Easy Spinach and Ricotta Cannelloni Recipe

Spinach and Ricotta Cannelloni is a hearty Italian pasta dish that combines creamy ricotta cheese, tender spinach, and savory tomato sauce. This recipe strikes a balance between comforting warmth and fresh flavors, making it a perfect option for family dinners or get-togethers with friends. It does not require complicated techniques, so home cooks of all levels can enjoy creating this classic meal.

If you love dishes that feature wholesome ingredients and a gooey cheese topping, you’ll appreciate how easily this recipe can become a new household favorite. In the upcoming sections, you’ll learn how to assemble these filled pasta tubes and bake them to perfection.

Why You’ll Love This Recipe

One major reason people enjoy Spinach and Ricotta Cannelloni is the delicious balance of flavors. Spinach adds a gentle, earthy taste, while ricotta cheese contributes a smooth, creamy texture. When these elements blend together, they create a comforting filling that pairs well with your choice of tomato sauce or white sauce. Another highlight is how versatile it can be: whether you opt for cannelloni tubes, use fresh lasagna sheets, or even repurpose leftover spinach in your fridge, the recipe stays simple and enjoyable to make.

You’ll also appreciate that this dish fits many lifestyles. It’s meat-free, so vegetarians can eat it without worry. If you’re aiming for a lighter meal, you can choose part-skim cheeses, or serve the cannelloni with a side salad. Whether you’re cooking for two or hosting a larger gathering, this recipe adapts easily to different serving sizes. As an added bonus, it’s a great way to sneak extra spinach into your meals without sacrificing taste. With its crowd-pleasing appeal and cozy feel, Spinach and Ricotta Cannelloni transforms ordinary ingredients into a memorable feast.

Ingredients

Below is a comprehensive list of ingredients you’ll need for making this Spinach and Ricotta Cannelloni. Feel free to adjust amounts based on personal preference, dietary needs, or the number of servings you want:

1. Cannelloni Tubes (about 20 pieces)
   • You can also use fresh lasagna sheets if you prefer rolling them around the filling.
2. Spinach (fresh or frozen, about 12 ounces total)
   • If using frozen spinach, thaw it and squeeze out any extra liquid.
   • You can use fresh spinach instead. Simply wilt the leaves in a pan before combining them with other ingredients.
3. Ricotta Cheese (approximately 2 cups)
   • Choose a smooth, creamy variety. Avoid low-fat ricotta if you want a richer taste, since low-fat options can be drier.
4. Shredded Mozzarella (about 1–2 cups)
   • This adds a melty layer on top. Feel free to add extra if you love a golden, bubbly surface.
5. Parmesan Cheese (½ cup, grated)
   • Offers a bit of salty tang to enhance the ricotta filling.
6. Tomato Sauce or Tomato Passata (about 3–4 cups total)
   • You can use a simple tomato basil sauce from the store or make your own by simmering crushed tomatoes with garlic and basil.
7. Fresh Basil (around 4–6 leaves, chopped or torn)
   • This contributes a bright, herbal note. You can also use dried basil if fresh is not on hand.
8. Garlic (2–3 cloves, minced)
   • Essential for boosting flavor in the sauce and the filling.
9. Olive Oil (2 tablespoons)
   • Ideal for sautéing garlic or spinach. A little drizzle can also go on top before baking for extra taste.
10. Salt and Pepper (to taste)
    • Adjust as needed throughout the preparation to ensure the best flavor balance.
11. Optional White Sauce (1–2 cups, if you prefer a creamier texture)
    • Some people like a layer of white sauce over or under the cannelloni. This is not required, but it can make the dish richer.

These essential items build a dish that offers layers of flavor. Each ingredient works together to create a balanced, comforting meal.

How to Make Spinach and Ricotta Cannelloni Recipe

Step 1: Prepare the Spinach

1. If Using Fresh Spinach
   • Rinse the leaves under cool water.
   • Place spinach in a pan with a small splash of water. Heat on medium until leaves wilt, which usually takes a few minutes.
   • Transfer wilted spinach to a colander and press gently to remove extra liquid. Chopped spinach works best in the filling.
   • Set the wilted, chopped spinach in a bowl and let it cool.
2. If Using Frozen Spinach
   • Take the frozen spinach out of the package and thaw it in a microwave-safe container or on the stovetop.
   • Place spinach in a colander and squeeze out as much water as possible to avoid a soggy filling.
   • Move the drained spinach to a bowl and set it aside.

