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Spinach Ricotta Cannelloni is a cozy, satisfying dish that feels indulgent yet delivers wholesome nourishment.
What makes this recipe special is its clever balance—creamy, protein-rich ricotta and fiber-packed spinach are tucked into pasta tubes, then smothered in a vibrant, herb-infused tomato sauce.
Each bite offers luscious texture and robust flavor, without being overly heavy. It’s also freezer-friendly and perfect for batch cooking, making it a fantastic option for weeknight dinners or meal prep.
Nutritionally, this dish boasts a good mix of plant-based protein, healthy fats from cheese, and low saturated fat when using full-fat ricotta thoughtfully.
The high spinach content offers iron, calcium, and antioxidants, while the tomato-based sauce provides a solid dose of vitamin C and lycopene.
Whether you’re feeding a family or looking for a make-ahead crowd-pleaser, this recipe delivers both comfort and convenience without sacrificing nutrition.
Must-Have Tools for Perfect Results
Immersion Blender (Stick Blender)
Essential for blitzing the tomato sauce into a silky, restaurant-quality consistency. An immersion blender keeps things mess-free and saves time. It’s a multitasker—great for soups, dressings, and even smoothies.
Large Rectangular Baking Dish (Approx. 9×13-inch)
Ensures even baking and comfortably fits the cannelloni tubes in a single layer. A high-quality ceramic or glass baking dish distributes heat evenly and is perfect for casseroles, lasagnas, and roasts.
Piping Bag with Large Nozzle
Makes filling the cannelloni fast, neat, and efficient. Skip the mess of spooning—this tool is also fantastic for desserts, deviled eggs, and dough shaping.
Garlic Press
Extracts maximum flavor from garlic with minimal effort. A good garlic press delivers fine, even mince—perfect for flavor-packed sauces like this one.
Box Grater or Microplane
Ideal for grating parmesan and nutmeg fresh for ultimate flavor. Freshly grated cheese melts better and tastes superior to pre-shredded versions.
Spinach and Ricotta Cannelloni
Equipment
- 1 Large Sauté Pan – for making the tomato sauce
- 1 Immersion Blender – for blending the sauce smooth
- 1 Mixing Bowl – for combining the filling ingredients
- 1 Colander – to drain and press spinach
- 1 Garlic Press – for mincing fresh garlic
- 1 Piping Bag or Ziplock Bag – to fill cannelloni tubes
- 1 9×13-inch Baking Dish – to assemble and bake the cannelloni
- 1 Box Grater – to shred cheese and grate nutmeg
- Aluminum Foil – to cover the dish during baking
Ingredients
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 4 garlic cloves minced
- 1 bay leaf fresh or ½ dried
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ⅓ cup tomato paste
- 28 ounces 800 g crushed canned tomatoes
- 4 cups low-sodium vegetable or chicken broth
- ⅓ cup dry white wine like Chardonnay or extra broth
- ¾ teaspoon sea salt
- 1½ teaspoons granulated sugar
- ⅓ teaspoon ground black pepper
- ⅔ cup fresh basil leaves roughly torn (optional but recommended)
For the Filling:
- 8 ounces 250 g frozen chopped spinach, thawed
- 1 pound 500 g full-fat ricotta cheese
- ⅓ cup finely grated parmesan cheese
- 1 cup shredded cheese mozzarella, Colby, or Swiss
- 1 large egg
- 1 garlic clove finely minced
- A pinch of freshly grated nutmeg or ⅛ teaspoon ground nutmeg optional
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
For Assembling:
- 18 –22 dried cannelloni tubes or 14 manicotti tubes
- ⅓ cup grated parmesan cheese
- 1¼ cups shredded mozzarella cheese
- Extra basil leaves and parmesan for garnish optional
Instructions
- Build the Tomato Base: In a medium saucepan, warm the olive oil over medium heat. Add the chopped onion, garlic, bay leaf, thyme, and oregano. Cook gently, stirring occasionally, until the onions soften and become fragrant—about 3 to 4 minutes. Stir in the tomato paste and cook for an additional minute to deepen the flavor.
- Deglaze and Simmer: Pour in the white wine and increase the heat to high. Let it bubble briskly until the liquid reduces and almost disappears—roughly 2 minutes. Add the crushed tomatoes, broth, salt, sugar, and black pepper. Stir everything together and reduce the heat to a low simmer. Cook uncovered for 20 minutes to concentrate the flavors.
- Blend the Sauce: Once simmered, remove the bay leaf and use an immersion blender to blend the sauce until completely smooth (or transfer to a standard blender in batches). Let it simmer for 1 more minute after blending, then stir in the fresh basil. Cover and set aside.
- Prepare the Filling: While the sauce simmers, press the thawed spinach in a colander or clean kitchen towel to remove excess water. In a large mixing bowl, combine the drained spinach, ricotta, parmesan, shredded cheese, egg, garlic, nutmeg (if using), salt, and pepper. Mix well until smooth and uniform. Taste and adjust seasoning if needed.
- Preheat and Prep the Baking Dish: Preheat your oven to 350°F (180°C), or 320°F (160°C) if using a fan-assisted oven. Lightly grease a 9×13-inch (or similar) baking dish and spread 1 cup of the tomato sauce on the bottom to prevent sticking.
