Mediterranean Spinach Ricotta Cannelloni
Mediterranean Spinach Ricotta Cannelloni is a comforting vegetarian pasta dish that brings together the fresh, vibrant flavors of the Mediterranean. Tender pasta tubes are filled with a creamy mixture of spinach, ricotta cheese, herbs, and a touch of nutmeg, then baked in a tangy tomato sauce and topped with melty mozzarella and Parmesan. It’s the perfect meal for cozy dinners, meal prep, or impressing guests.
Total Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4–6
Ingredients
For the Filling:
2 cups fresh spinach (or 1 cup cooked, drained)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon nutmeg
1 garlic clove, minced
Salt and black pepper to taste
For the Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups crushed tomatoes (or passata)
1 teaspoon dried oregano
1/2 teaspoon sugar
Salt and pepper to taste
Fresh basil (optional)
For Assembly:
10–12 cannelloni tubes (oven-ready or pre-boiled if required)
1 cup shredded mozzarella cheese
Extra Parmesan for topping
Olive oil for drizzling
Instructions
Prepare the Filling:
Wilt the spinach in a skillet over medium heat until softened (if using fresh). Cool slightly, then finely chop and squeeze out excess water.
In a bowl, combine spinach, ricotta, Parmesan, egg, garlic, nutmeg, salt, and pepper. Mix until creamy and well blended.
Make the Sauce:
Heat olive oil in a saucepan. Sauté onion until translucent, about 5 minutes.
Add garlic and cook for another minute.
Stir in crushed tomatoes, oregano, sugar, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Add basil at the end, if using.
Assemble the Cannelloni:
Preheat oven to 375°F (190°C).
Spread a thin layer of tomato sauce at the bottom of a baking dish.
Fill each cannelloni tube with the ricotta-spinach mixture using a piping bag or spoon.
Arrange filled cannelloni in a single layer in the dish.
Pour remaining sauce over the cannelloni.
Top with mozzarella and additional Parmesan.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
Tips
Use a piping bag or zip-top bag with the corner cut off for easier filling.
For extra richness, add a béchamel layer between the sauce and cannelloni.
Make ahead and refrigerate overnight for an easy bake-the-next-day meal.
Use thawed frozen spinach if short on time—just drain it very well.
Variations
Add protein: Mix in chopped cooked chicken, pancetta, or crumbled sausage to the filling.
Vegan: Use dairy-free ricotta and mozzarella; skip the egg or use flax egg.
Spicy: Add red pepper flakes to the sauce or filling.
Herbs: Try chopped sun-dried tomatoes or olives in the filling for a more Mediterranean kick.
FAQs
Q: Can I freeze Spinach Ricotta Cannelloni?
A: Yes! Assemble the dish (unbaked), cover well, and freeze for up to 2 months. Bake from frozen at 375°F for 45–50 minutes, covered, then uncover and bake until bubbly.
Q: What can I use instead of cannelloni tubes?
A: Use cooked lasagna sheets and roll the filling into them for a similar result (like manicotti).
Q: Can I make it gluten-free?
A: Yes, use gluten-free cannelloni or pasta sheets, and ensure all ingredients are certified gluten-free.
Nutrition (Per Serving – approx. 1/6th of recipe):
Calories: ~350
Protein: 17g
Fat: 20g
Carbohydrates: 25g
Fiber: 4g
Calcium: 35% DV
(Values may vary based on exact ingredients used)
Conclusion
Mediterranean Spinach Ricotta Cannelloni is a celebration of creamy, savory flavors and hearty textures. Whether served for a family dinner or special occasion, this dish offers a delightful way to enjoy classic Mediterranean ingredients in a warm and satisfying way. Make it your own with creative fillings, sauces, and toppings—and enjoy the rich comfort of this delicious baked pasta.