
• Stovetop: Rare, but you can — very low heat, covered.

A Quick Bite of History

Cannelloni’s been around forever in Italy.
It was basically a way to stuff leftover bits of cheese and greens inside pasta and bake it under a blanket of sauce.
Nigella’s twist keeps it traditional but gives it her own rich, cozy spin with crème fraîche and that sneaky anchovy hit.

Try More Nigella Recipes:

• Nigella Chicken Basque
• Nigella Cheese Scones
• Nigella Cottage Pie