Cannelloni with ricotta and spinach


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This vegetarian dish is very simple to prepare and perfect for weekday dining. When I first wanted to buy ricotta cheese here in Iceland it was very hard to find… But thank god for Melabúðin (a very small Icelandic grocery) who usually has everything.


2 cloves garlic
1 finely crushed tomato (á 400 ml)
4 tablespoons tomato paste
3 dl water
1 bag frozen spinach leaves (á 400 g)
350 g ricotta cheese
2 dl crème fraiche
1 package of pasta plates (lasagna plates, fresh)
1 packages mozzarella cheese (à 125 g)
olive oil
salt and freshly ground black pepper
Grated parmesan for serving



  1. Preheat the oven to 225 degrees.
  2. Peel and finely chop the garlic. Fry in 3 tablespoons of oil with tomato puree in a saucepan. Add the crushed tomatoes and water, simmer together about 5 minutes. You can also add some more spice to it, like paprika spice, oregano, cayenne or what you feel for. Just remember to taste.
  3. Defrost and squeeze the liquid out of the spinach. Mix the spinach with ricotta cheese and sour cream. Salt and pepper.
  4. Fill the pasta plates with the ricotta batter and roll up into rolls.
  5. Pour half of the tomato sauce in a roasting pan. Add the rolls in the pan.
  6. Pour the rest of the sauce and top with crumbled mozzarella cheese.
  7. Bake in the middle of the oven about 20 minutes.
  8. Serve it with grated parmesan and a nice salad. :)




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Skrifa Innlegg

3 Skilaboð

  1. Hilrag

    2. November 2016

    need to try this! looks yummy x

  2. Helga

    3. November 2016

    Tried this yesterday with some adjustments. Used ready made cannelloni pasta tubes from Barilla and I accidentally bought to little ricotta so I just used cottage cheese to make up for the rest. This was amazing! Clearly going on to the weekly menu!

    • Jennifer Berg

      3. November 2016

      So fun to hear!! Yes that’s a very good option to add some cottage cheese :D love it.