Stuffed

Spinach And Ricotta Cannelloni

Name: Spinach And Ricotta Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) fresh spinach leaves; 1 cup (240g) ricotta cheese; 1/2 cup (120g) grated Parmesan cheese; 1 cup (240ml) canned whole tomatoes; 2 tbsp (30ml) olive oil; 2 cloves garlic, minced; 1 tsp (5g) dried basil; 1 tsp (5g) dried oregano; Salt and pepper to taste; 1 cup (120g) grated mozzarella cheese; 1 egg, beaten

By Greta Yarrow · June 19, 2026 · Stuffed

Prep30 min

Cook40 min

Total70 min

Serves6

There's something special about a warm, comforting plate of homemade pasta that brings everyone together. For me, that dish is Spinach And Ricotta Cannelloni, a classic Italian-American recipe that never fails to impress. Growing up, I watched my grandmother carefully craft each component, from the fresh pasta sheets to the rich ricotta filling, and I've carried on that tradition in my own kitchen.

What makes this recipe truly special is the combination of tender pasta, flavorful filling, and a blend of cheeses that melt together in perfect harmony. It's a dish that's both comforting and elegant, perfect for a family dinner or a special occasion.

The key to a great Spinach And Ricotta Cannelloni is in the details: using high-quality ingredients, taking the time to prepare each component with care, and assembling the dish with love. In this recipe, I'll guide you through each step, from making the pasta dough to finishing the dish with a golden, bubbly top.

Whether you're a seasoned cook or just starting out, this recipe is approachable and rewarding. The end result is well worth the effort, and I'm excited to share it with you. So, let's get started and make some unforgettable Spinach And Ricotta Cannelloni!

This recipe is perfect for a chilly evening when you want something hearty and satisfying. The cannelloni are filled with a delicious mixture of spinach, ricotta, and Parmesan cheese, and then topped with a rich tomato sauce and melted mozzarella. It's a classic Italian-American dish that's sure to become a staple in your household.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
The dish is perfect for a family dinner or a special occasion.
The combination of spinach, ricotta, and Parmesan cheese creates a delicious and creamy filling.
The tomato sauce is made with canned tomatoes and a blend of herbs, making it easy to prepare.
The dish can be made ahead of time and refrigerated or frozen for later use.
The recipe is versatile and can be modified to suit your tastes and dietary needs.

Why This Recipe Works

The success of this recipe lies in the balance of flavors and textures. The fresh pasta sheets provide a delicate base, while the spinach and ricotta filling adds creaminess and depth. The tomato sauce, made with canned tomatoes and a blend of herbs, brings a bright, tangy flavor that complements the richness of the cheese.

The key to a great tomato sauce is to cook it slowly, allowing the flavors to meld together and the sauce to thicken. This helps to create a rich, intense flavor that's perfect for coating the cannelloni.

Another important aspect of this recipe is the assembly of the cannelloni. By placing the filled pasta tubes in a baking dish and covering them with the tomato sauce and melted mozzarella, you create a dish that's both visually appealing and delicious.

Finally, the finishing touches – a sprinkle of Parmesan cheese and a drizzle of olive oil – add a salty, savory flavor that brings the whole dish together. With these elements in place, you'll have a truly unforgettable Spinach And Ricotta Cannelloni.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including fresh spinach, ricotta cheese, and Parmesan cheese. You'll also need canned tomatoes, olive oil, and a blend of herbs to make the tomato sauce. Be sure to choose high-quality ingredients, as they will make a big difference in the flavor and texture of the final dish.

When shopping for the ingredients, look for fresh spinach with crisp leaves and no signs of wilting. For the ricotta cheese, choose a high-quality brand that's made with whole milk. And for the Parmesan cheese, opt for a aged variety that's been grated fresh.

