Looking for a comforting Italian pasta bake that’s creamy, cheesy, and packed with flavor? This Spinach and Ricotta Cannelloni Recipe is a classic Italian favorite made with tender pasta tubes filled with a rich spinach and ricotta mixture, then baked in a delicious tomato sauce and topped with melted cheese.
Perfect for family dinners, holiday meals, or meal prep, cannelloni combines simple ingredients into an elegant dish that feels special without being difficult to make. The creamy ricotta balances the earthy spinach, while the tomato sauce and bubbling cheese create the ultimate comfort-food experience.
Whether you’re serving vegetarians or simply want a satisfying pasta dish, this homemade cannelloni is guaranteed to become a regular on your dinner table.
Recipe Overview
- Recipe Name: Spinach and Ricotta Cannelloni
- Cuisine: Italian
- Category: Main Course
- Prep Time: 25 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 Hour 5 Minutes
- Servings: 6
- Calories: Approximately 450 kcal per serving
What Is Spinach and Ricotta Cannelloni?
Spinach and Ricotta Cannelloni is a traditional Italian baked pasta dish made by stuffing cannelloni tubes with a creamy mixture of ricotta cheese and spinach. The filled pasta is covered with tomato sauce, sprinkled with cheese, and baked until golden and bubbling. The result is a rich, comforting meal that’s perfect for any occasion.
Why You’ll Love This Recipe
- Rich and creamy filling
- Perfect vegetarian dinner
- Family-friendly meal
- Great for meal prep
- Packed with flavor
- Easy to make ahead
- Freezer-friendly
- Restaurant-quality comfort food
Ingredients
You’ll need a handful of fresh ingredients and pantry staples to create this classic Italian pasta bake.
For the Filling
- 14 ounces (400g) ricotta cheese
- 10 ounces (300g) spinach, cooked and drained
- ½ cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 24 ounces (700g) tomato passata or tomato sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Assembly
- 12 cannelloni tubes
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Equipment Needed
- Mixing bowls
- Large skillet
- Baking dish
- Spoon or piping bag
- Measuring cups and spoons
Recipe Video Guide
How to Make Spinach and Ricotta Cannelloni
Step 1: Prepare the Filling
In a large bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix thoroughly until the filling is smooth and evenly combined, then set aside while preparing the sauce.
Step 2: Make the Tomato Sauce
Heat the olive oil in a skillet over medium heat and cook the onion for 4–5 minutes until softened. Add the garlic and cook briefly before stirring in the tomato passata, Italian seasoning, salt, and pepper, then simmer for 10 minutes.
Step 3: Fill the Cannelloni
Transfer the spinach and ricotta mixture into a piping bag or spoon it carefully into each cannelloni tube. Fill the tubes completely but avoid overpacking them to prevent splitting during baking.
Step 4: Assemble the Dish
Spread a thin layer of tomato sauce across the bottom of a baking dish and arrange the filled cannelloni in a single layer. Pour the remaining sauce evenly over the pasta, ensuring every tube is well covered.
Step 5: Add the Cheese Topping
Sprinkle the mozzarella and Parmesan cheese evenly over the top of the cannelloni. The cheese will melt and form a golden, bubbly crust as it bakes.
Step 6: Bake and Serve
Bake at 375°F (190°C) for 35–40 minutes until the pasta is tender and the cheese is golden brown. Let the cannelloni rest for 5 minutes before serving to allow the filling and sauce to settle.
Expert Tips for the Best Spinach and Ricotta Cannelloni
- Squeeze as much moisture as possible from the spinach before mixing it with the ricotta.
- Use whole-milk ricotta for a richer and creamier filling.
- Cover all the cannelloni with sauce to prevent the pasta from drying out.
- Freshly grate your cheese for better melting and flavor.
- Let the baked cannelloni rest for a few minutes before serving.
- Use a piping bag to fill the tubes quickly and neatly.
- Taste the filling before stuffing and adjust the seasoning if needed.
- Bake until the cheese is golden and bubbling for the best texture.
Delicious Variations
Three Cheese Cannelloni
Add mozzarella and provolone to the ricotta mixture for an extra cheesy filling.
