Why You’ll Love This Recipe

I love Cannelloni with Spinach and Ricotta because I get a satisfying combination of tender pasta, creamy cheese filling, and bubbling sauce in every bite. Nutmeg, garlic, and Parmesan give the filling plenty of savory flavor, while the tomato sauce and béchamel add both brightness and richness.

I also appreciate how approachable this dish is. I mix the filling in one bowl, pipe it into the pasta with a zip-top bag, and let the oven do the rest, so I get a showstopping dinner with no boiling of the pasta and minimal cleanup.

Another reason I keep this recipe in my rotation is its flexibility. I can make it ahead for guests, swap the filling, and serve it as a vegetarian main course for Sunday dinners, holidays, or cozy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements below.)

For the Filling

1 tablespoon olive oil
2 garlic cloves, minced
10 ounces (280 g) frozen chopped spinach, thawed and squeezed very dry, or 1 pound fresh spinach
2 cups (480 g) whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 large egg
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, optional

For the Tomato Sauce

2 tablespoons olive oil
1/2 small yellow onion, finely diced
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon sugar, only if the tomatoes are acidic
Salt and freshly ground black pepper, to taste
3 to 4 fresh basil leaves, torn

For the Béchamel

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk, warmed
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese

For Assembly

12 to 14 dried cannelloni tubes, or fresh pasta sheets cut into squares
1 1/2 cups shredded low-moisture mozzarella cheese
2 tablespoons freshly grated Parmesan cheese
1 tablespoon butter, for greasing the dish

For Serving

Fresh basil leaves
Extra grated Parmesan
A simple green salad
Crusty bread

Directions

I preheat the oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
For the tomato sauce, I heat the olive oil in a medium saucepan over medium heat. I add the onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds until fragrant. I stir in the tomatoes, oregano, and sugar, if needed, and simmer gently for 15 minutes until slightly thickened. I season with salt and pepper and stir in the basil.
While the sauce simmers, I make the filling. I heat the olive oil in a skillet over medium heat, add the garlic for 30 seconds, then add the spinach and cook for 2 to 3 minutes until any remaining moisture evaporates. I let it cool for 5 minutes. I take care to squeeze the spinach very dry, since extra water makes the filling runny.
In a large bowl, I combine the spinach mixture, ricotta, Parmesan, egg, nutmeg, salt, pepper, and lemon zest, if using. I stir until smooth and well mixed, then taste and adjust the seasoning.
For the béchamel, I melt the butter in a medium saucepan over medium heat. I whisk in the flour and cook for 1 to 2 minutes without browning. I slowly pour in the warm milk, whisking constantly to prevent lumps, and cook for 5 to 7 minutes until the sauce coats the back of a spoon. I remove it from the heat and stir in the nutmeg, salt, and Parmesan.
I spread about 1 1/2 cups of the tomato sauce across the bottom of the baking dish.
I spoon the filling into a large zip-top bag, snip off one corner, and pipe the filling into each cannelloni tube. I take care to fill the tubes fully but gently, so the pasta doesn’t crack. I arrange the filled tubes in a single layer in the dish, snugly side by side.
I pour the béchamel over the center of the tubes and spoon the remaining tomato sauce along the sides and over the ends, so the pasta is fully covered. Any exposed pasta will dry out and stay hard in the oven.
I sprinkle the mozzarella and the 2 tablespoons of Parmesan over the top. I cover the dish tightly with foil and bake for 30 minutes.
I remove the foil and bake for another 15 to 20 minutes until the pasta is tender when pierced with a knife and the top is golden and bubbly.
I let the cannelloni rest for 10 minutes so the sauce thickens, then garnish with fresh basil and extra Parmesan and serve warm.

Servings and Timing

I get approximately 6 servings, with 2 cannelloni per person.

Servings: 6
Prep time: 30 minutes
Cook time: 50 minutes
Rest time: 10 minutes
Total time: About 1 hour 30 minutes

The exact baking time depends on the brand of pasta and my oven, so I check that the pasta is tender and the sauce is bubbling rather than relying only on the clock.

Variations

Spinach, Ricotta, and Mushroom Cannelloni: I add 8 ounces of finely chopped sautéed cremini mushrooms to the filling for an earthier flavor.
Meat and Spinach Cannelloni: I add 1/2 pound of browned ground beef or Italian sausage to the filling for a heartier version.
Crêpe Version: I use savory crêpes instead of pasta tubes, as in the traditional Italian crespelle.
Lemon Ricotta Version: I increase the lemon zest and add a squeeze of lemon juice to the filling for a brighter, fresher flavor.
Pink Sauce Version: I skip the béchamel and stir 1/2 cup of heavy cream into the tomato sauce for a simple rosé sauce.
Gluten-Free Version: I use gluten-free cannelloni or lasagne sheets rolled around the filling, and replace the flour in the béchamel with a 1-to-1 gluten-free flour blend.

Storage/Reheating

I prefer eating Cannelloni soon after baking because the sauce is at its creamiest and the pasta is at its most tender when freshly made.

If I have leftovers, I let the cannelloni cool completely, then cover the dish tightly or transfer portions to airtight containers and refrigerate them promptly. I keep them refrigerated for up to 3 days.

For reheating, I cover a portion with foil and warm it in a 350°F (175°C) oven for 15 to 20 minutes until heated through, adding a spoonful of sauce if it looks dry. I can also reheat an individual portion in the microwave, covered loosely, in short intervals.

I can assemble the cannelloni up to 1 day ahead, cover the dish tightly, and refrigerate it before baking, adding 10 to 15 minutes to the baking time.

I can freeze the baked or unbaked cannelloni, tightly wrapped, for up to 3 months. I thaw it overnight in the refrigerator before baking or reheating.

FAQs

Do I need to boil the cannelloni tubes first?

No. Dried cannelloni tubes cook in the sauce as they bake, as long as they’re fully covered with sauce and the dish is sealed with foil. Boiling them first makes them slippery and harder to fill.

Why is my filling watery?

Spinach holds a lot of moisture. I squeeze thawed spinach in a clean towel until it’s very dry, and I drain the ricotta in a fine-mesh sieve for 15 minutes if it looks wet.

How do I fill the tubes without a mess?

I use a zip-top bag or a piping bag with the tip cut off, which fills the tubes quickly and neatly. I also keep the filling thick, since a firm filling holds its shape better.

Can I use fresh pasta sheets?

Yes. I cut fresh lasagne sheets into 4×5-inch rectangles, spoon filling along one edge, and roll them up. Fresh pasta needs less baking time, so I check the dish a few minutes early.

What can I use instead of ricotta?

I use cottage cheese, blended until smooth, or a mix of mascarpone and Parmesan. For a dairy-free version, I use a blended tofu and cashew filling.

Conclusion

Cannelloni with Spinach and Ricotta is one of my favorite ways to turn simple pasta tubes into a creamy, comforting, and satisfying baked dinner. Tender pasta, a silky spinach and ricotta filling, and bubbling tomato and béchamel sauces come together for a dish that feels special but takes hardly any effort.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Conclusion

Ingredients

Instructions

Notes

Nutrition