Lucy M. I’ve always wondered why cannelloni intimidates home cooks when it’s honestly one of the easiest Italian dishes you can pull off. Mary Berry’s version strips away the fuss, giving you a straightforward path to something genuinely impressive on your table. Here’s the thing though: nailing the filling-to-sauce ratio and knowing exactly when those pasta tubes are tender enough makes all the difference. Want to know the secrets that separate mediocre from memorable?
Why You’ll Love this Mary Berry Cannelloni
If you’ve ever worried that homemade cannelloni might be too fussy for a weeknight dinner, this recipe proves you wrong. I find the beauty here is how Mary breaks down what seems intimidating into manageable steps. The spinach-ricotta filling comes together quickly, requiring just sautéed onions and garlic mixed with cheese and nutmeg.
No complicated techniques needed. What gets me is the versatility—you’re building layers of comfort that feed a crowd without requiring culinary school credentials. The tomato sauce simmers while you prep, filling your kitchen with that unmistakable Italian aroma.
You’ll appreciate how the sun-dried tomatoes add depth without extra fuss. It’s genuinely weeknight-friendly, yet impressive enough for family gatherings where everyone assumes you’ve spent hours cooking.
After tackling this impressive cannelloni, try Mary Berry’s Beef Stroganoff for a simpler weeknight option. The stovetop approach and quick-cooking beef make it perfect when you want elegance without the effort.
What Ingredients are in Mary Berry Cannelloni?
Mary Berry’s cannelloni recipe brings together a carefully curated selection of ingredients that work in harmony to create a restaurant-quality dish at home. The recipe is organized into three distinct components: the tomato sauce that forms the flavorful base, the creamy spinach-ricotta filling that provides the heart of each tube, and the cannelloni assembly itself. Each ingredient has been chosen for both its flavor contribution and its ability to work seamlessly with the others, creating a balanced and satisfying meal.
Ingredients:
For the Tomato Sauce:
- 1 tbsp olive oil
- 2 celery stalks, chopped
- 1 small onion, chopped
- 1 carrot, chopped
- 1 garlic clove, crushed
- 1¼ cups chicken stock
- 2 × 14 oz (400 g) cans chopped tomatoes
- 2 tbsp tomato paste
- Salt and black pepper
- 2 oz (60 g) sun-dried tomatoes in oil, drained and chopped
For the Filling:
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 1 lb (500 g) chopped spinach
- 1 lb (500 g) ricotta cheese
- ¼ tsp grated nutmeg
For Assembly:
- Butter for greasing
- 18 cannelloni tubes
- 1 oz (30 g) grated Parmesan cheese
When shopping for these ingredients, quality matters more than quantity. Fresh spinach can be substituted for frozen (thaw and squeeze out excess moisture), and whole peeled tomatoes work just as well as pre-chopped varieties. The ricotta should be fresh and creamy rather than dry, and using freshly grated nutmeg will noticeably enhance the filling’s flavor profile compared to pre-ground versions. Keep extra Parmesan on hand, as you may want additional cheese beyond what the recipe specifies for topping.
How to Make this Mary Berry Cannelloni
- Preheat the oven to 400°F (200°C). Begin making the tomato sauce: heat the oil in a saucepan over medium heat, then add the celery, onion, carrot, and garlic. Cook gently for 3–5 minutes, stirring occasionally, until all the vegetables have softened.
- Stir in the stock, tomatoes, and tomato paste, mixing everything together well. Season with salt and pepper, then bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pan, and let the sauce simmer gently for 30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
- While the sauce is simmering, prepare the filling: heat the oil in a large pan, add the onion and garlic, and cook for 3–5 minutes until they’ve softened and become translucent.
- Add the spinach to the pan and cook over high heat for 1–2 minutes, stirring constantly, until it wilts down completely. Remove from the heat and let it cool slightly.
- Once cooled, stir in the ricotta cheese and a pinch of nutmeg, mixing until well combined. Season the filling with salt and pepper to taste.
- Transfer the tomato sauce to a food processor and blend until smooth and silky. Pour the puréed sauce back into a bowl and stir in the chopped sun-dried tomatoes for extra flavor.
- Lightly grease an ovenproof baking dish. Carefully spoon the spinach and ricotta filling into each cannelloni tube, packing it in gently but firmly.
- Arrange the filled cannelloni in a single layer in the prepared dish. Pour the tomato sauce evenly over the top, ensuring all the pasta is covered, then sprinkle generously with grated Parmesan cheese.
- Bake in the preheated oven for 30 minutes until the top is golden and bubbling. Remove from the oven and let it rest for a few minutes, then serve hot with extra freshly grated Parmesan cheese sprinkled over the top.
Mary Berry Cannelloni
Ingredients
Method
- Preheat the oven to 400°F (200°C). Begin making the tomato sauce: heat the oil in a saucepan over medium heat, then add the celery, onion, carrot, and garlic. Cook gently for 3–5 minutes, stirring occasionally, until all the vegetables have softened.
- Stir in the stock, tomatoes, and tomato paste, mixing everything together well. Season with salt and pepper, then bring the mixture to a boil.