Mushroom and Spinach Cannelloni
Mix sautéed mushrooms into the filling for a richer flavor.
White Sauce Cannelloni
Replace the tomato sauce with a creamy béchamel sauce.
Spicy Cannelloni
Add red pepper flakes to the tomato sauce for a little heat.
Gluten-Free Version
Use gluten-free cannelloni tubes and verify all ingredients are gluten-free.
Serving Suggestions
Serve Spinach and Ricotta Cannelloni with:
- Garlic bread
- Caesar salad
- Mixed green salad
- Roasted vegetables
- Bruschetta
- Italian antipasto platter
- Grilled zucchini
- Fresh basil garnish
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze baked or unbaked cannelloni for up to 3 months.
Reheating
Reheat in a 350°F (175°C) oven until warmed through.
Make Ahead
Assemble the dish up to 24 hours in advance and refrigerate before baking.
Common Mistakes to Avoid
Not Draining the Spinach
Excess moisture can make the filling watery.
Underseasoning the Filling
Ricotta benefits from proper seasoning to enhance flavor.
Using Too Little Sauce
Cannelloni needs plenty of sauce to cook evenly.
Overfilling the Tubes
Too much filling can cause the pasta to crack.
Skipping the Resting Time
Allowing the dish to rest improves texture and makes serving easier.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 38g |
| Protein | 24g |
| Fat | 22g |
| Saturated Fat | 11g |
| Cholesterol | 85mg |
| Fiber | 4g |
| Sugar | 7g |
| Sodium | 620mg |
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
This Spinach and Ricotta Cannelloni Recipe is the perfect combination of creamy cheese, nutritious spinach, rich tomato sauce, and tender pasta. It’s a comforting Italian classic that’s simple enough for a weeknight dinner yet impressive enough for special occasions.
Serve it fresh from the oven with a side salad and garlic bread for a complete meal that everyone will love. You may also like Chocolate Self Saucing Pudding Recipe.
Frequently Asked Questions
Can I make cannelloni ahead of time?
Yes. Assemble the dish up to one day in advance and refrigerate until ready to bake.
Can I freeze spinach and ricotta cannelloni?
Absolutely. Freeze before or after baking for up to 3 months.
Do I need to cook the cannelloni tubes first?
Most dried cannelloni tubes can be filled uncooked and will soften while baking.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before using.
What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can work as alternatives.
Why is my cannelloni dry?
Usually because there wasn’t enough sauce covering the pasta during baking.
Recipe Card
Spinach and Ricotta Cannelloni Recipe
Ingredients
Equipment
Method
- In a large bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix thoroughly until the filling is smooth and evenly combined, then set aside while preparing the sauce.
- Heat the olive oil in a skillet over medium heat and cook the onion for 4–5 minutes until softened. Add the garlic and cook briefly before stirring in the tomato passata, Italian seasoning, salt, and pepper, then simmer for 10 minutes.
- Transfer the spinach and ricotta mixture into a piping bag or spoon it carefully into each cannelloni tube. Fill the tubes completely but avoid overpacking them to prevent splitting during baking.
- Spread a thin layer of tomato sauce across the bottom of a baking dish and arrange the filled cannelloni in a single layer. Pour the remaining sauce evenly over the pasta, ensuring every tube is well covered.
- Sprinkle the mozzarella and Parmesan cheese evenly over the top of the cannelloni. The cheese will melt and form a golden, bubbly crust as it bakes.
- Bake at 375°F (190°C) for 35–40 minutes until the pasta is tender and the cheese is golden brown. Let the cannelloni rest for 5 minutes before serving to allow the filling and sauce to settle.
Video
Notes
- Squeeze as much moisture as possible from the spinach before mixing it with the ricotta.
- Use whole-milk ricotta for a richer and creamier filling.
- Cover all the cannelloni with sauce to prevent the pasta from drying out.
- Freshly grate your cheese for better melting and flavor.
- Let the baked cannelloni rest for a few minutes before serving.
- Use a piping bag to fill the tubes quickly and neatly.
- Taste the filling before stuffing and adjust the seasoning if needed.
- Bake until the cheese is golden and bubbling for the best texture.
