Spinach Ricotta Cannelloni is the ultimate comfort food for any pasta lover who craves something both cozy and a little special. This beloved Italian classic brings together velvety ricotta, fresh spinach, and melty mozzarella inside delicate pasta tubes, all nestled under a blanket of bright marinara and golden cheese. Whether you’re serving a crowd or just treating yourself to a heartwarming homemade meal, this dish is a beautiful balance of luscious, creamy filling and satisfying baked pasta goodness, making any dinner instantly feel like a celebration.
Ingredients You’ll Need
The magic of Spinach Ricotta Cannelloni lies in simple, fresh ingredients coming together to create something utterly crave-worthy. Each item adds its own note—from the creamy cheese to the punchy garlic—so don’t skip anything for the fullest flavor and most satisfying texture.
- Cannelloni pasta tubes: Sturdy enough to hold a generous filling and turn irresistibly tender when baked.
- Olive oil: Adds richness and helps sauté the garlic and spinach to aromatic perfection.
- Garlic: Just two cloves bring all the savory aroma you want in an Italian dish.
- Fresh spinach: Bright, leafy greens that melt beautifully into the creamy filling.
- Ricotta cheese: Provides that signature creamy, mild richness in every bite.
- Mozzarella cheese (divided): Classic for melting on top, plus a bit mixed in for gooey goodness within.
- Parmesan cheese: Brings sharp, salty depth to the filling and a hint of nuttiness.
- Large egg: Binds the cheesy filling together, so it bakes up set and sliceable.
- Salt: Essential for pulling all the flavors together—taste and adjust as needed.
- Black pepper: A hint of heat for balance and complexity.
- Ground nutmeg: The classic ingredient that brightens the cheese and greens with a subtle warmth.
- Marinara sauce: Tangy, herby tomato sauce to tie everything together—homemade or good-quality store-bought works beautifully.
- Fresh basil for garnish: A touch of freshness and color to finish and delight the senses.
How to Make Spinach Ricotta Cannelloni
Step 1: Prep the Pasta Tubes
Start by preheating your oven to 375°F (190°C), which will ensure everything cooks evenly and gets that perfect golden top. Bring a large pot of well-salted water to a rolling boil and cook your cannelloni tubes for about 2 to 3 minutes less than the package instructions. You want them pliable, not fully cooked—they’ll finish in the oven and soak up all that delicious sauce. Drain them gently and set aside, taking care not to tear them.
Step 2: Sauté the Spinach and Garlic
Next, heat olive oil in a large skillet over medium heat. Add the minced garlic and let it sizzle just until fragrant, about a minute. Then toss in the chopped fresh spinach and sauté until it’s wilted and deep green, usually about 3 minutes. This simple step unlocks a ton of fresh flavor, and the spinach will shrink a lot—don’t worry, that’s exactly what you want. Remove from the heat and let it cool off a bit before mixing into your filling.
Step 3: Make the Ricotta Filling
In a big mixing bowl, combine ricotta cheese, half of your shredded mozzarella, all the Parmesan, a large egg, salt, pepper, and that hint of nutmeg. This blend is the creamy heart of Spinach Ricotta Cannelloni. After your spinach mixture has cooled slightly, stir it right in. The filling should be thick, creamy, and speckled with vibrant green bits.
Step 4: Assemble the Cannelloni
Spoon about a cup of marinara sauce into the bottom of your greased 9×13-inch baking dish—it creates a bed for your pasta, preventing sticking and keeping everything moist. Fill each cannelloni tube with your spinach ricotta mixture; you can use a piping bag for ease or a small spoon and a little patience. Arrange the filled tubes in a single snuggly layer in the dish.
Step 5: Top, Bake, and Finish
Pour the remaining marinara sauce over the cannelloni, then scatter the rest of the mozzarella on top for that irresistible cheesy layer. Cover the dish with foil and bake for 25 minutes—this helps the cannelloni cook through and keeps things moist. Remove the foil and bake another 10 to 15 minutes to get everything bubbling and beautifully golden. Let it cool slightly, then sprinkle with fresh basil just before serving for a burst of color and brightness.
