Spinach and ricotta cannelloni
A creamy, cheesy pasta dish with layers of spinach and ricotta.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 106g carbs · 6g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 500g | 2 × £1.50300g · £0.50 per 100g | £0.75500g · £0.15 per 100g |
| Spinachuse 500g | £1.77500g · £0.35 per 100g | 2 × £1.35250g · £0.52 per 100g |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Unsalted butterpack 250g · use 50g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each |
| Chopped tomatoespack 400g · use 1 tin | £0.47£0.12 per 100g | £0.45 |
| Onionnot compared | £0.95 | – |
| Basket total (full packs) | £12.24 | £11.85 |
| Cost of what this recipe uses | £6.99 | £6.55 |
| Per serving | £1.75 | £1.64 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Onion.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Finely chop the onion. Drain the chopped tomatoes. Grate the cheddar cheese. Wash and dry the spinach, then roughly chop it. Crack the eggs into a bowl.
- Bring a large pan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over low heat. Add the onion and cook for 5 minutes until softened. Stir in the chopped tomatoes and cook for a further 5 minutes. Season with salt and black pepper, to taste. Remove from the heat and stir in the grated cheddar cheese until melted. Add the spinach and stir until wilted. Stir in the eggs and cook over low heat for 2-3 minutes until the mixture thickens. Remove from the heat and let it cool slightly.
- Preheat the oven to 180°C (160°C fan)/Gas Mark 4. Spread a thin layer of the ricotta mixture over the base of a 20cm x 30cm baking dish. Arrange half of the cooked spaghetti on top, overlapping slightly. Spread another layer of ricotta mixture over the pasta, then repeat with the remaining spaghetti and ricotta. Pour the remaining ricotta mixture over the top of the pasta.
- Bake in the preheated oven for 20-25 minutes until golden and bubbling. Allow to rest for 5 minutes before serving.
- In a small saucepan, heat the milk over low heat. Stir in the grated cheddar cheese until melted and smooth. Season with salt and black pepper, to taste. Remove from the heat and set aside.
- Spoon the cheese sauce over the cannelloni and serve immediately. Garnish with extra grated cheddar cheese if desired.
Tips
- To make it cheaper, use a cheaper type of cheese such as mild cheddar or a vegetarian alternative.
- To batch-cook and portion for the week, prepare the ricotta filling and cheese sauce in advance, then assemble and bake the cannelloni just before serving.
- To reheat safely, place the cannelloni on a baking tray and cover with foil. Reheat in a preheated oven at 180°C (160°C fan)/Gas Mark 4 for 10-15 minutes until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spinach · about 500g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Semi skimmed milk · about 900ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Unsalted butter · about 200g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).