Name: Spinach and Ricotta Cannelloni Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 lb (450g) fresh spinach (or 500g frozen, thawed and squeezed dry); 2 cups (500g) ricotta cheese; 1 cup freshly grated Parmesan cheese; 1 large egg; ½ tsp freshly grated nutmeg; Salt and black pepper, to taste; 2 tbsp olive oil; 1 small onion, finely chopped; 2-3 garlic cloves, minced; 2 x 14 oz (400g) cans crushed tomatoes or passata; 1 tsp dried oregano or fresh basil; Salt, pepper, pinch sugar (optional); 12-16 dried cannelloni tubes (no-boil preferred); 1½ cups shredded mozzarella cheese; Optional: 2 cups béchamel sauce (for extra creaminess); Fresh basil or parsley, chopped, for garnish

Spinach and Ricotta Cannelloni features large pasta tubes stuffed with a velvety mix of wilted spinach, creamy ricotta, Parmesan, nutmeg, and egg, baked in homemade tomato sauce and topped with melted mozzarella and béchamel or extra cheese. It’s a hearty, vegetarian Italian classic full of fresh flavors and comforting textures.

Why You’ll Love This Recipe

This Spinach and Ricotta Cannelloni is the epitome of cozy Italian home cooking – rich, satisfying, and full of wholesome ingredients that come together in perfect harmony. The creamy ricotta-spinach filling is light yet indulgent, balanced by a hint of nutmeg for warmth and freshness from the greens, while the tangy tomato sauce adds bright acidity.

Baked until golden and bubbly, it offers that irresistible contrast of tender pasta, gooey cheese, and saucy comfort. It’s naturally vegetarian, make-ahead friendly (assemble the day before!), and impressive enough for guests yet simple for weeknights.

Kids love the cheesy tubes, adults appreciate the elegance, and everyone enjoys the soul-warming satisfaction of a true Italian baked pasta dish that feels both nostalgic and nourishing.

Yield: 8 Serves

Spinach and Ricotta Cannelloni Recipe

Creamy spinach ricotta stuffed cannelloni in tomato sauce, baked cheesy – classic Italian vegetarian comfort!

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

For the filling:

2 tbsp olive oil
1 lb (450g) fresh spinach (or 500g frozen, thawed and squeezed dry)
2 cups (500g) ricotta cheese
1 cup freshly grated Parmesan cheese
1 large egg
½ tsp freshly grated nutmeg
Salt and black pepper, to taste

For the tomato sauce:

2 tbsp olive oil
1 small onion, finely chopped
2-3 garlic cloves, minced
2 x 14 oz (400g) cans crushed tomatoes or passata
1 tsp dried oregano or fresh basil
Salt, pepper, pinch sugar (optional)

For assembly:

12-16 dried cannelloni tubes (no-boil preferred)
1½ cups shredded mozzarella cheese
Optional: 2 cups béchamel sauce (for extra creaminess)
Fresh basil or parsley, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C). Start the filling: heat 2 tbsp olive oil in a large pan over medium heat – add spinach in batches, wilt until bright green (3-5 minutes for fresh; skip if using thawed frozen). Let cool, then squeeze out every drop of water – dry spinach is key!
In a big bowl, mix ricotta, Parmesan, egg, nutmeg, salt, and pepper until smooth and creamy. Fold in cooled, chopped spinach – taste and adjust seasoning for that perfect savory balance. Set aside – your filling is ready to shine!
Make the tomato sauce: in the same pan, add 2 tbsp olive oil, sauté onion until soft (4 minutes), add garlic for 1 minute until fragrant. Pour in crushed tomatoes, oregano, salt, pepper, pinch sugar – simmer 10-15 minutes until thickened and flavorful.
If using no-boil cannelloni, you're set! If regular tubes, parboil 2-3 minutes until pliable, drain, and cool slightly. Grab a piping bag (or zip-top bag with corner snipped) – fill with spinach-ricotta mixture.
Spread a generous layer of tomato sauce on the bottom of a 9x13-inch baking dish – this prevents sticking and adds moisture magic.
Pipe or spoon filling into each cannelloni tube – pack gently but fully for delicious bites in every piece. Arrange filled tubes snugly in the dish in a single layer.
Pour remaining tomato sauce over the tubes, covering completely – if using béchamel, spread it on top now for ultra-creamy luxury.
Sprinkle shredded mozzarella evenly over everything – don't skimp; this creates that golden, bubbly, irresistible top!
Cover with foil (spray underside to prevent cheese sticking) and bake 25 minutes. Uncover and bake another 15-20 minutes until cheese is melted, golden, and edges bubble happily.
Let rest 10 minutes out of oven – this sets everything for perfect slices. Garnish with fresh basil or parsley, serve hot with a green salad or garlic bread, and enjoy the cheesy, creamy, spinach-packed Italian bliss!

