Spinach and Ricotta Cannelloni

Cooking method:

Ninja Foodi 10-in-1 Multifunction Oven DT200
  • Prep Time: 20 mins
  • Total time: 40 mins
  • Skill Medium
  • Serves 4 people

Spinach and Ricotta Cannelloni

TIP In place of no-cook, dried cannelloni, you can use the same number of 10cm x 12cm fresh pasta sheets, each rolled around 2 tablespoons of filling to form a tube 2cm in diameter. Place rolled cannelloni in baking dish seam-side down.


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Eggs

Recipe tags


  • 750g frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
  • 375g ricotta
  • 100g grated Parmesan, divided
  • 1 large egg
  • 1/2 tsp salt
  • A pinch freshly grated nutmeg (optional)
  • Vegetable oil, for greasing baking dish
  • 425g jar white lasagne sauce/béchamel
  • 550g jar tomato and basil sauce
  • 18 tubes no-cook cannelloni

Cooking mode

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  • Step 1

    In a large bowl, mix the spinach, ricotta, 80g Parmesan, egg, salt, and nutmeg to combine.

  • Step 2

    Grease a 35cm x 23cm baking dish with vegetable oil, then evenly spread half of the white sauce or béchamel over the bottom of the dish. Spread half of the tomato-basil sauce evenly on top of the white sauce.

  • Step 3

    Using a small spoon or a piping bag, stuff the cannelloni with the spinach filling and arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining tomato and basil sauce and then the remaining white sauce. Sprinkle evenly with the remaining 20g Parmesan.

  • Step 4

    Install a wire rack on Level 3. Select BAKE, set temperature to 215˚C and set time to 20 minutes. Press START/STOP to begin preheating.

  • Step 5

    When the unit has preheated, place the baking dish on Level 3. Close oven door to begin cooking.

  • Step 6

    When cooking is done, serve immediately