This post may contain affiliate links. Please read my disclosure.
Spinach and ricotta cannelloni, a classic, foolproof recipe and a family favourite. Cannelloni pasta tubes filled with a creamy spinach and ricotta filling, baked in a super simple and delicious tomato sauce and topped with melting mozzarella cheese.
You cannot go wrong with this recipe…
Like other classic Italian recipes such as lasagne and beef ragu, spinach and ricotta cannelloni is one of those recipes I will always go back to. It’s classic, comforting and surprisingly simple to make!
Since living in Italy I have seen so many cannelloni recipes. A more rustic and traditional way of making them is with fresh lasagna sheets (homemade). Dollop some of your filling, be it spinach and ricotta or ragu and roll it up to create the cannelloni.
The other option is to use pre-made cannelloni pasta tubes. I love using these because they are so easy to fill and ensure each tube is evenly filled, that way everyone gets an even portion. You should be able to buy cannelloni pasta tubes in most supermarkets, they’re pretty common and they save so much time.
Tip: Use a piping bag or cut the corner off of a disposable freezer bag to fill your cannelloni easily.
How To Make Spinach And Ricotta Cannelloni – Step By Step
Finely chop a shallot and garlic and saute in a pan with a little olive oil for 1-2 minutes. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside (photos 1 & 2).
Tip: Making a simple tomato sauce with shallot, garlic and basil will give this spinach and ricotta cannelloni an extra punch of flavour and it’s so worth the extra 5 minute effort.
Add some washed raw, fresh spianch to a large pan and wilt on a medium heat. Tip: Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool and then squeeze out as much water as possible (photos 3&4).
To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined (photos 5&6).
To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish (photos 7-9).
Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.
Tip: Make this in a disposable foil tray and freeze to make meal time throughout the week even easier. Enjoy a home cooked , delicious meal in a matter of minutes!
More Cannelloni Fillings To Try;
- Pesto provolone cannelloni (vegetarian)
- Italian beef ragu (replace the tomato sauce with bechamel sauce)
- Lentil ragu (vegetarian) replace the tomato sauce with bechamel as above.
- Tuscan sausage ragu
- Ricotta mixed with grated smoked scamorza cheese or smoked applewood cheese (this would also be good with spianch)
If you’ve tried this easy cannelloni recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Spinach and Ricotta Cannelloni
Ingredients
For the sauce
- 1 shallot
- 2 garlic cloves
- 3 1/2 cups (700g) passata/pureed tomatoes
- 1 small bunch basil
- 1/2 tbsp olive oil
For the filling
- 12.3 oz (350g) ricotta cheese
- 8.8 oz (250g) raw fresh spinach
- 1 egg
- 2 tbsp parmesan grated
- 1 pinch of nutmeg
- salt and pepper
To assemble
- 12 cannelloni pasta tubes
- 4.4 oz (125g) ball of mozzarella
- Extra grating of parmesan
Instructions
To make the sauce
- Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
To make the filling
- Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
- To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
To assemble
- Pre-heat the oven to 180°C/350F/gas mark 4.
- To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
- Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.
Notes
To Freeze
Make as above in a foil disposable tray, cover and freeze. Thaw completely before baking in the oven.More Cannelloni Fillings To Try;
- Pesto provolone cannelloni (vegetarian)
- Italian beef ragu (replace the tomato sauce with bechamel sauce)
- Lentil ragu (vegetarian) replace the tomato sauce with bechamel as above.
- Tuscan sausage ragu
- Ricotta mixed with grated smoked scamorza cheese or smoked applewood cheese (this would also be good with spinach)
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here
32 Comments
Ricardo D’Andrea
November 20, 2020 at 12:14 amCan I use “ready for the oven” cannelloni tubes??? If so, should I change anything in terms of sauce qty and time???
Inside the rustic kitchen
November 20, 2020 at 9:54 amYes, those will work, no need to change anything!
Rose Darcy
November 12, 2020 at 8:36 pmLove it, very easy to follow receipt thank you, even my daughter loved it and she’s a meaterian
Inside the rustic kitchen
November 13, 2020 at 5:21 pmSo happy you enjoyed it!
Lauren
April 10, 2020 at 12:05 pmYumm! Really tasty and easy to follow. Only thing I’d change next time is I’d cook the pasta for 40 minutes, rather than 30 as it was slightly too al dente for my liking. Overall 5 star! Thank you 🙂
Inside the rustic kitchen
April 11, 2020 at 6:17 pmSo happy you enjoyed the recipe!
