Spinach and Ricotta Cannelloni
Tender cannelloni tubes filled with a creamy spinach-ricotta mix, baked in a tomato-basil sauce and topped with melted cheese.
This recipe combines a creamy spinach and ricotta filling with a simple tomato-basil sauce, assembled into dry cannelloni tubes and baked until saucy and golden. It’s suitable for preparing ahead or freezing and can feed a family of 5–6.
About the filling
The filling blends spinach (frozen or fresh), full-fat ricotta, parmesan and a shredded cheese for flavor and binding with an egg. Garlic, salt, pepper and a touch of nutmeg are added to season.
About the sauce
A lightly cooked tomato sauce with onion, garlic, herbs, tomato paste and stock provides the cooking liquid the dry tubes need and keeps the finished bake saucy. Fresh basil is stirred in at the end.
Quick assembly tip
Filling tubes is fastest with a piping bag or a sturdy ziplock bag with the corner snipped; stuffing dry tubes this way is much quicker than using a knife or spoon.
This cannelloni balances a silky, cheese-forward filling with a gently cooked tomato-basil sauce so the dry tubes soften and the whole bake stays saucy. The ricotta brings creaminess while the shredded cheese and a single egg add flavor and structure so the filling holds its shape inside the pasta. A lightly cooked sauce (onion, garlic, tomato paste, stock and a splash of white wine) gives the moisture the dry cannelloni need to cook in the oven and is blended smooth and finished with torn basil so it stays bright without overpowering the filling.
Ingredient Notes
– Spinach: The recipe works with frozen or fresh spinach. Frozen chopped spinach is convenient and reduces prep—just thaw and press out most of the liquid. Fresh spinach must be wilted and squeezed to remove excess moisture before mixing with the ricotta. Pressing the greens prevents a watery filling.
– Ricotta: Use full-fat ricotta for the creamiest texture; low-fat ricotta will be drier.
– Shredded cheese: The filling calls for a cup of shredded cheese (examples include mozzarella, Colby, cheddar, Gruyère or Swiss). Different cheeses will change the flavor and melt profile; a mozzarella or mild white cheese keeps things milky, while cheddar or Gruyère adds nuttier depth.
– Pasta tubes: The recipe uses a 250 g pack of dried cannelloni (or manicotti if you prefer). The sauce is designed to provide the cooking liquid for the dry tubes, so no pre-boiling is necessary.
– Sauce aromatics: A bay leaf and a mix of dried thyme and oregano deepen the sauce; tearing in fresh basil at the end lifts the tomato flavor.
How to Get the Best Result
– Remove as much liquid from the spinach as you can without needing it bone-dry; a colander and firm press or a clean kitchen towel work well. A little residual moisture is fine and helps the filling blend.
– Mix and taste the filling before piping: the recipe includes salt, pepper, garlic and an optional pinch of nutmeg—adjust to your preference so the filling is properly seasoned.
– Use a piping bag or a sturdy zip-top bag with a corner snipped to fill tubes quickly and evenly. This is faster and neater than spooning or cutting the corner off with a knife.
– Spread a thin layer of sauce on the base of the baking dish before arranging the tubes; this prevents them from sliding and ensures the bottom row cooks through.
– Cover the dish while the pasta softens in the oven, then remove the cover toward the end to let the topping brown and melt; finish with extra torn basil and grated parmesan if you like.
Serving Ideas
This is a crowd-pleasing, saucy bake that pairs well with a crisp green salad or simple garlic bread for soaking up the sauce. Garnish with extra torn basil and a sprinkling of parmesan for a fresh finish. Because the dish is rich, a bright, acidic salad or steamed greens provides a nice contrast.
Storage and Make-Ahead
The recipe is suitable for preparing ahead: the ricotta-and-spinach filling freezes well on its own, and fully assembled cannelloni can be frozen and baked from frozen. If you plan to freeze the assembled dish, cover it tightly and label with the date. When ready to use, the dish can be popped into the oven from frozen and baked until piping hot and the cheese on top is melted and golden.
What to Expect on the Plate
Expect creamy, savory bites of ricotta and spinach surrounded by tender pasta and a smooth tomato sauce. The double hit of parmesan and shredded melting cheese gives a savory, slightly salty finish; the basil folded into the finished sauce keeps the overall flavor fresh.