- Once boiling, reduce the heat, cover the pan, and let the sauce simmer gently for 30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
- While the sauce is simmering, prepare the filling: heat the oil in a large pan, add the onion and garlic, and cook for 3–5 minutes until they’ve softened and become translucent.
- Add the spinach to the pan and cook over high heat for 1–2 minutes, stirring constantly, until it wilts down completely. Remove from the heat and let it cool slightly.
- Once cooled, stir in the ricotta cheese and a pinch of nutmeg, mixing until well combined. Season the filling with salt and pepper to taste.
- Transfer the tomato sauce to a food processor and blend until smooth and silky. Pour the puréed sauce back into a bowl and stir in the chopped sun-dried tomatoes for extra flavor.
- Lightly grease an ovenproof baking dish. Carefully spoon the spinach and ricotta filling into each cannelloni tube, packing it in gently but firmly.
- Arrange the filled cannelloni in a single layer in the prepared dish. Pour the tomato sauce evenly over the top, ensuring all the pasta is covered, then sprinkle generously with grated Parmesan cheese.
- Bake in the preheated oven for 30 minutes until the top is golden and bubbling. Remove from the oven and let it rest for a few minutes, then serve hot with extra freshly grated Parmesan cheese sprinkled over the top.
Notes
Storage and Reheat
Store leftover Mary Berry cannelloni in an airtight container in the refrigerator for up to 3 days. Keep the dish intact rather than separating individual tubes, as this helps maintain moisture and flavor. The cannelloni will firm up when cold but remains delicious served at room temperature or reheated. Do not freeze unbaked cannelloni, as the pasta texture becomes mushy when thawed. Baked cannelloni can be frozen for up to one month in an airtight freezer container. Gently reheat Mary Berry cannelloni in a preheated oven at 325°F (160°C) for 20-25 minutes, covered with foil to prevent drying. If reheating from frozen, allow an extra 15-20 minutes and keep covered throughout. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, though oven reheating produces better results and maintains the dish’s texture. Add a splash of water or stock if the sauce has reduced too much during storage. Serve hot with additional grated Parmesan cheese for freshness and richness.Storage and Reheat
Store leftover Mary Berry cannelloni in an airtight container in the refrigerator for up to 3 days. Keep the dish intact rather than separating individual tubes, as this helps maintain moisture and flavor. The cannelloni will firm up when cold but remains delicious served at room temperature or reheated. Do not freeze unbaked cannelloni, as the pasta texture becomes mushy when thawed. Baked cannelloni can be frozen for up to one month in an airtight freezer container.
Gently reheat Mary Berry cannelloni in a preheated oven at 325°F (160°C) for 20-25 minutes, covered with foil to prevent drying. If reheating from frozen, allow an extra 15-20 minutes and keep covered throughout. Alternatively, reheat individual portions in the microwave on medium power for 2-3 minutes, though oven reheating produces better results and maintains the dish’s texture. Add a splash of water or stock if the sauce has reduced too much during storage. Serve hot with additional grated Parmesan cheese for freshness and richness.
Mary Berry Cannelloni Substitutions and Variations
Once you’ve mastered the classic version, you’ll find that this cannelloni recipe’s really flexible, and that’s where things get fun. Want to swap spinach for kale or Swiss chard? Go for it. The nutmeg stays, though, because it’s basically magic in ricotta.
You could replace the ricotta with a mix of mascarpone and cream cheese for something richer, if you’re feeling fancy. Not a sun-dried tomato person? Fresh basil works beautifully in the sauce instead. For the filling, try adding pine nuts or walnuts for crunch.
Vegetarian and need protein? Lentils blend surprisingly well with ricotta. The beauty here is that you’re building layers of flavor, so experiment with what your family actually enjoys eating.
What to Serve with Mary Berry Cannelloni
What’s the best way to round out a cannelloni dinner without overwhelming your guests or yourself in the kitchen? I’d keep things simple. A crisp green salad with lemon vinaigrette cuts through the richness beautifully, balancing all that creamy filling and tomato sauce. Garlic bread feels like a no-brainer, though honestly, the cannelloni’s substantial enough that you might skip it if you’re short on time or oven space.
For something lighter, consider roasted vegetables like zucchini or bell peppers. They add color and freshness without demanding much attention. A chilled white wine pairs wonderfully, complementing both the spinach and tomato elements.
The key? Don’t overthink it. Your cannelloni does the heavy lifting here, so supporting dishes should enhance rather than compete.
Final Thoughts
Since you’ve got all the components down—the silky spinach and ricotta filling, the tangy tomato sauce with sun-dried tomatoes, the perfectly cooked pasta tubes—you’re basically ready to impress whoever’s sitting at your table. This dish isn’t some intimidating culinary feat, despite what it might seem. You’re layering flavors and textures, sure, but nothing here requires a culinary degree. The beauty of cannelloni lies in its forgiving nature—slight imperfections in rolling don’t ruin anything. What matters most is that you’ve thoughtfully combined quality ingredients and taken your time. When you pull this golden-topped masterpiece from the oven, you’ll feel genuinely proud. Your family gathers, takes that first bite, and suddenly you’re not just feeding people; you’re creating moments worth remembering.
