Spinach and Ricotta Cannelloni
This Spinach Ricotta Cannelloni features tender pasta tubes stuffed with a rich, garlicky ricotta and spinach filling, baked in a herby tomato sauce, and topped with melted mozzarella and parmesan. Freezer-friendly and incredibly satisfying, it’s a perfect go-to for make-ahead dinners or comforting weekend meals.
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 9x13-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 9x13-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.
