Baked Ricotta And Spinach Cannelloni

When I made this Baked Ricotta and Spinach Cannelloni, the kitchen smelled warm and comforting.
The creamy ricotta filling mixed with fresh spinach and melted perfectly under a layer of tomato sauce and cheese.
I remember pulling it from the oven, golden and bubbling—it felt like homemade comfort at its best.

This dish is creamy, hearty, and full of Italian flavor.
It’s perfect for cozy dinners, family nights, or when you want something special without much fuss.

Let’s bake it together—you’ll love how rich and satisfying it turns out.

Why You’ll Love This Recipe

• Comfort Food Classic: Rich, cheesy filling wrapped in tender pasta tubes and baked to perfection.
• Crowd-Pleaser: Perfect for feeding a family or entertaining guests with minimal stress.
• Make-Ahead Friendly: Assemble hours or even a day in advance, then bake when ready.
• Nutritious and Delicious: Spinach adds vitamins while ricotta provides protein and calcium.
• Versatile: Serve as a main course with a simple side salad for a complete meal.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: About 1 hour 15 minutes

Servings: This recipe makes 12-14 filled cannelloni tubes, serving 6 people generously. Planning for a larger group? Simply double the recipe and use two baking dishes.

Difficulty: Moderately easy. Filling the pasta tubes requires a little patience, but the process is straightforward and suitable for home cooks of all levels.

Required Kitchen Tools

• Large pot for cooking pasta
• Large skillet or saucepan for tomato sauce
• Mixing bowls (medium and large)
• 9×13 inch baking dish
• Piping bag or zip-top bag (for filling cannelloni)
• Aluminum foil
• Wooden spoon
• Measuring cups and spoons

Ingredients

This Italian-inspired dish combines fresh vegetables, creamy cheeses, and aromatic herbs to create layers of incredible flavor.

The spinach and ricotta filling is light yet satisfying, while the homemade tomato sauce brings everything together with a touch of sweetness and herbs. Here’s everything you’ll need to bring this dish together:

For the Tomato Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium onion, finely diced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar

For the Ricotta and Spinach Filling:

• 2 cups (15 ounces) ricotta cheese
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
• 1 large egg
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste

For Assembly:

• 12-14 cannelloni pasta tubes
• 1 and 1/2 cups shredded mozzarella cheese

Variations for Baked Ricotta and Spinach Cannelloni

• Add Meat: Mix cooked ground beef or Italian sausage into the tomato sauce for a heartier version.
• Extra Vegetables: Include sautéed mushrooms, zucchini, or bell peppers in the filling.
• Use Different Cheeses: Swap parmesan for pecorino romano, or add fontina for extra creaminess.
• Fresh Herbs: Replace dried herbs with fresh basil and oregano for brighter flavor.
• Spice It Up: Add red pepper flakes to the sauce or filling for a little heat.

How to Make Baked Ricotta and Spinach Cannelloni Step-by-Step Instructions

1. Prepare the Tomato Sauce

Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, cooking until softened and fragrant, about 5 minutes. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.

2. Make the Ricotta and Spinach Filling

In a large mixing bowl, combine ricotta cheese, chopped spinach, egg, parmesan cheese, nutmeg, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. The filling should be creamy and easy to pipe.

3. Cook the Cannelloni Pasta

Bring a large pot of salted water to a boil. Cook cannelloni tubes according to package directions until just al dente, usually 8-10 minutes. Drain carefully and rinse with cold water to stop the cooking process. Pat dry with paper towels.

4. Fill the Cannelloni

Transfer the ricotta mixture to a piping bag or large zip-top bag with one corner snipped off. Gently pipe the filling into each cannelloni tube, filling them completely but not overstuffing.

5. Assemble the Dish

Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange the filled cannelloni in a single layer. Pour the remaining sauce over the top, ensuring all pasta is covered. Sprinkle shredded mozzarella cheese evenly over the surface.

6. Bake

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted, bubbly, and lightly golden on top.

7. Rest and Serve

Let the cannelloni rest for 5-10 minutes before serving. This allows the sauce to settle and makes portioning easier.

Serving and Decoration

How to Serve Baked Ricotta and Spinach Cannelloni:

This elegant pasta dish pairs beautifully with simple sides:

• With Salad: Serve alongside a crisp Caesar salad or mixed greens with balsamic vinaigrette.
• With Bread: Offer warm garlic bread or crusty Italian bread for soaking up extra sauce.
• With Vegetables: Pair with roasted asparagus, green beans, or a medley of seasonal vegetables.
• Garnish: Top with fresh basil leaves, extra parmesan, or a drizzle of olive oil before serving.
• Wine Pairing: Enjoy with a glass of Chianti or Pinot Grigio for a complete Italian experience.

Storing Baked Ricotta and Spinach Cannelloni

• Refrigerator: Store leftovers in an airtight container for up to 3-4 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through.
• Freezer: Assemble the dish completely but do not bake. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the covered baking time.
• Make-Ahead: Prepare the dish up to 24 hours in advance, cover, and refrigerate. Bring to room temperature for 30 minutes before baking.

Tips and Tricks for Success

• Prevent Sticking: Rinse cooked pasta tubes with cold water and toss with a small amount of olive oil to prevent them from sticking together.
• Easier Filling: Use a piping bag or zip-top bag to fill the cannelloni quickly and neatly without making a mess.
• Drain Spinach Well: If using frozen spinach, squeeze out all excess moisture to prevent a watery filling.
• Don’t Overcook Pasta: Cook cannelloni just until al dente since they will continue cooking in the oven.
• Sauce Coverage: Make sure all pasta is covered with sauce to prevent dry edges during baking.
• Rest Before Serving: Letting the dish rest after baking helps the layers set and makes serving cleaner portions easier.

Nutrition

Nutritional values are approximate and may vary based on specific ingredients used.

Baked Ricotta and Spinach Cannelloni FAQs