Notes

Squeeze spinach very dry to prevent soggy filling. No-boil tubes save time but ensure sauce covers them fully. This dish reheats beautifully – perfect for meal prep or leftovers.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 468Total Fat 31gSaturated Fat 15gUnsaturated Fat 17gCholesterol 100mgSodium 1067mgCarbohydrates 17gFiber 2gSugar 3gProtein 30g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use no-boil cannelloni tubes if available to skip parboiling – they soften perfectly in the sauce. Squeeze excess water from thawed or cooked spinach thoroughly (use a clean towel) to avoid a watery filling.

Pipe or spoon filling into tubes carefully to avoid tearing; a zip-top bag with corner snipped works great as a makeshift piping bag. Layer sauce generously on bottom and top to prevent sticking and drying.

For extra creaminess, add a layer of béchamel sauce before cheese topping. Bake covered first to cook pasta evenly, then uncover to brown the top. Let rest 10 minutes after baking for cleaner slices. Taste filling and sauce separately – adjust nutmeg, salt, or herbs for balance.

Ingredients Notes

Cannelloni tubes (dried large pasta shells) hold the filling beautifully – choose good-quality Italian brands. Fresh or frozen spinach provides earthy green flavor; wilt and drain well. Ricotta cheese (whole milk preferred) creates creamy richness – drain if watery.

Parmesan (Parmigiano-Reggiano) adds nutty sharpness; grate fresh. Egg binds the filling for structure. Nutmeg (freshly grated) is classic for subtle warmth in spinach-ricotta dishes. Tomato passata or crushed tomatoes form a simple, bright sauce – enhance with garlic, onion, basil.

Mozzarella (fresh or shredded) melts gorgeously for golden topping. Optional béchamel adds luxurious creaminess (butter, flour, milk). Fresh basil or parsley brightens; olive oil, salt, pepper season layers.

Variations and Substitutions

Add ground beef or Italian sausage to sauce for meaty version (cannelloni al ragù). For lighter: use low-fat ricotta or cottage cheese, skip egg. Vegan: substitute ricotta with cashew/tofu ricotta, use plant milk béchamel, vegan cheese. Add mushrooms or zucchini to filling for extra veggies.

Swap mozzarella for provolone or fontina. Use manicotti shells if cannelloni unavailable (similar but often ridged). For béchamel-free: double tomato sauce and cheese topping. Herb swaps: oregano or thyme in sauce.

Make ahead: assemble, cover, refrigerate 24 hours before baking. Gluten-free: use GF cannelloni or lasagna sheets rolled. Add roasted red peppers or sun-dried tomatoes to filling for sweetness.

Storage Options

Refrigerate leftovers in airtight container up to 4 days – reheat covered in oven at 350°F with splash of sauce/water to prevent drying. Freezes well (baked or unbaked) up to 2 months; thaw overnight in fridge, bake covered then uncovered. Reheat portions gently to maintain texture.