Step 2: Combine the Ricotta Filling

1. Gather the Filling Ingredients
   • In a large mixing bowl, add your drained spinach, ricotta cheese, half of the parmesan cheese (save the other half for topping), and a pinch of salt and pepper.
   • If you want to boost flavor, you can stir in some chopped garlic or fresh basil.
2. Blend Until Smooth
   • Use a wooden spoon or spatula to blend everything until you have a uniform spinach and ricotta filling.
   • Taste the mixture, adjusting salt and pepper to your preference.
3. Transfer the Filling to a Piping Bag (Optional)
   • Some people like to spoon the filling directly into the cannelloni tubes, while others prefer using a piping bag.
   • If using a piping bag, choose a large nozzle to make it simpler to pipe the filling into the pasta. Set this aside until you’re ready to fill the tubes.

Step 3: Prepare Your Sauce

1. Simple Tomato Basil Sauce
   • Warm olive oil in a saucepan over medium heat.
   • Add minced garlic and sauté for about 1 minute.
   • Stir in the tomato sauce or passata. Add chopped basil leaves, a little salt, and pepper.
   • Let the sauce simmer for around 10 minutes to develop flavor.
   • If you like a smoother texture, you can blend the sauce, but it’s not required.
2. Optional White Sauce (if you prefer layering)
   • In another small pan, melt a tablespoon of butter.
   • Whisk in a tablespoon of flour. Let it cook for a minute, stirring constantly.
   • Slowly pour in about 1–2 cups of milk. Whisk until smooth.
   • Season with a small pinch of salt, pepper, and a sprinkle of grated parmesan if desired.
   • Let this sauce bubble gently until it thickens, then remove from heat.

Step 4: Fill the Cannelloni Pasta Tubes

1. Filling the Tubes
   • If you’re using dried cannelloni tubes (commonly sold in boxes at supermarkets), hold each tube upright and either spoon or pipe the ricotta filling inside.
   • You don’t need to cook these tubes ahead of time if the packaging says they will soften during baking.
   • Make sure each tube is adequately filled from end to end. Overfilling can cause it to spill out, so aim for a snug fit of the spinach and ricotta filling inside the cannelloni pasta tubes.
2. If Using Fresh Lasagna Sheets
   • Cut each sheet into pieces large enough to roll around 2–3 tablespoons of the spinach ricotta cannelloni filling.
   • Roll them up gently and place them seam-side down in a baking dish.

Step 5: Assemble the Cannelloni

1. Choose Your Baking Dish
   • Pick a pan that can comfortably fit about 20 cannelloni tubes in a single layer. A 9×13-inch dish or something close to this size works well.
2. Spread the Sauce
   • Ladle a thin layer of your tomato sauce or combined tomato-and-white sauce at the bottom of the baking dish.
   • This prevents the cannelloni from sticking and adds a boost of flavor.
3. Place the Filled Cannelloni
   • Arrange the filled cannelloni tubes in the dish. Keep them close together so they remain upright and supported.
   • Pour the remaining sauce over the cannelloni, making sure every tube is well coated.
   • If using a white sauce, you can drizzle it on top or swirl it together with the tomato sauce for a two-tone effect.
4. Add the Cheese Topping
   • Sprinkle shredded mozzarella, the reserved parmesan, or a mix of both over the top. This will create that golden, bubbly finish many people love.

Step 6: Cook in the Oven

1. Preheat and Bake
   • Preheat your oven to 375°F (190°C).
   • Place the baking dish on the center rack.
   • Cook in the oven for 25–35 minutes, or until the cannelloni is fork-tender and the cheese is golden. Dried pasta tubes may need a bit more baking time, so check for tenderness by inserting a knife or fork.
2. Cool and Serve
   • Once you see the cheese turn a light golden color, remove the dish from the oven. Let it rest for about 5 minutes so the filling and sauce can settle.
   • Garnish with extra basil leaves if you wish, and get ready to dig into this flavorful meal.

