Gino's Rocket, Spinach & Ricotta Cannelloni

Easy Gino D'acampo meat-free recipe Pasta Recipe

Here is the perfect meat-free pasta recipe, with bags of flavour, that is great for a mid-week supper.

Rocket Spinach Ricotta Cannelloni

Serves 4


  • 12 Fresh Lasagne Sheets or Cannelloni Tubes
  • 1 Tin of Italian Chopped Tomatoes
  • 20 Basil Leaves
  • 30g Grated Parmesan
  • For the Cannelloni Filling

    • 500g Ricotta Cheese (2 tubs)
    • 150g Spinach
    • 150g Rocket
    • 1/2 tsp Freshly grated Nutmeg
    • 60g Grated Parmesan
    • Salt & pepper to taste

    For the Bechamel Sauce

    • 100g Salted butter
    • 100g Plain flour
    • 1/2 tsp Freshly grated Nutmeg
    • 1 litre of full-fat milk


    • Pre-heat the oven 180 degrees C/ gas mark 4.
    • I am using fresh pasta sheets so I can use them immediately, without any preparation, but if they are dried, you may need to soak or cook them before use.
    • Put the tomatoes, basil, salt and pepper into a liquidiser for a few seconds. Set aside.
    • To make the bechamel sauce, using a medium saucepan melt the butter and flour over medium heat. Once it becomes combine, cook for a further minute then gradually add the cold milk. Reduce the heat and whisk until the sauce starts to thicken. Add the nutmeg and season to taste.
    • To prepare the spinach filling, place all the ingredients in a bowl, season with salt and pepper and mix. Leave in the fridge until required.
    • Taking each pasta sheet, add around two tablespoons of the filling along the edge and roll up letting pasta sheet overlap to seal.  Repeat until all the pasta sheets used.
    • Using a large rectangular dish, which will take all the cannelloni rolls, cover the bottom with bechamel sauce, then add the cannelloni with the seam facing down. I prefer a single row of cannelloni. Spoon over the tomatoes sauce and finish with bechamel sauce. Finally, sprinkle with parmesan.
    • Bake on the middle shelf for 35-40 minutes, until golden and crisp.
    • Leave to cool for a few minutes before serving with a green salad.

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