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Spinach and Ricotta Cannelloni

Yields6 ServingsPrep Time35 minsCook Time35 minsTotal Time1 hr 10 mins

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.

Spinach and Ricotta Cannelloni

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
Make the Filling
1

  1. Heat olive oil in a pan. Sauté garlic, then add spinach and cook until wilted. Cool slightly.

  2. Squeeze out moisture and chop finely.

  3. In a bowl, mix ricotta, spinach, Parmesan, egg, nutmeg, lemon zest, salt, and pepper. Set aside.

Make the Tomato Sauce
2

  1. Heat olive oil in a saucepan.

  2. Sauté onion until soft (5–6 minutes), then add garlic and cook 1 minute.

  3. Stir in tomatoes, oregano, salt, pepper, and a pinch of sugar. Simmer uncovered for 15–20 minutes until slightly thickened.

Make the Béchamel
3

  1. In a saucepan, melt butter, stir in flour, and cook 1 minute.

  2. Gradually whisk in warm milk until smooth.

  3. Simmer until thickened (6–8 minutes), stirring often.

  4. Season with nutmeg, salt, white pepper, and stir in Parmesan if using.

Assemble the Cannelloni
4

  1. Preheat oven to 375°F (190°C).

  2. Lightly oil a 9x13 inch baking dish.

  3. Spread a thin layer of tomato sauce on the base.

  4. Fill uncooked cannelloni tubes with the ricotta-spinach mixture using a piping bag or small spoon.

  5. Arrange filled tubes over the sauce.

  6. Pour remaining tomato sauce over the cannelloni, then top with béchamel.

  7. 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
6

  • Garnish with chopped basil or parsley

  • Serve with:

    • Garlic bread

    • Simple green salad with vinaigrette

    • A drizzle of good olive oil on top

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

Nutrition Facts

6 servings

Serving size