Socrates
February 23, 2019 at 1:39 pmThe flavours of this dish are simply amazing. I would give 6 stars if I could. A minor point but something I will try differently in future is to sprinkle grated mozzarella on top rather than torn mozzarella. I found the torn mozzarella did not melt evenly and I had to bake longer to let the cheese melt properly.
Inside the rustic kitchen
February 23, 2019 at 2:35 pmSo happy you enjoyed it and thank you so much for the lovely comment. That’s a great tip, you can definitely get an even coverage with grated mozzarella! Have a great weekend.
Errol Woodburn
November 21, 2018 at 8:31 pmI enjoyed making this but as a very amateur cook the twenty minutes preparation is way off the mark. The list of ingredients doesn’t include an egg so that was a surprise. Anyway, it’s in now so the proof of the pudding as they say…..
Inside the rustic kitchen
November 23, 2018 at 10:41 amHi Errol, oops sorry about the egg I’ve added that into the ingredients list now. I totally understand it may take longer to prep also so I’ve adjusted the timing to 35 minutes which should be more manageable for everyone. Hope you enjoyed it!
Tiffany Alexandria
February 13, 2018 at 6:44 pmThis dish is sooo beautiful and I love how there are other fillings to try. I can have this all week every day!!!
Inside the rustic kitchen
February 14, 2018 at 11:08 amI think I could too, soo yummy. Thanks Tiffany!
Marlee
February 11, 2018 at 1:41 amOk so I’m devising a plan involving me moving to Italy so you can make me food ;P seriously though! I love how simple and delicious this meal is!
Inside the rustic kitchen
February 12, 2018 at 12:41 pmHahaaa that would be fun! Thanks so much Marlee!
Amanda
February 6, 2018 at 9:27 pmThis looks AMAZING Emily! Stunning photography (per usual). This recipe is a must try for me 🙂
Inside the rustic kitchen
February 10, 2018 at 10:12 amAw thank you so much Amanda!
Elaine @ Dishes Delish
February 6, 2018 at 4:59 pmMmmm. I love that you put spinach in the filling! I love cannelloni and love how easy it is to make. Can you believe that I never thought of using a pastry bag to pipe the filling in the pasta tubes? DOH! Great tip! I can’t wait to try your recipe! It looks both delicious and pretty!
Inside the rustic kitchen
February 10, 2018 at 10:13 amThanks so much Elaine, hope you enjoy!
Amanda Wren-Grimwood
February 6, 2018 at 4:47 pmI love cannelloni and now that I know how that ricotta is lower fat, it’s my favourite with pasta. Can’t wait to try your version!
Inside the rustic kitchen
February 10, 2018 at 10:13 amHope you enjoy it 🙂
Laura
February 6, 2018 at 4:11 pmI love cannelloni and even if I make my own pasta I like to use the cannelloni already made. It is so much easier. This is a nice recipe, I never tried with tomato sauce, I usually make them white. I should try next time which might be tomorrow.
Inside the rustic kitchen
February 10, 2018 at 10:14 amThey are so much easier, aren’t they? Thanks Laura!
Jessica Fasano Formicola
February 6, 2018 at 2:30 pmThat golden melty cheese is everything. I want to dive in!
Inside the rustic kitchen
February 6, 2018 at 2:33 pmIt’s all about the cheese lol
Anna
February 6, 2018 at 2:25 pmthis is making me drool so much! Perfect classic, ideal cosy meal for any day of the week!
Inside the rustic kitchen
February 6, 2018 at 2:34 pmDefinitely, thanks Anna!
Pam Greer
February 6, 2018 at 2:14 pmThe step by step instructions are perfect!! This is one of my favorite Italian dishes.!
Inside the rustic kitchen
February 6, 2018 at 2:16 pmThanks so much Pam, it’s sooo good!
Alysas
February 6, 2018 at 2:09 pmI love how bubbly the cheese is in your pics and I love the other stuffing options you give — looking forward to the Tuscan sausage ragu!
Inside the rustic kitchen
February 6, 2018 at 2:17 pmThanks Alysas, that’s such a great filling with bechamel sauce on top, yum!
Kate | Veggie Desserts
February 6, 2018 at 12:54 pmCanneloni is an amazing classic comfort food. Thanks for the step by step pix, you’ve made it look easy!
Inside the rustic kitchen
February 6, 2018 at 1:42 pmThanks Kate, it really is so simple to put together!