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Buttered and toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheese and delicious Spinach Cannelloni flavours in less than 10 minutes. Spinach and Ricotta Grilled Cheese is the perfect balance of crispy and gooey all in one bite!
Spinach and Ricotta Cannelloni turned into Grilled Cheese. Yes, this is real life and happening. Right.now.
Do you ever have a craving you just need to fill before it breaks you? But you don’t have time for stuffing and baking…and waiting. Because that’s what this is. This is a Cannelloni craving — hit hard.
Only, this was better, because buttered toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheezus and all those Spinach Cannelloni flavours in less than 10 minutes beats any pasta. Hands down. And to continue beating the craving…I dipped it into pasta sauce.
You’re welcome.
This is so easy to make I nearly cried tears of joy. I mean, Cannelloni (sort of), in under 10 minutes?!
Mixing the classic Spinach and Ricotta Cannelloni ingredients into a bowl just enough for two people; spreading it eagerly onto the bread and buttering both sides was way too much excitement happening in one morning.
And then listening to them sizzling in the frying pan and smelling nothing but rustic pasta aromas.
One of those so messy, but so worth it moments. I mean, melted cheese.
There’s no secret here how much I love and respect the art of melted cheese. Focaccia Three-Cheese Italian Grilled Cheese; Cheesy Pizza Pull Apart Bread; Steak Fajita Grilled Cheese; and so many more grilled cheese recipes on here. I can’t help it.
But this one went to a whole other insane place. Because dipping it into the sauce takes it to a whole other cannelloni addicts dimension.
More Recipes:
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Sweet Chilli Sour Cream Chicken Burgers
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Spinach and Ricotta Grilled Cheese
Ingredients
- 1 clove garlic crushed
- 1/3 cup ricotta cheese I used reduced-fat
- 1/4 cup frozen chopped spinach thawed
- 2 tablespoons grated parmesan cheese
- 1 teaspoon sea salt and cracked pepper to taste
- 2 teaspoons Dried Italian mixed herbs or Oregano and basil mix
- 1/4 cup grated light mozzarella cheese or fresh mozzarella, thinly sliced
- 4 thick slices sourdough bread
- 1 tablespoon butter light or reduced-fat spread
- 1/2 cup of your favourite pasta sauce Passata or Tomato Sauce for U.S readers
Instructions
- In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
- Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
- Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
- Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
- Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have three vegans in the family and everybody flipped over their sandwiches — even the non-vegans!
I just made this and it is sooo good. I used fresh spinach (just sauté after the garlic). This is basically my lasagne filling without eggs but never would have thought to use it in grilled bread. Thank you for this recipe; you’re awesome!
Excellent! Made this for lunch today. Thanks for sharing.
OMG, this is a grill cheese lover’s dream! Thanks for sharing.Yummy!!