If you love Italian comfort food that wraps up creamy goodness and vibrant flavors all in one bite, then you are going to absolutely adore this Spinach Ricotta Cannelloni Recipe. It’s that perfect blend of tender pasta tubes filled with a luscious spinach and ricotta mixture, bathed in a rich tomato sauce, and crowned with gooey melted cheese. Every forkful is a celebration of fresh ingredients and classic tastes, making it the ultimate dish to share with family and friends. Trust me, once you try this Spinach Ricotta Cannelloni Recipe, it will quickly become a beloved staple in your cooking rotation.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that each play a crucial role in building layers of flavor and texture. From fresh basil to creamy ricotta, every component is essential yet effortlessly accessible, ensuring you get maximum taste with minimal fuss.
- 2 tbsp olive oil: This forms the fragrant base for your sauce, bringing richness and depth.
- 1 finely chopped onion: Adds subtle sweetness and balances acidity.
- 4 minced garlic cloves: Infuses the dish with aromatic warmth and savoriness.
- 1 fresh bay leaf: Gives a gentle herbal note that lingers in the sauce.
- 1/2 tsp dried thyme and oregano: Essential Mediterranean herbs that enhance the tomato flavor.
- 1/3 cup tomato paste: Concentrates the tomato essence for an intense, rich sauce.
- 800g canned crushed tomato: The heart of the sauce – tangy, smooth, and vibrant.
- 4 cups low-sodium vegetable or chicken stock: Adds moisture and savory complexity.
- 1/3 cup Chardonnay or dry white wine: Adds brightness and a subtle fruity tang (you can substitute more stock if preferred).
- 3/4 tsp salt and 1 1/2 tsp sugar: Balances the flavors, cutting acidity and enhancing sweetness.
- 1/3 tsp black pepper: Adds gentle heat and depth.
- 2/3 cup torn basil leaves: Brings fresh, sweet, and slightly peppery notes that lift the sauce beautifully.
- 250g frozen chopped spinach: Thawed and squeezed dry to keep the filling lush but not watery.
- 500g full-fat ricotta cheese: The creamy centerpiece of the filling, perfectly mild and smooth.
- 1/3 cup finely shredded parmesan: Adds a salty, nutty punch.
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss): Creates a melty, stringy topping that everyone will love.
- 1 egg: Binds the filling ingredients for perfect texture.
- 1 large minced garlic clove: Extra garlic flavor inside the filling for a delicious punch.
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional): Just a hint enhances the spinach and ricotta beautifully.
- 3/4 tsp kosher salt and 1/2 tsp black pepper: Seasoning to ensure every bite sings.
- 18 – 22 dried cannelloni tubes (or 14 manicotti tubes): The perfect pasta vessel for holding the rich filling.
- 1/3 cup finely shredded parmesan and 1 1/4 cups shredded Mozzarella: For grating over the assembled cannelloni to create a golden, bubbly crust.
- More basil and parmesan for garnish (optional): Adds freshness and an elegant finishing touch.
How to Make Spinach Ricotta Cannelloni Recipe
Step 1: Prepare the Tomato Sauce
Start by heating the olive oil in a large pan over medium heat until shimmering. Add the finely chopped onion and minced garlic, sautéing gently until soft and fragrant, about 5 minutes. Toss in the bay leaf, thyme, and oregano, stirring so the herbs release their aroma. Stir in the tomato paste and cook briefly to deepen the flavor before adding the crushed tomatoes, stock, and wine. Season with salt, sugar, and pepper, then let the sauce simmer gently for 20-25 minutes, uncovered, allowing all the flavors to meld into a rich, velvety sauce. Toward the end, stir in the torn basil leaves for a fresh, herbal kick.
Step 2: Make the Spinach Ricotta Filling
While the sauce simmers, prepare the filling. Thoroughly squeeze the thawed spinach to remove excess water—this step is key to avoiding a soggy filling. In a large bowl, combine the spinach with the ricotta, parmesan, shredded cheese, minced garlic, egg, nutmeg, salt, and pepper. Mix everything until well blended and creamy. This filling is the star of the Spinach Ricotta Cannelloni Recipe, bringing freshness, creaminess, and a subtle spice that’ll keep everyone coming back for seconds.
Step 3: Assemble the Cannelloni
Preheat your oven to 180°C (350°F). Lightly grease a large baking dish. Fill each dried cannelloni tube with the ricotta-spinach mixture—using a piping bag or small spoon helps make this effortless and neat. Arrange the filled tubes in the dish snugly. Pour the tomato sauce evenly over the top, making sure every tube is bathed in luxurious tomato goodness. Sprinkle generously with parmesan and shredded mozzarella before popping it in the oven. Bake for about 35 minutes, until the cheese is golden and bubbling, and the pasta is tender. This part of the process is pure magic—watching the cheese transform into a golden crown is truly satisfying.
How to Serve Spinach Ricotta Cannelloni Recipe
Garnishes
A sprinkling of freshly torn basil leaves and a little extra parmesan right out of the oven brings vibrant color and fresh, peppery notes that perfectly complement the rich, cheesy filling. For a little extra zing, a drizzle of good quality olive oil adds silkiness and shine.
Side Dishes
This cannelloni pairs wonderfully with a crisp green salad tossed in a light vinaigrette to balance the richness of the dish. Roasted vegetables or garlic bread also make excellent companions, adding texture and heartiness without overwhelming the delicate spinach and ricotta flavors.
