Cannelloni Ricotta & Rocket

In Italy, baked cannelloni filled with ricotta and spinach are a classic dish. This version with rocket leaves add a spicy and intense flavor to the dish. However, those notes are well balanced by the more soft and sweet flavors of the ricotta cheese and tomato-béchamel cream.

Highly recommended to all rocket’s lovers!

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time30 Minutes
  • Servingserves 4 people
  • Cooking methodOven
  • CuisineItalian


500 g fresh ricotta cheese
300 ml tomato puree
250 ml béchamel sauce
200 g cannelloni all’uovo
100 g parmesan cheese (grated)
50 g rocket salad
2 cloves garlic
1 spoon extra-virgin olive oil
1 package ground nutmeg
1 pinch table salt


– chop the garlic finely, then put it into a saucepan together with he pinch of salt and the extra virgin olive oil;

– light fry for a few seconds (do not allow the garlic to turn brown!), then add the tomato puree;

– cook on medium fire for about 15 minutes or till the sauce thickens;

– when ready, switch off the cooker and add the béchamel, stir well;

– add the grated cheese and the ground nutmeg and mix well;

– sift the ricotta cheese onto a bowl;

– wash and rinse well the rocket salad, then chop it very finely;

– add the rocket to the ricotta cheese and mix well;

– spread the bottom of a baking pan with some of the sauce;

– fill the cannelloni with the filling and lay them onto the baking pan;

– cover the filled cannelloni with the remaining sauce;

– top with grated cheese;

– bake in pre-heated static oven at 180 degrees for 30 minutes;

– remove them for the oven, and allow them to cool down form at last 10 minutes before serving

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