Spinach and Ricotta Cannelloni
Spinach and Ricotta Cannelloni is a classic Italian comfort dish made with tender pasta tubes filled with a creamy spinach and ricotta mixture, then baked in rich tomato sauce and topped with melted mozzarella. It’s hearty, cheesy, and full of comforting Mediterranean flavor. Perfect for family dinners or make-ahead meals, this dish brings together simple ingredients in a way that feels both rustic and elegant.
Prep Time: 30 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Ingredients
The Pasta
Cannelloni Tubes: 250g (about 8 oz) dried tubes, or fresh lasagna sheets rolled into tubes
Spinach & Ricotta Filling
Ricotta Cheese: 500g (about 1 lb), full-fat preferred
Spinach: 250g frozen (thawed and squeezed dry) or 500g fresh (wilted and chopped)
Parmesan Cheese: 1/3 to 1/2 cup, finely grated
Egg: 1 large
Garlic: 1–2 cloves, minced
Nutmeg: 1/8 teaspoon (a pinch)
Salt: To taste
Black Pepper: To taste
Optional: Lemon zest or a small squeeze of lemon juice
Tomato Sauce & Topping
Tomato Passata or Crushed Tomatoes: 700–800g (24–28 oz)
Onion: 1 small, finely diced
Garlic: 2–4 cloves, minced
Olive Oil: 2 tablespoons
Dried Oregano or Thyme: 1 teaspoon
Fresh Basil: A handful
Sugar: 1–1.5 teaspoons (to balance acidity)
Mozzarella Cheese: 1–1.5 cups, shredded
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
Start by preparing the tomato sauce. Heat olive oil in a pan over medium heat. Add diced onion and cook until soft and translucent. Stir in garlic and cook for another minute.
Add crushed tomatoes or passata, oregano, basil, sugar, salt, and pepper. Simmer for 10–15 minutes until slightly thickened. Set aside.
In a bowl, combine ricotta, cooked and drained spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper. Mix until smooth and well combined.
Carefully fill each cannelloni tube with the spinach and ricotta mixture using a spoon or piping bag.
Spread a layer of tomato sauce on the bottom of the baking dish. Arrange the filled cannelloni over the sauce in a single layer.
Cover the cannelloni completely with the remaining tomato sauce.
Sprinkle shredded mozzarella evenly on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until the cheese is golden and bubbling.
Let rest for 10 minutes before serving to allow it to set.
Tips
Drain spinach very well to avoid watery filling
Use full-fat ricotta for a creamier texture
Don’t overfill cannelloni to prevent splitting
Let filling cool before stuffing pasta
Use piping bag for easier filling
Simmer sauce long enough to deepen flavor
Cover dish with foil first to cook evenly
Let cannelloni rest before serving for cleaner slices
Use fresh basil for brighter flavor
Grate mozzarella fresh for better melting
Variations
Add sautéed mushrooms for an earthy twist
Mix in cooked chicken or turkey for added protein
Use béchamel sauce instead of tomato sauce for a white version
Add sun-dried tomatoes to the filling
Include spinach and kale mix for extra greens
Use goat cheese instead of ricotta for stronger flavor
Add chili flakes for a spicy kick
Top with Parmesan for extra crust
Make it gluten-free using gluten-free pasta tubes
Add pesto drizzle before serving for extra richness
FAQs
Can I make this ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
Can I freeze cannelloni?
Yes, freeze before or after baking. Thaw before reheating.
Why is my filling watery?
Spinach was not drained properly or ricotta was too wet.
Can I use fresh pasta sheets instead of tubes?
Yes, roll them around the filling and place seam-side down.
Can I skip the egg?
Yes, but the filling may be slightly softer.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
How do I reheat it?
Reheat in the oven at 180°C until warmed through.
What can I serve with it?
Garlic bread, salad, or roasted vegetables.
Can I make it vegetarian?
Yes, it is already vegetarian-friendly.
Can I reduce the cheese?
Yes, but it will be less rich and creamy.
Nutrition
(Approx. per serving)
Calories: 420–500 kcal
Protein: 22–26g
Carbohydrates: 40–45g
Fat: 20–25g
Fiber: 4–6g
Conclusion
Spinach and Ricotta Cannelloni is a timeless Italian baked dish that combines creamy filling, rich tomato sauce, and melted cheese into a comforting, satisfying meal. It’s simple enough for home cooking yet impressive enough for guests. With its balanced flavors and make-ahead flexibility, this recipe is perfect for cozy dinners, family gatherings, or weekend cooking when you want something warm, hearty, and full of classic Italian charm.