Spinach and Ricotta Cannelloni is a beloved Italian baked pasta dish, where tender pasta tubes are filled with a creamy, herby mixture of ricotta cheese and wilted spinach , then blanketed in rich tomato sauce and béchamel , finished with melted cheese. It’s luxurious, cozy, and perfect for family dinners or gatherings.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 35 minsCook Time 35 minsTotal Time 1 hr 10 minsFor the Filling
1 tbsp olive oil
2 cloves garlic, minced
10 oz fresh spinach (or 1 package frozen, thawed and drained)
1 ½ cups ricotta cheese
½ cup grated Parmesan or Pecorino
1 egg
¼ tsp nutmeg (optional)
Salt and pepper, to taste
Zest of ½ lemon (optional, for brightness)
For the Tomato Sauce
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can crushed tomatoes
1 tsp dried oregano or basil
Salt, pepper, and sugar to taste
Optional: splash of red wine or balsamic vinegar
For the Béchamel
2 tbsp butter
2 tbsp flour
2 cups whole milk, warm
Pinch of nutmeg
Salt and white pepper to taste
¼ cup grated Parmesan (optional)
Assembly
12 cannelloni tubes (or use fresh lasagna sheets and roll them)
¾ cup shredded mozzarella or Italian cheese blend
Fresh basil or parsley for garnish
Make the Filling
1
Heat olive oil in a pan. Sauté garlic , then add spinach and cook until wilted. Cool slightly.
Squeeze out moisture and chop finely.
In a bowl, mix ricotta , spinach , Parmesan , egg , nutmeg , lemon zest , salt , and pepper . Set aside.
Make the Tomato Sauce
2
Heat olive oil in a saucepan.
Sauté onion until soft (5–6 minutes), then add garlic and cook 1 minute.
Stir in tomatoes , oregano , salt , pepper , and a pinch of sugar . Simmer uncovered for 15–20 minutes until slightly thickened.
Make the Béchamel
3
In a saucepan, melt butter , stir in flour , and cook 1 minute.
Gradually whisk in warm milk until smooth.
Simmer until thickened (6–8 minutes), stirring often.
Season with nutmeg , salt , white pepper , and stir in Parmesan if using.
Assemble the Cannelloni
4
Preheat oven to 375°F (190°C) .
Lightly oil a 9x13 inch baking dish.
Spread a thin layer of tomato sauce on the base.
Fill uncooked cannelloni tubes with the ricotta-spinach mixture using a piping bag or small spoon.
Arrange filled tubes over the sauce.
Pour remaining tomato sauce over the cannelloni, then top with béchamel .
Sprinkle with mozzarella .
Bake
5
Cover with foil and bake for 30 minutes .
Remove foil and bake 10–15 more minutes , until bubbling and golden.
Let rest 5–10 minutes before serving.
To Serve
Variations
7
Add sautéed mushrooms or zucchini to the filling
Use goat cheese for added tang
Make it spicy with a pinch of red pepper flakes in the sauce
Pairing Suggestions
8
White wine: Vermentino, Pinot Grigio, or Chardonnay
Red wine: Chianti, Dolcetto, or light Barbera
Non-alcoholic: Sparkling lemon water or herbal iced tea
Ingredients For the Filling
1 tbsp olive oil
2 cloves garlic, minced
10 oz fresh spinach (or 1 package frozen, thawed and drained)
1 ½ cups ricotta cheese
½ cup grated Parmesan or Pecorino
1 egg
¼ tsp nutmeg (optional)
Salt and pepper, to taste
Zest of ½ lemon (optional, for brightness)
For the Tomato Sauce
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 can crushed tomatoes
1 tsp dried oregano or basil
Salt, pepper, and sugar to taste
Optional: splash of red wine or balsamic vinegar
For the Béchamel
2 tbsp butter
2 tbsp flour
2 cups whole milk, warm
Pinch of nutmeg
Salt and white pepper to taste
¼ cup grated Parmesan (optional)
Assembly
12 cannelloni tubes (or use fresh lasagna sheets and roll them)
¾ cup shredded mozzarella or Italian cheese blend
Fresh basil or parsley for garnish
Directions Make the Filling
1
Heat olive oil in a pan. Sauté garlic , then add spinach and cook until wilted. Cool slightly.
Squeeze out moisture and chop finely.
In a bowl, mix ricotta , spinach , Parmesan , egg , nutmeg , lemon zest , salt , and pepper . Set aside.
Make the Tomato Sauce
2
Heat olive oil in a saucepan.
Sauté onion until soft (5–6 minutes), then add garlic and cook 1 minute.
Stir in tomatoes , oregano , salt , pepper , and a pinch of sugar . Simmer uncovered for 15–20 minutes until slightly thickened.
Make the Béchamel
3
In a saucepan, melt butter , stir in flour , and cook 1 minute.
Gradually whisk in warm milk until smooth.
Simmer until thickened (6–8 minutes), stirring often.
Season with nutmeg , salt , white pepper , and stir in Parmesan if using.
Assemble the Cannelloni
4
Preheat oven to 375°F (190°C) .
Lightly oil a 9x13 inch baking dish.
Spread a thin layer of tomato sauce on the base.
Fill uncooked cannelloni tubes with the ricotta-spinach mixture using a piping bag or small spoon.
Arrange filled tubes over the sauce.
Pour remaining tomato sauce over the cannelloni, then top with béchamel .
Sprinkle with mozzarella .
Bake
5
Cover with foil and bake for 30 minutes .
Remove foil and bake 10–15 more minutes , until bubbling and golden.
Let rest 5–10 minutes before serving.
To Serve
Variations
7
Add sautéed mushrooms or zucchini to the filling
Use goat cheese for added tang
Make it spicy with a pinch of red pepper flakes in the sauce
Pairing Suggestions
8
White wine: Vermentino, Pinot Grigio, or Chardonnay
Red wine: Chianti, Dolcetto, or light Barbera
Non-alcoholic: Sparkling lemon water or herbal iced tea
Spinach and Ricotta Cannelloni
