Indulge in this classic Italian Spinach and Ricotta Cannelloni, where tender pasta tubes are generously stuffed with a creamy blend of fresh spinach, ricotta, and Parmesan, then baked in a rich tomato basil sauce topped with golden, bubbly mozzarella. A comforting vegetarian pasta dish full of authentic Italian flavors and hearty satisfaction.

Why You’ll Love This recipe

You’ll fall head over heels for this Spinach and Ricotta Cannelloni because it’s the ultimate comfort food that feels elegant yet approachable. The filling is incredibly creamy and flavorful—ricotta brings a light, fluffy texture while spinach adds freshness and nutrients, perfectly balanced with nutty Parmesan and a hint of nutmeg for that authentic Italian depth.

The homemade tomato sauce infuses everything with bright, herby notes from basil and garlic, and the melted mozzarella on top creates that irresistible golden, bubbly crust. It’s vegetarian-friendly, making it ideal for family dinners, special occasions, or when you want to impress without meat. Plus, it’s surprisingly easy to assemble (especially with a piping bag!), and the leftovers taste even better the next day. This dish captures the heart of Italian home cooking—simple ingredients transformed into something truly special and soul-warming.

Shadush Sachiska

Italian Spinach and Ricotta Cannelloni Recipe

Creamy spinach-ricotta stuffed cannelloni baked in tomato sauce with melted cheese—classic Italian comfort at its best.

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Prep Time 40

Cook Time 45

Additional Time 10

Total Time 1 35

Servings: 6 Serves

Course: Italian Pasta Dishes

Calories: 406

Ingredients Method Notes

Ingredients

For the filling:

500 g 1 lb fresh spinach or 400g frozen, thawed and drained
500 g 1 lb full-fat ricotta cheese
100 g 1 cup freshly grated Parmigiano Reggiano
1 large egg
1/4 tsp ground nutmeg
Salt and black pepper to taste

For the tomato sauce:

2 tbsp olive oil
2 garlic cloves minced
800 g 28 oz tomato passata or crushed tomatoes
Handful fresh basil leaves torn
Salt and pepper to taste

For assembly:

20-22 dried cannelloni tubes or fresh lasagna sheets
200 g 2 cups shredded mozzarella cheese
Extra grated Parmesan for topping

Method

Start with the spinach — Wash fresh spinach thoroughly. In a large pan, wilt it over medium heat with a splash of water for 2-3 minutes until soft. Drain well, squeeze out excess water, and chop finely. (If using frozen, thaw and squeeze dry.) Set aside to cool.
Make the dreamy filling — In a large bowl, combine the ricotta, grated Parmesan, chopped spinach, egg, nutmeg, salt, and pepper. Mix until creamy and well combined—taste and adjust seasoning for that perfect balance of flavors!
Prepare the simple tomato sauce — Heat olive oil in a pan, add minced garlic, and sauté for 1 minute until fragrant. Pour in the passata, add torn basil, salt, and pepper. Simmer gently for 10 minutes—stir occasionally for a rich, aromatic sauce.
Preheat your oven — Get it nice and hot at 375°F (190°C) so everything bakes to golden perfection.
Fill those tubes like a pro — Transfer the filling to a piping bag (or zip-top bag with corner cut). Pipe generously into each cannelloni tube—fill them completely for maximum deliciousness!
Assemble the beauty — Spread a layer of tomato sauce in a large baking dish. Arrange the filled cannelloni in a single layer on top, then pour over the remaining sauce to cover everything.
Top it with cheese — Sprinkle shredded mozzarella and extra Parmesan evenly over the top—this will create that irresistible bubbly, golden crust!
Bake to perfection — Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until the cheese is melted and golden.
Let it rest — Remove from oven and rest for 10 minutes—this helps the slices hold together beautifully.
Serve and enjoy — Dish up with extra basil and a side salad. Buon appetito—your family will rave about this cozy Italian masterpiece!

Notes

No pre-boiling needed for dried tubes—the sauce cooks them perfectly. Use fresh basil for the best aroma. This dish reheats wonderfully for leftovers!

Recipe Tips and Tricks

Use full-fat ricotta for the creamiest texture—avoid low-fat versions as they can be watery or grainy.
Squeeze out as much excess water as possible from the spinach (fresh or thawed frozen) to prevent a soggy filling.
Pipe the filling into the cannelloni tubes using a piping bag or a zip-top bag with the corner snipped off—it’s faster and less messy than spooning.
If using dried tubes, no need to pre-boil them; the sauce and baking will cook them perfectly.
Add a pinch of nutmeg to the filling for that classic Italian warmth—it’s subtle but transformative.
For extra flavor, let the tomato sauce simmer longer or add a Parmesan rind.
Cover with foil for the first part of baking to keep the pasta moist, then uncover for the cheese to brown.
Assemble ahead and refrigerate up to 24 hours before baking for easy meal prep.

Ingredients Notes in long form

This recipe relies on high-quality, fresh ingredients to achieve authentic Italian taste. Fresh spinach (or well-drained frozen) provides vibrant color and mild earthiness—avoid overcooking to keep it tender. Full-fat ricotta cheese is key for a rich, creamy filling; opt for high-quality brands to avoid watery or powdery results.

Parmigiano Reggiano (or Grana Padano) adds nutty sharpness and helps bind the mixture—freshly grated is best for better flavor and melt. The egg acts as a binder, creating a cohesive filling that holds together during baking. Cannelloni tubes (dried or fresh pasta sheets rolled up) soak up the sauce beautifully.

For the sauce, use good-quality passata or canned tomatoes with fresh basil and garlic for a simple, bright tomato base. Mozzarella on top melts into gooey perfection—use fresh or shredded for even coverage. A touch of nutmeg elevates the filling, while olive oil and seasonings keep everything balanced.

Variations and Substitutions in long form

This versatile recipe adapts easily to preferences. For a richer version, add a layer of béchamel sauce on top alongside the tomato sauce, a traditional Italian twist for extra creaminess. Swap spinach for Swiss chard or kale for a different green note. Make it meatier by mixing in cooked ground beef or Italian sausage.

For gluten-free, use gluten-free cannelloni tubes or lasagna sheets. If dairy-free, substitute ricotta with cashew or tofu ricotta and use vegan cheese alternatives. Replace mozzarella with provolone or fontina for a sharper melt. For a lighter sauce, use only tomato passata or add roasted vegetables like zucchini or mushrooms to the filling. Fresh herbs like oregano or thyme can replace basil, and a splash of white wine in the sauce adds depth.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil for 20-25 minutes until hot. For freezing, assemble uncooked cannelloni, cover tightly, and freeze for up to 3 months—bake straight from frozen, adding extra time.

Cooked leftovers freeze well too; thaw overnight in the fridge before reheating. Avoid microwaving the whole dish to prevent sogginess—oven reheating preserves the texture best.