There’s something undeniably cozy about baking a tray of Jamie Oliver Spinach And Ricotta Cannelloni—the creamy ricotta, tender spinach, and rich tomato sauce come together in a bubbling, golden-topped masterpiece. I made this for a quiet Sunday supper, and the simplicity of the ingredients really surprised me—it’s such a comforting dish that feels like a big, warm hug on a plate. (inspired by Jamie Oliver)

Ingredients Needed

Cannelloni Filling & Sauce:

2 tablespoons butter
Olive oil, as needed
2 cloves garlic, finely sliced
1 large handful fresh marjoram or oregano, roughly chopped
1/4 teaspoon grated nutmeg
800g fresh spinach, washed
1 handful (20g) fresh basil, stalks chopped, leaves torn
2 x 400g tins good-quality plum tomatoes, chopped
Sea salt and black pepper, to taste
1 pinch sugar
400g ricotta cheese
2 handfuls (60g) Parmesan cheese, grated
16 cannelloni tubes
200g fresh mozzarella, broken up

White Sauce:

500ml crème fraîche
3 anchovies, finely chopped
2 handfuls (60g) Parmesan cheese, grated

How To Make Jamie Oliver Spinach And Ricotta Cannelloni

Prep the Oven & Dish:

First, get your oven preheated to 180ºC (350ºF, gas 4). Choose an ovenproof dish that allows your cannelloni to lay in a single snug layer.

Cook the Aromatics:

In a large pan, melt the butter with a splash of olive oil. Toss in a garlic clove, chopped herbs, and nutmeg. Let it sizzle until the garlic softens and releases its fragrance.

Wilt the Spinach:

Add spinach in batches, letting each one wilt before the next. Once all the spinach is soft and glossy, transfer it to a bowl to cool down.

Make the Tomato Sauce:

In the same pan, sauté the second garlic clove with basil stalks. Add chopped tomatoes and a tin’s worth of water. Let this simmer down for about 10 minutes, then stir in salt, pepper, sugar, and basil leaves.

Prepare the Filling:

Squeeze the cooled spinach to remove excess moisture, then finely chop it. Mix it with ricotta and a generous handful of Parmesan.

Fill the Cannelloni:

Spoon or pipe the filling into the uncooked tubes—using a sandwich bag with the tip snipped off works perfectly.

Assemble the Dish:

Pour your tomato sauce into the baking dish. Nestle the filled tubes on top, keeping them in a single layer.

Add the White Sauce:

Stir crème fraîche with anchovies and the rest of the Parmesan. Season well. If it’s too thick, a splash of water helps. Spread this sauce over the tubes, top with mozzarella and a final sprinkle of Parmesan.

Bake:

Drizzle everything with olive oil and bake for 20–25 minutes, until the top is golden and bubbling.

Jamie Oliver Spinach And Ricotta Cannelloni

Why I Love This Recipe

I made this dish on a whim after a long week, and it totally lifted my mood. My partner isn’t a huge fan of spinach, but he went back for seconds! It’s a clever recipe that uses simple, wholesome ingredients to create something that feels really special.

Recipe Tips

Use Frozen Spinach: Just thaw and squeeze out the liquid.
Pipe Neatly: A sandwich bag works great as a DIY piping bag.
Soften the Tubes: Blanch cannelloni briefly to make filling easier.
Add Depth: A splash of red wine in the tomato sauce is a lovely extra.
Make It Ahead: Assemble the day before and bake when ready.

How To Store This Jamie Oliver Spinach And Ricotta Cannelloni

At Room Temperature:

Leave out for no more than 2 hours. After that, refrigerate to keep it safe.

In the Fridge:

Store leftovers in an airtight container for up to 3 days.

In the Freezer:

Place portions in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating:

Reheat in a 180ºC oven covered with foil for 20–25 minutes. Or microwave individual portions for 2–3 minutes, stirring halfway.

Nutrition Facts (per serving)

Calories: 715
Carbs: 46.2g
Protein: 28g
Fat: 47.1g
Sugar: 14.6g
Fibre: 3.8g
Sodium: 1.9g

Let’s Answer a Few Questions!

Can I use frozen spinach instead of fresh?
Totally! Just thaw it and squeeze out the moisture first.

What if I don’t have a piping bag?
No problem—use a sandwich bag and snip the corner!

Can I make this ahead?
Yes, you can assemble it up to 24 hours ahead. Just keep it in the fridge.

How do I keep the tubes from breaking?
Briefly boil them to soften before filling—they’ll be easier to work with.

What if my sauce is too thick?
Just add a little water until it’s pourable.

Try More Recipes:

Jamie Oliver Spinach And Ricotta Cannelloni

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time