1 lb (450g) fresh spinach leavesFresh spinach is essential for this recipe, as it provides a delicate flavor and texture. Look for leaves with no signs of wilting or browning.
1 cup (240g) ricotta cheeseHigh-quality ricotta cheese is necessary for a creamy and smooth filling. Choose a brand that's made with whole milk and has no additives.
1/2 cup (120g) grated Parmesan cheeseAged Parmesan cheese is preferred for this recipe, as it provides a nutty and salty flavor. Be sure to grate it fresh, as pre-grated cheese can be dry and lacking in flavor.
1 cup (240ml) canned whole tomatoesCanned whole tomatoes are a convenient and flavorful option for this recipe. Look for a brand that's low in sodium and has no added sugar.
2 tbsp (30ml) olive oilHigh-quality olive oil is necessary for sautéing the spinach and adding flavor to the dish. Choose a brand that's made from 100% olive oil and has a mild flavor.
2 cloves garlic, mincedFresh garlic is essential for adding depth and flavor to the dish. Be sure to mince it finely, as large pieces can be overpowering.
1 tsp (5g) dried basilDried basil is a convenient and flavorful option for this recipe. Look for a brand that's high in quality and has no additives.
1 tsp (5g) dried oreganoDried oregano is a classic Italian herb that pairs well with tomato sauce and cheese. Choose a brand that's high in quality and has no additives.
Salt and pepper to tasteSalt and pepper are essential for bringing out the flavors in the dish. Be sure to taste and adjust as needed, as the amount of salt and pepper can vary depending on personal preference.
1 cup (120g) grated mozzarella cheeseMozzarella cheese is necessary for melting and adding creaminess to the dish. Choose a brand that's made from whole milk and has a low moisture content.
1 egg, beatenThe beaten egg is used to bind the filling ingredients together and add moisture to the dish. Be sure to beat it well, as a smooth egg mixture is essential for a creamy filling.

Ingredients for Spinach And Ricotta Cannelloni

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeCutting boardColander or strainerInstant-read thermometer9x13 inch baking dish

How to Make Spinach And Ricotta Cannelloni

1
Preheat the oven to 375°F (190°C).
2
Bring a large pot of salted water to a boil and cook the fresh spinach leaves until they're wilted, about 1-2 minutes. Drain the spinach and let it cool.
3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
4
Add the canned whole tomatoes, dried basil, and dried oregano to the skillet. Cook, stirring occasionally, until the sauce has thickened and the flavors have melded together, about 20-25 minutes.
5
In a large bowl, combine the cooled spinach, ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste, then mix well to combine.
6
Cook the fresh pasta sheets in the boiling salted water until they're slightly undercooked, about 2-3 minutes. Drain the pasta and let it cool.
7
Spread a layer of the tomato sauce in the bottom of the 9x13 inch baking dish. Arrange 4 cooked pasta sheets on top of the sauce.
8
Divide the spinach and ricotta filling among the pasta sheets, spooning it down the center of each sheet. Roll the sheets into tight cylinders and place them seam-side down in the baking dish.
9
Pour the remaining tomato sauce over the cannelloni and top with the grated mozzarella cheese.
10
Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue baking until the cheese is melted and bubbly, about 10-15 minutes more.
11
Remove the dish from the oven and let it cool for a few minutes before serving. Serve hot, garnished with additional Parmesan cheese and a sprinkle of parsley if desired.

Expert Tips

Be sure to cook the pasta sheets until they're slightly undercooked, as they will continue to cook in the oven.
Don't overfill the pasta sheets, as this can cause them to burst open during baking.
Use high-quality ingredients, including fresh spinach and real Parmesan cheese, for the best flavor and texture.
Let the dish rest for a few minutes before serving, as this will help the flavors to meld together and the cheese to set.
Consider making the tomato sauce ahead of time and storing it in the fridge or freezer for later use.
To freeze the dish, assemble the cannelloni and top with the tomato sauce and mozzarella cheese. Cover with plastic wrap or aluminum foil and freeze for up to 3 months. Bake frozen at 375°F (190°C) for 35-40 minutes, or until the cheese is melted and bubbly.

Common Mistakes to Avoid

Overcooking the pasta sheets, which can cause them to become mushy and unappetizing.
Not using high-quality ingredients, which can result in a dish that's lacking in flavor and texture.
Overfilling the pasta sheets, which can cause them to burst open during baking.
Not letting the dish rest before serving, which can cause the cheese to be runny and the flavors to be unbalanced.
Not using enough salt and pepper, which can result in a dish that's bland and unappetizing.
Not covering the dish with aluminum foil during baking, which can cause the top to brown too quickly and the cheese to be unevenly melted.

