Spinach and Ricotta Cannelloni

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 149.1
  • Total Fat: 5.5 g
  • Cholesterol: 33.9 mg
  • Sodium: 327.5 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.5 g

View full nutritional breakdown of Spinach and Ricotta Cannelloni calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 15


    Whole wheat pasta - 1 package fresh lasagna sheets
    Light ricotta - ~1.5 cups
    parmesan -0.5 cup
    egg yolks - 2
    spinach -2-3 cups fresh
    garlic powder -to taste
    black pepper -to taste
    prego sauce - ~3 cups


Place spinach in a pot of water and bring to a boil. Let boil for 1-2 minutes, then strain, rinse with cold water, squeeze and chop finely.
Preheat oven to 350F.
I use fresh whole wheat pasta sheets, so at this point I break them in half and soak them in cold water for 2 minutes.

Mix together spinach, ricotta, 1/4 cup parmesan, egg yolks and spices (to taste). Drain pasta sheets. Spoon ricotta mixture (about 2 tablespoons) onto each sheet and roll it. Place each cannelloni in a pan (I use a pyrex lasagna dish). When all cannelloni are assembled, cover with pasta sauce, sprinkle on rest of the parmesan, and add a little garlic powder.
Bake at 350 for 20 minutes.

Makes 12-15 cannelloni (enough for ~4 meals).

Number of Servings: 15

Recipe submitted by SparkPeople user MAGPIE17.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.