Serving and Storage Tips

Serving Suggestions

1. Side Salad
   • Serve Spinach and Ricotta Cannelloni with a crisp green salad. Lettuce, cucumbers, and a light vinaigrette can refresh your palate between bites of the creamy pasta.
2. Garlic Bread
   • Crunchy garlic bread pairs wonderfully with the warm filling of spinach ricotta cannelloni. It’s a simple addition that completes the dining experience.
3. Roasted Vegetables
   • If you want extra nutrients, add a tray of roasted zucchini, bell peppers, or carrots. The slight caramelization of roasted vegetables brings out sweet notes that compliment the savory cannelloni filling.
4. Soup Starter
   • On a chilly day, start your meal with a light vegetable soup or a classic minestrone. This adds variety to your table and sets a cozy tone.

Storage Tips

1. Refrigeration
   • Place any leftovers in an airtight container or wrap the baking dish tightly with foil. Refrigerate for up to 3–4 days.
   • Reheat individual portions in the microwave or oven. If reheating in the oven, cover the dish with foil to prevent the top from over-browning.
2. Freezing
   • If you want to save some portions for a later date, you can freeze this dish.
   • For best results, assemble the cannelloni but don’t bake it yet. Wrap the entire baking dish or individual servings in plastic wrap, then foil, and freeze for up to 2 months.
   • Thaw overnight in the fridge before baking, or bake straight from the freezer. If baking from frozen, allow for extra time in the oven (about 15–20 minutes more).
3. Reheating Tips
   • If your stored cannelloni looks dry, add a spoonful of tomato sauce or a splash of water before reheating.
   • Check the internal temperature of the dish to ensure it’s thoroughly warmed.

FoodSafety.gov Cold Food Storage Chart: This chart offers detailed information on recommended storage times for various foods in the refrigerator and freezer, ensuring both safety and quality.

Helpful Notes

1. Using Frozen Spinach
   • Frozen spinach for the convenience of quicker prep is totally fine. Just thaw and squeeze out the water. This is a useful shortcut when fresh spinach isn’t available or if you want to keep the dish budget-friendly.
2. Choosing Your Ricotta
   • Regular ricotta has a creamier finish, whereas low-fat ricotta is harder and drier. If you aim for a lighter version, be mindful that the texture might be slightly different. Adding a splash of milk to the filling can help achieve a smoother result if you use a lower-fat option.
3. Alternative Cheeses
   • While mozzarella is a go-to for topping, you can experiment with other cheeses like provolone or a mild cheddar. Each variation brings a unique edge to the top layer without changing the recipe’s core flavors.
4. Spice and Seasoning
   • Salt and pepper to taste is key. Taste your filling before stuffing the pasta tubes. Adding a small pinch of chili flakes can also provide a gentle kick if you enjoy spice.
5. Making It a One-Pan Meal
   • Cannelloni tubes i use are typically dried, and they cook well in the sauce without pre-boiling. This cuts down on extra steps, allowing you to assemble everything in one pan. If you prefer using dried tubes, ensure you have enough sauce to cover the pasta thoroughly.
6. White Sauce Option
   • Some people love a mix of tomato and white sauce for layered flavor. You can alternate tomato sauce, cannelloni, and white sauce in multiple layers for a creamier experience. Each layer soaks into the pasta, creating a satisfying, saucy meal.
7. Perfect Baking Time
   • If you use fresh lasagna sheets, the cooking time might be slightly shorter. For cannelloni pasta tubes that are sold in boxes, about 30 minutes usually does the trick, though you may need an additional five minutes if the tubes remain firm in the center.
8. Pan Size and Arrangement
   • Choose a baking pan which will comfortably fit your filled cannelloni in a single layer. Mine is about 21 x 26 cm, but any dish of similar dimensions will do. The key is to avoid overlapping the tubes.
9. Leftover Filling
   • If you have leftover spinach and ricotta filling inside your bowl, you can store it in the fridge for a few days and use it as a spread on toast or a filling for stuffed mushrooms. It’s very versatile.
10. Meal Prep Friendly

• You can assemble the dish up to a day in advance and keep it in the refrigerator. Simply cover it with foil, then pop it into the oven when you’re ready to cook in the oven. This is helpful for busy schedules or planning dinner parties.

11. Scaling the Recipe

• If you’re cooking for two, you can halve the ingredients and use a smaller baking dish. If you want to feed a crowd, double the spinach, ricotta, and sauce amounts, and use a large roasting pan. This dish is easy to adapt for various serving sizes.