How to Serve Spinach Ricotta Cannelloni
Garnishes
A generous shower of fresh basil leaves right before serving not only looks stunning but brings a nice pop of herbal freshness to every bite. If you love a little extra cheese (who doesn’t?), a light dusting of grated Parmesan is a perfect finishing touch. For a touch of color and a hint of zing, a drizzle of good olive oil or a sprinkle of flaky sea salt can really make the presentation pop.
Side Dishes
Spinach Ricotta Cannelloni is incredibly satisfying on its own, but it pairs beautifully with an array of sides. A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese, while roasted vegetables or simple sautéed greens add a wholesome touch. And never underestimate the power of warm, crusty bread to help mop up every drop of that glorious marinara.
Creative Ways to Present
For a family-style meal, bring the bubbling baking dish right to the table and let everyone serve themselves. If you want to go a bit fancier, arrange individual portions on plates and garnish with sprigs of basil and a swirl of sauce. Miniature casseroles or ramekins make for adorable single serves—especially fun for dinner parties and holiday gatherings where everyone wants their own special piece of Spinach Ricotta Cannelloni.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Spinach Ricotta Cannelloni cool completely before transferring to an airtight container. It will keep beautifully in the refrigerator for up to 3 days, making it a fantastic option for easy lunches or quick dinners. The flavors even deepen overnight, so every bite is extra comforting the next day.
Freezing
You can absolutely freeze Spinach Ricotta Cannelloni, either baked or unbaked. To freeze before baking, assemble everything in a freezer-safe dish but don’t bake—just wrap it tightly in layers of plastic wrap and foil. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed. Cooked leftovers can also be frozen; portion them out, wrap well, and freeze for up to a month.
Reheating
To reheat, place the cannelloni in a covered oven-safe dish and bake at 350°F (175°C) until nicely warmed through, about 20 minutes. For individual portions, the microwave works too—just heat in 1-minute bursts until hot. If needed, add a spoonful of extra sauce or a sprinkle of cheese on top before reheating to keep things moist and delicious.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and thoroughly squeeze out any excess water from the frozen spinach before adding it to your filling. This swap makes preparation even easier and still delivers great color and flavor in your Spinach Ricotta Cannelloni.
What if I don’t have cannelloni tubes?
No problem—manicotti shells or even cooked, flat lasagna sheets rolled around the filling work just as well. The most important thing is giving that luscious spinach ricotta mixture a good home!
Is it possible to make Spinach Ricotta Cannelloni gluten-free?
Yes, simply substitute your favorite gluten-free cannelloni, manicotti, or lasagna noodles. There are excellent pasta options out there that will hold up to baking and filling, so everyone can enjoy.
Can I assemble this dish ahead of time?
Definitely! You can stuff and build your Spinach Ricotta Cannelloni up to a day in advance, cover tightly, and refrigerate. Just pop it in the oven when you’re ready to bake—perfect for entertaining or meal prep.
How do I keep cannelloni tubes from tearing when filling them?
The easiest way is to undercook the pasta slightly, drain, and cool them before handling. Use a piping bag or zip-top bag with the corner snipped off to gently squeeze in the filling, or use a small spoon for careful scooping. Take your time and you’ll have gorgeous, full tubes every time!
Final Thoughts
If you’re looking for a showstopping comfort dish that’s way simpler to pull off than it looks, Spinach Ricotta Cannelloni is pure magic. Gather your favorite people, whip up a big dish, and savor every cheesy, saucy bite—it might just become your new go-to tradition!
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Spinach Ricotta Cannelloni Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Spinach Ricotta Cannelloni, a classic Italian dish of tender pasta tubes filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese.
Ingredients
Cannelloni:
- 12 cannelloni pasta tubes
Spinach Ricotta Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Other:
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook cannelloni: Boil cannelloni tubes until slightly undercooked, then drain and set aside.
- Prepare filling: Sauté garlic and spinach, then combine with ricotta, mozzarella, Parmesan, egg, and seasonings.
- Assemble: Fill cannelloni tubes with spinach ricotta mixture and place in baking dish with marinara sauce.
- Bake: Cover with foil and bake, then uncover and bake until bubbly. Garnish with basil before serving.
Notes
- You can use manicotti shells or rolled lasagna sheets if cannelloni is not available.
- Can be assembled ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cannelloni
- Calories: 410
- Sugar: 7g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