Variations and Substitutions

Add some diced ham or bacon to the spinach and ricotta filling for added flavor and texture.
Use different types of cheese, such as goat cheese or feta, to create a unique and creamy filling.
Add some chopped fresh herbs, such as parsley or basil, to the tomato sauce for added flavor and freshness.
Use gluten-free pasta sheets to make the dish more accessible to those with dietary restrictions.
Add some sautéed mushrooms or bell peppers to the tomato sauce for added flavor and nutrition.
Use a combination of mozzarella and Parmesan cheese for a creamy and salty topping.

What to Serve With Spinach And Ricotta Cannelloni

This dish is perfect for serving with a simple green salad or a side of garlic bread. You can also serve it with a side of sautéed vegetables, such as broccoli or zucchini, for added nutrition and flavor.

Consider pairing the dish with a dry white wine, such as Pinot Grigio or Chardonnay, for a refreshing and complementary beverage. Alternatively, you can serve it with a sparkling water with a squeeze of lemon for a lighter option.

Garlic breadGreen saladSautéed vegetablesSparkling water with lemonDry white wineFresh fruit salad

Make-Ahead, Storage, Freezing and Reheating

This dish can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months. To freeze, assemble the cannelloni and top with the tomato sauce and mozzarella cheese. Cover with plastic wrap or aluminum foil and freeze for up to 3 months. Bake frozen at 375°F (190°C) for 35-40 minutes, or until the cheese is melted and bubbly.

To reheat, bake the dish in the oven at 350°F (180°C) for 20-25 minutes, or until the cheese is melted and bubbly. You can also reheat it in the microwave, but be careful not to overheat, as this can cause the cheese to become runny and the pasta to become mushy.

When storing the dish, be sure to keep it in an airtight container and refrigerate or freeze it promptly. This will help to prevent the growth of bacteria and keep the dish fresh and safe to eat.

It's also important to note that the dish can be made in advance and assembled just before baking. This can be a convenient option for busy weeknights or special occasions, as it allows you to prepare the components ahead of time and then assemble and bake the dish just before serving.

Frequently Asked Questions

What type of pasta sheets should I use for this recipe?

You can use either fresh or dried pasta sheets for this recipe. Fresh pasta sheets are preferred, as they have a more delicate flavor and texture. However, dried pasta sheets can also be used, and they're often more convenient and easier to find.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach instead of fresh. Simply thaw the frozen spinach and squeeze out as much water as possible before using it in the recipe.

What type of cheese is best for this recipe?

The best type of cheese for this recipe is a combination of ricotta, Parmesan, and mozzarella. The ricotta provides a creamy and smooth texture, while the Parmesan adds a salty and nutty flavor. The mozzarella is melted on top of the dish and provides a creamy and bubbly texture.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply assemble the cannelloni and top with the tomato sauce and mozzarella cheese, then cover and refrigerate or freeze until ready to bake.

How do I prevent the pasta sheets from sticking together?

To prevent the pasta sheets from sticking together, be sure to cook them until they're slightly undercooked, then rinse them with cold water to stop the cooking process. You can also add a small amount of oil to the water when cooking the pasta to help prevent sticking.

Can I use a different type of sauce for this recipe?

Yes, you can use a different type of sauce for this recipe. Some options include marinara sauce, alfredo sauce, or pesto sauce. Simply substitute the tomato sauce with your preferred sauce and proceed with the recipe as instructed.

How do I know when the dish is done?

The dish is done when the cheese is melted and bubbly, and the pasta is cooked through. You can check for doneness by inserting a fork or knife into the pasta - if it slides in easily, the dish is done.

Can I serve this dish at a buffet or party?

Yes, this dish is perfect for serving at a buffet or party. Simply assemble the cannelloni and top with the tomato sauce and mozzarella cheese, then bake until the cheese is melted and bubbly. Serve hot, garnished with additional Parmesan cheese and a sprinkle of parsley if desired.

The Full Recipe

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