- Fill and Arrange the Tubes: Spoon the ricotta mixture into a piping bag or large zip-top bag with the corner snipped off. Pipe the filling into each cannelloni tube until just full. Carefully arrange the filled tubes in the baking dish in a single layer.
- Add Sauce and Bake Covered: Pour the remaining tomato sauce evenly over the cannelloni, ensuring all tubes are completely covered. Cover the dish tightly with foil and bake for 30 minutes.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the top with the remaining mozzarella and parmesan. Return to the oven uncovered for another 15 minutes, or until the cheese is golden and bubbling.
- Serve and Garnish: Let the cannelloni rest for a few minutes before serving. Top with additional basil leaves and freshly grated parmesan if desired.
Notes
- Spinach Options: Frozen chopped spinach is convenient and effective, but you can substitute with 1 pound (500 g) fresh spinach. Sauté it lightly in oil to wilt, then squeeze out excess moisture before using.
- Ricotta Tip: Full-fat ricotta ensures a creamy, moist filling that pipes smoothly. Low-fat versions are often drier and less flavorful.
- Cannelloni vs. Manicotti: Dried cannelloni tubes (not pre-cooked) are preferred for ease and structure. Manicotti tubes also work but may require fewer due to their larger size.
- Lasagna Sheet Alternative: Fresh lasagna sheets can be rolled around the filling for a shortcut. Simply spoon filling onto the sheet, roll tightly, and place seam-side down.
- Make-Ahead & Freezing: For best freezer results, blend the sauce and add ¾ cup water to account for pasta absorption. Assemble the uncooked dish, then freeze. Thaw overnight before baking or bake from frozen, increasing the covered time to 35 minutes and uncovered to 10 minutes.
- Leftovers: Store cooked leftovers in the fridge for up to 3 days or freeze. Reheat in the microwave, covered, to preserve moisture.
Chef’s Secrets for Ultimate Flavor
To elevate this spinach ricotta cannelloni from great to unforgettable, it’s all about layering flavor at each stage.
First, don’t rush the tomato sauce—sautéing the onion and garlic until golden, then cooking the tomato paste for a minute, deepens the base flavor beautifully.
Using a dry white wine to deglaze not only adds complexity but also helps soften the acidity of the tomatoes.
Always blend the sauce for that velvety, restaurant-style finish. When it comes to the filling, full-fat ricotta is essential for a creamy, rich texture. Squeeze the spinach thoroughly to avoid watery results.
Lastly, using a piping bag to fill the cannelloni makes the process quicker and neater, ensuring each tube is evenly filled without splitting.
Bake covered first to gently cook the pasta and filling, then uncover for that perfectly golden, cheesy finish on top.
Serving Suggestions and Side Pairings
This baked pasta dish is comforting and hearty on its own, but it pairs wonderfully with a few fresh, light sides to balance the richness.
A crisp green salad with a lemony vinaigrette provides a refreshing contrast, while steamed or roasted vegetables—such as broccoli, asparagus, or zucchini—complement the flavors without overpowering them.
For bread lovers, serve with warm garlic bread or crusty ciabatta to mop up the extra tomato sauce.
If you’re planning a full Italian-inspired meal, consider starting with a simple antipasto platter of olives, marinated artichokes, and cured meats.
A glass of dry white wine like Pinot Grigio or Sauvignon Blanc also makes a lovely pairing with the creamy filling and herbaceous tomato sauce.
Smart Storage and Reheating Tips
Spinach ricotta cannelloni stores and reheats beautifully, making it a great option for meal prep or batch cooking.
Once cooled, leftovers can be refrigerated in an airtight container for up to 3 days.
To freeze unbaked cannelloni, be sure to blend the sauce and add extra water before assembling.
This prevents the sauce from drying out as the pasta absorbs liquid during freezing.
Cover tightly with foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bake as directed, or bake directly from frozen with a bit of added time.
For reheating, cover the dish and warm gently in the microwave or a low oven until heated through—this preserves the moisture and prevents drying.
Frequently Asked Questions (FAQs)
1. Can I use fresh spinach instead of frozen?
Yes! Simply sauté about 1 pound (500 g) of fresh spinach until wilted, let it cool, and squeeze out any excess liquid. This ensures the filling stays creamy and not watery.
2. Do I need to boil the cannelloni tubes first?
No pre-boiling is necessary if you’re using dried cannelloni or manicotti. The tubes cook perfectly in the oven as they soak in the sauce during baking, saving time and effort.
3. Can I make this dish ahead of time?
Absolutely. You can fully assemble the dish up to 24 hours in advance and keep it refrigerated. If you’re freezing it, add extra water to the sauce and cover well. Thaw before baking or adjust the cooking time if baking from frozen.
4. What’s the best way to fill the tubes without breaking them?
Using a piping bag or a sturdy zip-top bag with the corner snipped off makes filling clean and efficient. Avoid overstuffing and handle the tubes gently to prevent cracks.
5. Can I make this recipe gluten-free?
Yes, just substitute with gluten-free cannelloni or lasagna sheets. Be sure to check that your broth and cheeses are also gluten-free, and bake as directed.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
