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.

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: British6
servings20
minutes35
minutes715
kcalCreamy, cheesy, and packed with spinach—this Italian classic is a comforting favorite for any night of the week.
Ingredients
- 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
Directions
- Preheat oven to 180ºC/350ºF.
- Cook garlic, herbs, and nutmeg in butter and oil.
- Wilt spinach, cool, chop, and mix with ricotta and Parmesan.
- Make tomato sauce with garlic, basil, tomatoes, and water.
- Fill cannelloni tubes with spinach mixture.
- Layer sauce, tubes, white sauce, mozzarella, and Parmesan.
- Bake 20–25 minutes until golden and bubbly.