Cannelloni

Ricotta Pomodoro

Ricotta cannelloni is a beloved Italian classic, with roots in central and southern Italy where families would gather to roll fresh pasta around rich, creamy fillings. Traditionally paired with a simple pomodoro sauce, this dish celebrates the balance of delicate ricotta, tender pasta, and vibrant tomato — a timeless comfort food passed down through generations.

INGREDIENTS :

500g ricotta
1 cup grated Parmesan
1 egg
1 cup baby spinach, chopped (optional)
Salt & pepper
Fresh lasagna sheets (about 6–8)
2 × 400g cans crushed tomatoes (or passata)
2 cloves garlic, minced
1 onion, chopped
Olive oil
1 cup grated mozzarella

[ serves 4–6 people ]

STEPS :

1. Make the sauce :

Sauté onion + garlic in olive oil
Add crushed tomatoes, salt, pepper, and a pinch of sugar. Simmer 15 mins

2. Make the filling :

Mix ricotta, Parmesan, egg, spinach, salt & pepper

3. Roll the cannelloni :

Lay out lasagna sheets, cut in half if large
Spoon filling along one edge, roll up, and place seam-side down in a baking dish

4. Assemble & bake :

Pour half the sauce in the dish, place rolled cannelloni on top, cover with remaining sauce, sprinkle mozzarella
Cover with foil and bake 25–30 mins at 180°C (350°F). Remove foil for last 10 mins to brown