Creative Ways to Present
For a stunning presentation, arrange individual cannelloni tubes on a plate, topped with fresh basil sprigs and a drizzle of tomato sauce. Alternatively, serve in a rustic baking dish straight from the oven for a family-style feast that encourages sharing and conversation. Don’t be afraid to add colorful roasted cherry tomatoes or a sprinkle of toasted pine nuts for an extra special touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Spinach Ricotta Cannelloni Recipe in an airtight container in the refrigerator. It will keep well for 2 to 3 days and actually tastes even better as the flavors continue to meld overnight.
Freezing
If you want to prepare this dish in advance, it freezes beautifully. Assemble the cannelloni in a freezer-safe dish, cover tightly with foil, and freeze before baking. When ready to enjoy, simply thaw overnight in the fridge and then bake as usual. This makes weeknight dinners a breeze!
Reheating
Reheat leftovers in a preheated oven at 180°C (350°F) for about 20 minutes until warmed through and bubbly. For a quicker method, microwaving works well, but the oven method preserves the pasta’s texture and gives it a lovely fresh-from-the-oven taste.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works wonderfully, just make sure to blanch it quickly, drain well, and squeeze out any excess water before mixing it into the filling. This keeps the texture perfect and avoids watery filling.
What if I don’t have cannelloni tubes?
You can substitute manicotti tubes, which are slightly larger, or even use lasagna sheets rolled up with filling inside. Both alternatives still capture the essence of the Spinach Ricotta Cannelloni Recipe deliciously.
Is it possible to make this recipe vegetarian?
Yes, the recipe is naturally vegetarian as written, especially if you use vegetable stock in the sauce. It’s a fantastic option for meatless meals that don’t compromise on flavor.
Can I prepare the cannelloni filling in advance?
Definitely! The filling can be made a day ahead and stored in the refrigerator, which actually helps the flavors develop. Just bring it back to room temperature before filling the tubes for the best results.
What cheeses work best in the filling and topping?
Ricotta is the creamy base in the filling, complemented by parmesan for salty depth and shredded cheeses like mozzarella or gruyere for melty richness on top. Feel free to mix and match according to your taste or what you have on hand for a deliciously gooey finish.
Final Thoughts
If you’re craving a comforting Italian classic that feels like a warm hug on a plate, this Spinach Ricotta Cannelloni Recipe is calling your name. It’s a dish that’s every bit approachable as it is impressive, perfect for family dinners, special occasions, or anytime you want to treat yourself to something truly wonderful. Dive in, share the love, and watch how this recipe becomes your new favorite go-to. I can’t wait to hear how much you enjoy it!
Print
Spinach Ricotta Cannelloni Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 5-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach Ricotta Cannelloni recipe features tender cannelloni tubes filled with a creamy mixture of ricotta, spinach, and aromatic herbs, baked in a rich tomato sauce topped with melted mozzarella and parmesan cheese. It’s a hearty Italian-inspired vegetarian dish perfect for a comforting family dinner.
Ingredients
For the Tomato Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 bay leaf, fresh (substitute dried if needed)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 800 g (28 oz) canned crushed tomato
- 4 cups low sodium vegetable or chicken stock/broth
- 1/3 cup Chardonnay or other dry white wine (can substitute with more stock)
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil leaves, roughly torn (recommended but optional)
For the Filling
- 250 g (8 oz) frozen chopped spinach, thawed
- 500 g (1 lb) full fat ricotta cheese
- 1/3 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, or Swiss)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher or cooking salt
- 1/2 tsp black pepper
For Assembly and Topping
- 18–22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz)
- 1/3 cup parmesan, finely shredded
- 1 1/4 cups shredded mozzarella
- Additional basil and parmesan for garnish (optional)
Instructions
- Prepare the Tomato Sauce: Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, bay leaf, dried thyme, and oregano; cook for 1 more minute until fragrant. Mix in the tomato paste and cook for 2 minutes, stirring regularly. Pour in the crushed tomatoes, stock, and white wine. Season with salt, sugar, and black pepper. Bring the sauce to a simmer, cover, and let cook gently for about 25-30 minutes until thickened. Stir in the torn basil leaves toward the end and remove bay leaf before using.
- Make the Filling: In a large bowl, combine thawed and well-drained chopped spinach with ricotta, parmesan, shredded cheese blend, egg, minced garlic, nutmeg, salt, and pepper. Mix thoroughly until well combined and creamy.
- Assemble the Cannelloni: Preheat your oven to 180°C (350°F). Fill each cannelloni tube with the spinach and ricotta mixture using a spoon or piping bag to avoid breaking the tubes. Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Arrange the filled tubes in a single layer over the sauce.
- Bake the Dish: Pour the remaining tomato sauce evenly over the stuffed cannelloni tubes. Sprinkle the top with shredded mozzarella and parmesan cheeses. Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbling.
- Serve: Let the cannelloni cool slightly before serving. Garnish with more fresh basil leaves and parmesan if desired. Serve hot as a satisfying vegetarian main course.
Notes
- Ensure the spinach is well-drained to prevent excess moisture in the filling.
- Use full-fat ricotta for a creamy texture.
- If you cannot find cannelloni tubes, manicotti tubes can be used as an alternative.
- Substitute the white wine with additional broth if you prefer not to use alcohol.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
