Spinach Ricotta Cannelloni Recipe
If you’re on the hunt for a classic Italian comfort dish that feels both rustic and elegant, Spinach Ricotta Cannelloni is here to steal the show. Imagine creamy ricotta and vibrant spinach wrapped in tender pasta tubes, bathed in tangy marinara and blanketed with bubbling mozzarella. Each bite is as inviting as a warm hug on a cool night. The blend of creamy, cheesy filling with the hint of nutmeg makes this a dish you’ll want on repeat—whether it’s for a cozy family dinner, an impressive weekend feast, or any night you’re craving a vegetarian main that absolutely sings.
Ingredients You’ll Need
This is a recipe built on simple, honest ingredients—each one adding unmistakable flavor, creamy texture, or that can’t-miss golden finish. With just a handful of kitchen staples (plus a couple of Italian classics), you’ll have everything you need to make this Spinach Ricotta Cannelloni shine!
- Cannelloni pasta tubes: These are the vessel for our creamy filling and soak up all the delicious sauce—no need for anything fancy, dried tubes work beautifully.
- Olive oil: Just a touch gets our garlic and spinach started, adding a hint of fruity richness.
- Garlic cloves: Two cloves, minced, will infuse the spinach with a wonderful aromatic kick.
- Fresh spinach: Chopped and sautéed, this gives the dish color, freshness, and that signature earthy flavor.
- Ricotta cheese: The backbone of the filling—creamy, mild, and perfectly luscious for stuffing.
- Grated Parmesan cheese: Adds savory depth and amplifies every cheesy bite.
- Large egg: One egg binds the filling together, so it’s never runny.
- Ground nutmeg: That secret, almost invisible spice that gives your filling warmth and complexity.
- Salt and pepper: A must for brightening and balancing all the flavors.
- Marinara sauce: A layer underneath and over, creating that luscious tomato bath for our cannelloni.
- Shredded mozzarella cheese: When baked, it melts into a golden, bubbly topping—absolute bliss.
- Chopped basil or parsley (optional): A fresh, herby garnish that beautifully brightens up the final dish.
How to Make Spinach Ricotta Cannelloni
Step 1: Prep the Pasta
Start by preheating your oven to 375°F (190°C) and lightly greasing a roomy 9×13-inch baking dish. Bring a large pot of salted water to a lively boil, then cook the cannelloni tubes just until al dente—about 4 to 5 minutes. Drain them carefully and rinse under cold water to stop them from cooking any further (and sticking together). Set aside. The pasta should be tender but still have a little bite, since it’ll finish cooking in the oven later.
Step 2: Sauté the Spinach and Garlic
Heat the olive oil in a large skillet over medium warmth, then add the minced garlic and sizzle it until fragrant, about 30 seconds. Toss in the chopped spinach and sauté until wonderfully wilted (2 to 3 minutes). Remove from the heat and allow it all to cool for a minute or two. You don’t want steaming-hot spinach in your cheese filling—it’ll melt everything too soon.
Step 3: Mix the Cheese Filling
In a roomy bowl, combine the ricotta, Parmesan, egg, nutmeg, a dash of salt and pepper, and all of your cooled, sautéed spinach. Mix everything thoroughly—don’t forget to give it a taste to make sure the flavors are balanced! This creamy, tangy, and herby filling is the heart of your Spinach Ricotta Cannelloni, so make it count.
Step 4: Fill the Cannelloni Tubes
Here’s where the fun begins. Using a small spoon (or, even better, a piping bag if you have one), carefully fill each cannelloni tube with the spinach-ricotta mixture. Aim to pack the filling in without overstuffing, so it doesn’t ooze out the ends. Don’t worry if it gets a little messy—the results will be delicious regardless!
Step 5: Assemble in the Baking Dish
Spread about 1 cup of marinara sauce across the bottom of your baking dish to create a saucy cradle for the pasta. Arrange the filled cannelloni in a single, snug layer on top. Pour the rest of the marinara over everything, making sure each tube is lightly coated. Sprinkle the shredded mozzarella generously over the top for that golden, gooey finish.
Step 6: Bake to Bubbly Perfection
Cover the dish with foil and bake for 25 minutes, letting the steam work its magic. Then, remove the foil and bake for another 10 minutes, so the cheese becomes beautifully golden and bubbly. Let your Spinach Ricotta Cannelloni rest for 5 minutes before serving—this helps everything set and makes serving a breeze. Garnish with freshly chopped basil or parsley for a vibrant, inviting touch.
