Spinach ricotta cannelloni pasta is such a comforting dish that warms your heart. It’s got creamy cheese, savory spinach, and a bit of tanginess that makes each bite feel like a warm hug.
This recipe addresses the challenge of filling cannelloni, offers a lasagna alternative, and provides a simple tomato sauce solution.
I know how tricky it can be to find dishes that everyone can enjoy, especially when you’re cooking for a family with different needs. This recipe takes away the stress of planning a meal that pleases both gluten and non-gluten eaters.
What I love about this spinach ricotta cannelloni is how simple it is to whip up at home. In about an hour and fifteen minutes, you can have a hearty meal that’s cozy enough for a Sunday dinner or a weeknight option when you’re short on time. And the best part? You can make it ahead of time and just pop it in the oven when you’re ready to serve.
Why You Will Love This Recipe
- Comforting Flavor , The creamy ricotta and savory spinach create a satisfying taste that’s like a warm hug on a plate, perfect for any dinner.
- Flexible Options , Whether you stick with classic cannelloni or swap in lasagna sheets, you can customize this dish based on what you have at home.
- Make Ahead Convenience , You can prep the cannelloni in advance, making it easy to enjoy a home-cooked meal even on the busiest days.
- Easy Storage , Leftovers last well in the fridge or freezer, so you can savor the flavors long after the first meal without any fuss.
Ingredient Notes
- Cannelloni pasta tubes: These are the stars of the dish, holding all the yummy filling inside. If you can’t find these, blanched lasagna sheets do a great job too!
- Ricotta cheese: It’s creamy and gives a lovely texture to the filling. Go for a good-quality ricotta; your cannelloni will taste way better!
- Raw fresh spinach: Fresh spinach adds a nice earthy taste and vibrant color. Look for bright and unblemished leaves to get the best flavor!
- Egg: A room temperature egg helps bind everything together, keeping your filling nice and cohesive. If you’re in a pinch, you can use a flax egg for a vegan option.
- Parmesan, grated: This adds a savory kick to the filling. I prefer freshly grated for the best flavor, but pre-grated works too if you’re in a hurry!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the filling seems watery, a good practice is to squeeze out any extra moisture from the cooked spinach before mixing with ricotta.
- When using cannelloni tubes, overfilling can cause splitting; ensure they are filled gently and generously coated in sauce for moisture.
- If your sauce turns out too thick, a splash of water or broth can help achieve the right texture for a smooth pour.
- For easier filling of the cannelloni, a piping bag makes the task much simpler and keeps everything neat and tidy.
- If cannelloni tubes are hard to find, blanched lasagna sheets work as a nice substitute without compromising on taste.
Serving Suggestions
- Enjoy spinach ricotta cannelloni with a side salad and garlic bread. Pair the dish with a light red wine such as Chianti.
- Use leftover cannelloni as a filling for stuffed peppers, or serve it with roasted vegetables. Other recipes could include baked pasta dishes or layered casseroles incorporating the same flavors.
- Add fresh basil and extra parmesan to the dish just before serving. A drizzle of olive oil might also enhance the presentation and aroma.
Storage Guidelines
- To keep your spinach ricotta cannelloni fresh, follow these storage tips:
- Refrigeration: Store the assembled cannelloni in an airtight container at refrigerator temperature for up to 1 day before baking.
- Refrigerated Leftovers: Keep baked cannelloni in an airtight container at refrigerator temperature for up to 3 days after baking.
- Freezing: Wrap baked cannelloni tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Variations
- You can use Manicotti pasta tubes instead of cannelloni for a different shape.
- Add 1 tsp garlic powder or 1 tsp onion powder to the spinach mixture for an extra kick of flavor.
- Either use fresh basil or fresh parsley to garnish your dish for a fresh touch.
- If you’re cooking for a larger group, double the recipe by using 24 cannelloni tubes and 25.6 oz (720g) ricotta cheese.
Did you make this recipe? Scroll down to leave a star rating and review!
Spinach and Ricotta Cannelloni
A delicious baked dish featuring pasta tubes filled with a creamy ricotta and spinach mixture, topped with tomato sauce and melted cheese.
Equipment
- Large Baking Dish
- Piping bag
- Saucepan
- Mixing bowl
Ingredients
- 1 shallot chopped
- 2 garlic cloves minced
- 3 ½ cups passata/pureed tomatoes
- 1 small bunch basil chopped
- ½ tbsp olive oil
- 12.3 oz ricotta cheese
- 8.8 oz raw fresh spinach cooked and squeezed dry
- 1 egg beaten
- 2 tbsp parmesan grated
- 1 pinch nutmeg
- salt to taste
- pepper to taste
- 12 cannelloni pasta tubes
- 4.4 oz mozzarella sliced
- parmesan Extra grating for topping
Instructions
- Start by heating olive oil in a pan over medium heat. Once the oil is shimmering, add in the chopped shallot and minced garlic. Cook for a few minutes until soft and fragrant, being careful not to let them burn, as skipping this step can lead to a bland sauce.
- Pour in the passata and sprinkle in salt and pepper. Let the sauce simmer gently while preparing the filling. Watch for it to thicken and become vibrant. If it bubbles too much, reduce the heat.
- In a mixing bowl, combine the ricotta cheese, cooked and squeezed dry spinach, beaten egg, grated parmesan, nutmeg, and salt and pepper. The mixture should have bright colors and an amazing aroma. Ensure there is no excess moisture in the spinach, as too much liquid will affect the filling.
- Using a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Be sure to leave a little space at both ends to prevent bursting during baking.
- Spread a layer of your prepared sauce on the bottom of the baking dish to prevent the cannelloni from sticking and to keep the dish moist.
- Place the filled cannelloni side by side in the baking dish over the sauce, then pour the remaining sauce over the top to coat them well. Ensure they are covered completely to avoid drying out.
- Sprinkle the sliced mozzarella and extra grated parmesan on top of the cannelloni. The cheese will melt while it bakes, creating a delicious crust. Do not skimp on the cheese for the best flavor.
- Place the dish into the oven and bake until bubbly and golden on top. The aroma will fill your kitchen! Monitor closely to avoid burnt edges.
Notes
Storage Tips: You can prepare and assemble the cannelloni in advance and store in the fridge for up to 24 hours before baking. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Expert Tips: If your filling seems too watery, squeeze out excess moisture from the cooked spinach before combining with ricotta. Overfilling cannelloni tubes can cause them to split; fill gently and coat well in sauce for moisture. If the sauce thickens too much, add a splash of water or broth to adjust consistency. Using a piping bag simplifies the filling process and keeps it tidier. If cannelloni tubes are hard to find, blanched lasagna sheets can be used as an alternative.
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