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Spinach and Ricotta Cannelloni
Ingredients
Instructions
- Make the sauce: Heat 2 tbsp olive oil in a small pot over medium-high heat. Add 4 minced garlic cloves, 1 finely chopped onion, 1 bay leaf, 1/2 tsp dried thyme and 1/2 tsp dried oregano. Cook 3–4 minutes until the onion is translucent.
- Add 1/3 cup tomato paste and cook 1 minute. Pour in 1/3 cup white wine and increase heat to high; simmer rapidly until mostly evaporated (about 2 minutes).
- Stir in 800 g canned crushed tomato, 4 cups stock, 1 1/2 tsp sugar, 3/4 tsp salt and 1/3 tsp black pepper. Reduce heat to medium-low and simmer for 20 minutes.
- Remove the bay leaf, blend the sauce with a stick blender until smooth, then simmer 1 more minute. Stir in 2/3 cup torn basil leaves and cover to keep warm.
- Prepare the filling: Place thawed spinach in a colander and press out most of the liquid (does not need to be completely dry).
- Combine spinach with 500 g ricotta, 1/3 cup parmesan, 1 cup shredded cheese, 1 egg, 1 minced large garlic clove, a sprinkling of nutmeg if using, 3/4 tsp salt and 1/2 tsp black pepper. Mix and taste, adjusting seasoning as needed.
- Preheat the oven to 180°C/350°F (160°C fan). Select a baking dish that will comfortably hold about 20 cannelloni (an example size is 21 x 26 cm / 8.5 x 10.5”).
- Spread 1 cup of the prepared sauce over the base of the baking dish to stop the tubes sliding.
- Fill the tubes: Transfer the filling to a piping bag with a large nozzle or a strong ziplock bag with the corner snipped, then pipe the filling into each cannelloni tube. Alternatively, fill with a knife or spoon.
- Arrange the filled cannelloni in the dish, pour over the remaining sauce to cover all the tubes, then cover with foil.
- Bake covered for 30 minutes. Remove the foil, scatter 1/3 cup parmesan and 1 1/4 cups shredded mozzarella over the top, then return to the oven for 15 minutes until the cheese is melted.
- Serve hot, optionally garnished with extra basil and parmesan.
Estimated nutrition per serving
ESTIMATE based on the supplied ingredient quantities and a 5–6 person yield. Values assume typical nutrition for full-fat ricotta, a mixed shredded cheese for the filling, low‑moisture whole-milk mozzarella for the topping, canned crushed tomatoes, and dried pasta (250 g). Actual values will vary depending on the exact cheeses used and specific product brands.
Helpful Tips
- Thaw and press frozen spinach well; removing most of the liquid improves the filling texture.
- A piping bag or strong zip-top bag (corner snipped) is the quickest, cleanest way to fill the cannelloni.
- Spread a thin layer of sauce across the dish base before arranging tubes to keep them from sliding.
- Use full-fat ricotta for a creamier, less watery filling and stronger mouthfeel.
- This dish freezes well—both the filling on its own and fully assembled cannelloni can be frozen and baked from frozen.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Wilt the fresh spinach (briefly sauté or steam) and press out most of the liquid before combining with the ricotta so the filling isn’t watery.
Do I need to pre-cook the cannelloni tubes?
No. The sauce is devised to provide the moisture the dried tubes need while baking, so pre-cooking the pasta is not required.
How can I speed up filling the tubes?
Transfer the filling to a piping bag or a sturdy zip-top bag with the corner snipped—this is much faster and neater than using spoons or knives.
Can I make this ahead or freeze it?
Yes. The filling freezes well, and assembled cannelloni can be kept in the freezer and baked from frozen when needed.
Which cheeses work best in the filling?
The recipe lists several good options (mozzarella, Colby, cheddar, Gruyère, Swiss). Milder, melty cheeses keep the texture creamy; sharper cheeses add more pronounced flavor—choose based on the flavor profile you prefer.
Why is there wine in the sauce?
A splash of white wine adds acidity and depth; it simmers down early in the sauce-making so it doesn’t taste boozy.
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