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Cannelloni alla Napoletana


  • 1 quantity of fresh pasta

  • 150g ricotta

  • 150g mozzarella, diced

  • 90g chopped ham

  • 100g cooked spinach

  • 60g grated parmesan (allow for extra)

  • 1 egg

  • Salt and pepper

  • For the sauce:

  • 800g tomatoes

  • 4 tablespoons olive oil

  • 16 leaves basil, torn into small pieces

  • Salt and pepper

  • Salad garnish


  • 1.

    Preheat the oven to 180C.

  • 2.

    Divide the pasta dough into 4 and put each piece through the machine until it is thin - number 1 setting.

  • 3.

    Cut the sheets of pasta into 12 cm. squares and cover with a cloth until ready to cook.

  • 4.

    Prepare the filling; mix the ricotta, half the parmesan, the egg, chopped ham, spinach and mozzarella in a bowl and season with pepper and salt.

  • 5.

    Peel and chop the tomatoes then simmer them in the olive oil for 20 minutes. Season with salt and pepper, and stir in the basil. You may have to add a little water if it starts to be a little dry.

  • 6.

    Divide the ricotta mixture between the pasta and fold the edges over to form cylinders.

  • 7.

    Butter a rectangular oven-proof dish and spread a little of the tomato sauce over the bottom.

  • 8.

    Lay the cannelloni with the join down on the sauce then cover with the rest of the sauce.

  • 9.

    Sprinkle with the rest of the parmesan and dot with butter. Cook in the oven for 20 minutes.

  • 10.

    Serve with salad garnish and more parmesan, handed separately.

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