Spinach and Ricotta Cannelloni is the epitome of Italian comfort cooking, featuring tender pasta tubes stuffed with a creamy, herb-infused filling and baked in rich tomato sauce until golden and bubbling. This beloved dish combines the earthy flavors of fresh spinach with smooth ricotta cheese, creating a filling that’s both satisfying and elegant. What makes this recipe special is the balance between the creamy interior and the tangy tomato sauce that surrounds each pasta tube, all topped with melted cheese that forms a beautiful golden crust. This recipe serves 6-8 people generously, making it perfect for family gatherings or meal prep, as it actually tastes even better the next day.
Gathering Your Ingredients
For the pasta and filling, you’ll need:
- 12-14 cannelloni tubes (or large pasta shells)
- 2 pounds fresh spinach (or 16 ounces frozen, thawed)
- 2 cups whole milk ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 large egg
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the tomato sauce:
- 2 cans (28 ounces each) crushed tomatoes
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Preparing the Perfect Spinach Filling
Start by preparing your spinach filling, which is the heart of this dish. If using fresh spinach, wash it thoroughly and remove any tough stems. Heat olive oil in a large pan over medium heat and add the fresh spinach in batches, cooking until wilted, about 2-3 minutes per batch. If using frozen spinach, make sure it’s completely thawed and squeeze out as much water as possible using your hands or a clean kitchen towel.
Once the spinach is cooked and cooled slightly, chop it roughly and place it in a large mixing bowl. Add the ricotta cheese, half a cup of Parmesan cheese, the egg, minced garlic, nutmeg, salt, and pepper. Mix everything together until well combined. The mixture should be creamy but not too wet. Taste and adjust seasoning as needed. The nutmeg adds a traditional Italian touch that really makes the flavors sing.
Creating the Tomato Sauce
A good tomato sauce is essential for cannelloni success. Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes along with the oregano and basil. Season with salt and pepper, then bring the sauce to a gentle simmer. Let it cook for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should coat the back of a spoon but still be pourable. Taste and adjust seasoning as needed.
Preparing the Pasta
Cook the cannelloni tubes according to package directions until they’re just shy of al dente – they’ll finish cooking in the oven. This usually means cooking them for about 2 minutes less than the package suggests. Drain carefully and rinse with cool water to stop the cooking process and make them easier to handle.
If you can’t find cannelloni tubes, you can use large pasta shells or even lasagna sheets. For lasagna sheets, cook them until tender, then place about 3 tablespoons of filling along one edge and roll them up carefully.
Assembling Your Cannelloni
Preheat your oven to 375 degrees Fahrenheit. Spread about one cup of the tomato sauce across the bottom of a 13×9 inch baking dish. This prevents the pasta from sticking and adds flavor to the bottom layer.
Using a small spoon or piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Don’t overstuff them, as the filling will expand slightly during baking. Place the filled tubes seam-side down in the prepared baking dish, arranging them in a single layer.
Pour the remaining tomato sauce evenly over the cannelloni, making sure each tube is well covered. Sprinkle the mozzarella cheese and remaining Parmesan cheese over the top, creating an even layer that will become golden and bubbly.
Baking to Golden Perfection
Cover the dish tightly with aluminum foil and bake for 25 minutes. This allows the pasta to finish cooking and the flavors to meld together. Remove the foil and continue baking for another 15-20 minutes until the cheese is golden brown and the sauce is bubbling around the edges.
Let the cannelloni rest for 10 minutes before serving. This resting time allows the filling to set slightly and makes it much easier to serve neat portions. The cheese should be melted and lightly golden, and a knife inserted into the center should come out hot.
Serving Your Masterpiece
This recipe serves 6-8 people generously, with each person getting 2-3 cannelloni tubes depending on appetite. Use a large spoon or spatula to carefully lift each portion, making sure to include plenty of the delicious tomato sauce and melted cheese.
Garnish with fresh basil leaves or a sprinkle of extra Parmesan cheese if desired. A simple green salad and some crusty Italian bread make perfect accompaniments to this rich, satisfying dish.
Make-Ahead Tips
This cannelloni can be assembled completely up to 24 hours in advance. Just cover tightly and refrigerate until ready to bake. You may need to add an extra 10-15 minutes to the cooking time if baking straight from the refrigerator. The dish also freezes beautifully for up to 3 months – just thaw overnight in the refrigerator before baking.
Leftover cannelloni keeps in the refrigerator for up to 4 days and reheats wonderfully in the oven or microwave. The flavors actually develop and improve over time, making this an excellent choice for meal planning or entertaining.
