If you are looking for a comforting Italian dish that feels both homemade and impressive, ricotta and spinach cannelloni is a perfect choice. Tender pasta tubes filled with creamy ricotta cheese and fresh spinach are baked in a rich tomato sauce, then topped with melted cheese until golden and bubbly.
This dish is simple enough for a weeknight dinner but delicious enough to serve when family or guests come over. Every bite combines creamy, cheesy filling with flavorful sauce and soft pasta, making it a meal everyone at the table will enjoy.
Why This Recipe Works
Ricotta and spinach are a classic Italian pairing. The mild, creamy texture of ricotta balances perfectly with the fresh, slightly earthy flavor of spinach. When baked together with tomato sauce and melted cheese, the result is a warm and satisfying dish that feels both hearty and comforting.
Another reason this recipe is so popular is its versatility. It can be prepared ahead of time, frozen for later, or customized with different cheeses or herbs depending on what you have available in your kitchen.
Ingredients
To make this delicious cannelloni, you will need a few simple ingredients:
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Cannelloni pasta tubes
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Ricotta cheese
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Fresh spinach
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Egg
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Garlic
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Parmesan cheese
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Mozzarella cheese
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Tomato pasta sauce
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Olive oil
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Salt and black pepper
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Optional herbs such as basil or oregano
These ingredients come together to create a creamy filling and a rich, flavorful baked pasta dish.
How to Make Ricotta and Spinach Cannelloni
1. Prepare the Spinach
Start by heating a small amount of olive oil in a pan over medium heat. Add minced garlic and cook for about a minute until fragrant. Add the spinach and cook until wilted. Remove from heat and allow it to cool slightly.
Once cooled, chop the spinach and remove any excess moisture.
2. Make the Filling
In a large bowl, combine the ricotta cheese, chopped spinach, egg, grated Parmesan cheese, salt, and black pepper. Mix until everything is well combined and creamy.
This mixture will be the flavorful filling for the cannelloni.
3. Fill the Cannelloni
Using a spoon or piping bag, carefully fill each cannelloni tube with the ricotta and spinach mixture.
Take your time with this step so the pasta is evenly filled.
4. Assemble the Dish
Spread a layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni in a single layer on top of the sauce.
Pour the remaining tomato sauce over the pasta and sprinkle mozzarella cheese and extra Parmesan on top.
5. Bake
Cover the baking dish with foil and bake in a preheated oven at 180°C (350°F) for about 30 minutes. Remove the foil during the last 10 minutes to allow the cheese to become golden and bubbly.
Tips for the Best Cannelloni
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Use fresh spinach when possible for the best flavor and texture.
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Drain the spinach well so the filling does not become watery.
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Add herbs like basil or oregano for extra flavor.
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Prepare ahead of time and refrigerate until ready to bake.
Serving Suggestions
Ricotta and spinach cannelloni pairs beautifully with simple side dishes. A crisp green salad with a light vinaigrette balances the richness of the pasta, while garlic bread or crusty Italian bread makes the meal even more satisfying.
You can also serve it with roasted vegetables or a fresh tomato salad for a complete dinner.
Storage and Reheating
Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at a low temperature until warmed through.
This dish also freezes well. Assemble the cannelloni before baking, cover tightly, and freeze for up to 2 months. When ready to cook, bake directly from frozen, adding extra baking time as needed.