12. Gluten-Free Adaptations

• Look for gluten-free cannelloni tubes or adapt by using gluten-free lasagna sheets. Make sure your sauce is also free of any wheat-based thickeners. This way, everyone can enjoy a slice of spinach and ricotta deliciousness.

13. Extra Topping Ideas

• Finely chopped herbs like parsley, chives, or additional basil can provide color and freshness on top. For a sharper taste, sprinkle more parmesan cheese right before serving.

14. Serving Temperature

• Aim to serve your Spinach and Ricotta Cannelloni hot but not piping. When it’s slightly cooled, the filling sets, making it easier to slice and serve.

15. Tomato Basil Sauce Twist

• If you prefer a chunkier sauce, stir in diced tomatoes or roasted tomatoes. For a smoother sauce, blend everything in a blender or food processor until silky. Both approaches taste great, so pick the texture you prefer.

Conclusion

Spinach and Ricotta Cannelloni brings a sense of comfort and joy to the dinner table. Its creamy filling, flavorful tomato sauce, and satisfying pasta layers promise a meal you’ll want to make again. Whether you choose dried cannelloni tubes, fresh lasagna sheets, or even homemade pasta, the dish remains approachable and rewarding. The spinach ricotta filling can be easily customized with spices, herbs, or cheese varieties, making it a versatile option. Plus, it’s simple to prepare in advance, freeze for later, or reheat whenever you need a cozy meal.

With this recipe in your collection, you can treat family and friends to a classic Italian-style dinner. You can also adapt it to fit your diet, space, and time. Enjoy each bite of cheesy goodness, and consider pairing it with fresh salad or garlic bread for a balanced spread. Spinach and Ricotta Cannelloni is more than just a meal—it’s a warm, comforting invitation to gather and enjoy great food together.

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Spinach and Ricotta Cannelloni Recipe

Rebecca Blumer

Cook our Spinach and Ricotta Cannelloni for a tasty, satisfying meal. Learn more and start your Italian cooking adventure today. Enjoy every bite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 5

Calories 420 kcal

Ingredients

  

• 20 cannelloni tubes (or fresh lasagna sheets, cut into rolls)
• 12 oz spinach (fresh or frozen, thawed and drained)
• 2 cups ricotta cheese (smooth and creamy)
• 1 –2 cups shredded mozzarella (for topping)
• ½ cup grated parmesan (divided for filling and topping)
• 3 –4 cups tomato sauce or passata (with garlic and basil)
• 4 –6 fresh basil leaves (chopped or torn)
• 2 –3 garlic cloves (minced)
• 2 tbsp olive oil (for sautéing)
• Salt and pepper to taste
• 1 –2 cups optional white sauce (for a creamier version)

Instructions

 

Step 1: Prepare the Spinach

• If using fresh spinach, rinse and cook in a pan until wilted. Drain and chop.
• If using frozen spinach, thaw and squeeze out excess water.

Step 2: Make the Ricotta Filling

• In a bowl, mix spinach, ricotta, half the parmesan, garlic, salt, and pepper.
• Blend until smooth. Transfer to a piping bag (optional).

Step 3: Prepare the Sauce

• Heat olive oil in a pan, sauté garlic for 1 minute.
• Add tomato sauce, basil, salt, and pepper. Simmer for 10 minutes.
• For a white sauce, melt butter, whisk in flour, add milk, and thicken.

Step 4: Fill the Cannelloni

• Pipe or spoon ricotta filling into cannelloni tubes.
• If using fresh lasagna sheets, roll the filling inside and place seam-side down.

Step 5: Assemble and Bake

• Preheat oven to 375°F (190°C).
• Spread tomato sauce at the bottom of a baking dish. Arrange filled cannelloni.
• Pour remaining sauce over and sprinkle mozzarella and parmesan on top.
• Bake for 25–35 minutes until golden and bubbly.

Step 6: Serve and Enjoy

• Let cool for 5 minutes before serving. Garnish with fresh basil and enjoy!

Step 7: Tried this Spinach and Ricotta Cannelloni recipe?

• If you make this, I’d love to hear from you! Scroll down to rate this recipe and leave a quick comment. Your feedback helps others and supports my little website—thank you so much! 🙌💛

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Notes

Nutrition Information (Per Serving)

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 45mg
• Sodium: 620mg
• Carbohydrates: 42g
• Fiber: 4g
• Sugars: 8g
• Protein: 22g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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