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Italian Spinach and Ricotta Cannelloni Recipe
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 minutes
Cook Time 45 minutes
Additional Time 10 minutes
Total Time 1 hour 35 minutes
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
 

  1. 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.
  2. 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!
  3. 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.
  4. Preheat your oven — Get it nice and hot at 375°F (190°C) so everything bakes to golden perfection.
  5. 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!
  6. 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.
  7. Top it with cheese — Sprinkle shredded mozzarella and extra Parmesan evenly over the top—this will create that irresistible bubbly, golden crust!
  8. 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.
  9. Let it rest — Remove from oven and rest for 10 minutes—this helps the slices hold together beautifully.
  10. 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!