Ricotta and Courgette Cannelloni

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This ricotta and courgette cannelloni offers a vibrant, gluten-free alternative to the traditional pasta bake. By using thinly sliced courgette ribbons to wrap a creamy filling of ricotta, garden peas, and fresh mint, the dish feels remarkably light while remaining deeply satisfying. The zesty lemon rind cuts through the richness of the cheese, while a simple passata base provides a savoury depth that ties the Mediterranean flavours together perfectly.

As a nutritious vegetarian main course, this recipe is ideal for a mid-week family dinner or a relaxed weekend lunch. Each roll is packed with hidden greens from the spinach and peas, making it an excellent way to increase your daily vegetable intake. Serve these golden, bubbling rolls with a crisp green salad or some crusty sourdough bread to mop up the remaining tomato sauce.

Ingredients for Ricotta and Courgette Cannelloni

350ml (180g) frozen peas (easy peasy!)
2 huevos
350ml (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
1/4 taza de menta finamente picada
2 teaspoons finely grated lemon rind (a tasty trick)
Sea salt and cracked black pepper, to taste
3–4 courgettes (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
250g (500ml) tomato puree (passata)
80g (50g) grated mozzarella

How to make Ricotta and Courgette Cannelloni

Preheat oven to 180°C (177°C).

Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.

Place 1 heaped tablespoon of the pea mixture at one end of each slice of courgette. Roll up the slices to enclose the filling.

Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the courgette rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.