How to Serve Spinach Ricotta Cannelloni
Garnishes
The finishing touch for Spinach Ricotta Cannelloni can be as simple or as flamboyant as your style allows. A sprinkle of fresh basil or parsley does wonders, bringing a gorgeous green pop and a hint of brightness to every plate. For a touch of extra decadence, a dusting of freshly grated Parmesan is never a bad idea.
Side Dishes
This cannelloni is satisfying all on its own, but pairing it with a crisp Italian salad or a basket of warm, garlic-scented bread is simply divine. Roasted vegetables or a zippy vinaigrette salad will balance the creamy richness, making the whole meal feel luxurious and complete.
Creative Ways to Present
You can wow your guests by serving Spinach Ricotta Cannelloni family-style straight from the baking dish, or plate up two or three cannelloni per person with extra sauce ladled on top. For special occasions, try arranging each portion on a bed of silky béchamel or layering with roasted tomatoes for extra color and flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Spinach Ricotta Cannelloni (rare, but lucky!), store it in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it just as satisfying the next day.
Freezing
Spinach Ricotta Cannelloni is an outstanding candidate for freezing. Assemble the dish in advance, cover tightly with foil and plastic wrap, and store in the freezer for up to two months—just skip the final bake until you’re ready to enjoy. When you need a quick, homemade dinner, pop it into the oven straight from the freezer (add an extra 15–20 minutes to the cooking time).
Reheating
To reheat, cover the portion with foil and warm it in a 350°F (175°C) oven until heated through and bubbling at the edges. You can also microwave single servings, but the oven keeps the top beautifully melty and the pasta from getting soggy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and squeeze out as much moisture as possible before mixing it into the ricotta. This keeps your Spinach Ricotta Cannelloni filling creamy, not watery.
What’s the best way to fill cannelloni tubes without breaking them?
The easiest method is to use a sturdy piping bag (or a zip-top bag with the corner snipped off) to gently pipe the filling inside. If you use a small spoon, work slowly and hold the tube steady for best results.
Can I make Spinach Ricotta Cannelloni gluten-free?
Yes! Look for gluten-free cannelloni tubes or substitute with gluten-free lasagna sheets, which you can roll around the filling before baking. Just check all store-bought sauces and cheeses for hidden gluten.
What makes this dish so creamy?
It’s the combination of ricotta and Parmesan in the filling, combined with the gentle bake and melty mozzarella topping, that gives Spinach Ricotta Cannelloni its creaminess. The egg also helps bind and fluff the filling as it bakes.
Can I add other vegetables or proteins to the filling?
Definitely! Finely chopped mushrooms, artichoke hearts, or cooked chicken can be mixed into the filling for variety. Just make sure any extra ingredients are cooked and well-drained, so the texture stays perfect.
Final Thoughts
If you’ve been looking for a crowd-pleasing dish that feels like a special treat but is refreshingly fuss-free, Spinach Ricotta Cannelloni absolutely deserves a spot in your kitchen lineup. There’s nothing quite like the blend of velvety cheese, tender pasta, and lively tomato sauce coming together under a golden crown. Make it for someone you love—or just for yourself—and let every bite remind you why homemade is always worth it.
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Spinach Ricotta Cannelloni Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Spinach Ricotta Cannelloni is a classic Italian dish that combines tender pasta tubes filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese. This vegetarian recipe is perfect for a cozy family dinner or entertaining guests.
Ingredients
Cannelloni:
- 12 cannelloni pasta tubes
Spinach Ricotta Filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 5 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Chopped basil or parsley for garnish (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the cannelloni: Boil salted water and cook cannelloni tubes until al dente. Drain and set aside.
- Prepare the filling: Sauté garlic and spinach in olive oil. Combine with ricotta, Parmesan, egg, nutmeg, salt, and pepper.
- Fill the cannelloni: Stuff each tube with the spinach ricotta mixture.
- Assemble and bake: Spread marinara sauce in the baking dish, place filled cannelloni, top with remaining sauce and mozzarella. Bake covered, then uncovered until golden.
- Serve: Let the dish rest before serving. Garnish with basil or parsley if desired.
Notes
- You can use thawed and squeezed dry frozen spinach instead of fresh.
- This dish can be assembled up to 1 day ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 410
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
