Name: Spinach Ricotta Cannelloni Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 4 garlic cloves, minced; 1 bay leaf, fresh (or dried); 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1/3 cup tomato paste; 800 g / 28 oz canned crushed tomato; 4 cups vegetable or chicken stock/broth, low sodium; 1/3 cup Chardonnay or other dry white wine (or more stock as substitute); 3/4 tsp salt; 1 1/2 tsp sugar; 1/3 tsp black pepper; 2/3 cup basil leaves, roughly torn; 250 g / 8 oz frozen chopped spinach, thawed; 500 g / 1 lb ricotta, full fat; 1/3 cup parmesan, finely shredded; 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss mix); 1 egg; 1 large garlic clove, minced; Grated fresh nutmeg (a sprinkling) or 1/8 tsp nutmeg powder, optional; 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 18 – 22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz); 1/3 cup parmesan, finely shredded; 1 1/4 cups shredded Mozzarella; Extra basil and parmesan for garnish, optional

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Introduction

Spinach Ricotta Cannelloni is a comforting Italian dish that combines tender pasta tubes filled with a creamy spinach and ricotta mixture, all baked under a rich tomato sauce and melted cheese. Perfect for a family dinner or special occasion, this recipe is both satisfying and flavorful.

This image shows two rolled cannelloni pasta tubes placed side by side on a white plate with a white marbled surface underneath. Each tube has a pale yellow pasta layer wrapped around a creamy light green and white filling, visible because one tube is partially cut open. The pasta is covered with a rich, red tomato sauce layer that peeks out from underneath a thick, melted layer of pale yellow cheese, which is slightly browned in some spots. Dark green fresh basil leaves and thin basil strips are sprinkled on top, adding a fresh color contrast. A silver fork holds a small piece of the filled pasta on the bottom left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 bay leaf, fresh (sub dried)
1/2 tsp dried thyme
1/2 tsp dried oregano
1/3 cup tomato paste
800 g / 28 oz canned crushed tomato
4 cups vegetable or chicken stock/broth, low sodium
1/3 cup Chardonnay or other dry white wine (sub more stock)
3/4 tsp salt
1 1/2 tsp sugar
1/3 tsp black pepper
2/3 cup basil leaves, roughly torn (recommended but not critical)
250 g / 8 oz frozen chopped spinach, thawed
500 g / 1 lb ricotta, full fat
1/3 cup parmesan, finely shredded
1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
1 egg
1 large garlic clove, minced
Grated fresh nutmeg, just a sprinkling (or 1/8 tsp nutmeg powder, optional)
3/4 tsp cooking or kosher salt
1/2 tsp black pepper
18 – 22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz)
1/3 cup parmesan, finely shredded (for topping)
1 1/4 cups shredded Mozzarella (for topping)
More basil and parmesan, for garnish (optional)

Instructions

Step 1: Heat olive oil in a small pot over medium-high heat. Add the minced garlic, chopped onion, bay leaf, dried thyme, and oregano. Cook for 3 to 4 minutes until the onion becomes translucent. Stir in the tomato paste and cook for another minute.
Step 2: Pour in the wine, increase heat to high, and let it simmer rapidly until mostly evaporated, about 2 minutes.
Step 3: Add the crushed tomatoes, stock or broth, sugar, salt, and pepper. Stir well, then reduce heat to medium-low and simmer for 20 minutes.
Step 4: Remove the bay leaf, then use a stick blender to puree the sauce until smooth. Simmer for another minute, then remove from heat.
Step 5: Stir in the torn basil leaves and cover the sauce to keep warm until needed.
Step 6: Place the thawed spinach in a colander and press out most of the liquid (no need to dry completely).
Step 7: In a bowl, combine the spinach with ricotta, parmesan, shredded cheese, egg, minced garlic, nutmeg, salt, and pepper. Mix well and adjust seasoning to taste.
Step 8: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced.
Step 9: Choose a baking dish that fits about 20 cannelloni tubes comfortably (around 21 x 26 cm / 8.5 x 10.5 inches works well).
Step 10: Spread 1 cup of the tomato sauce evenly on the base of the baking dish to prevent the cannelloni from sliding.
Step 11: Transfer the filling to a piping bag with a large nozzle, a strong ziplock bag, or use a knife to fill each cannelloni tube carefully.
Step 12: Arrange the filled cannelloni tubes side by side in the baking dish.
Step 13: Pour the remaining sauce evenly over the assembled cannelloni, covering all tubes completely.
Step 14: Cover the dish with foil and bake for 30 minutes.
Step 15: Remove the foil, sprinkle the parmesan and shredded mozzarella over the top, and return to the oven for another 15 minutes, until the cheese is melted and bubbly.
Step 16: Serve hot, garnished with extra parmesan and fresh basil if desired.

Tips & Variations

You can substitute the fresh basil with dried oregano or Italian herbs if fresh basil isn’t available.
For a meatier version, add cooked ground beef or sausage to the filling.
If you prefer, substitute cannelloni tubes with manicotti pasta; adjust the quantity accordingly.
Use full-fat ricotta for a creamier texture; low-fat versions may result in a less rich filling.
Let the sauce simmer uncovered if you like a thicker consistency before assembling.

Storage

Store leftover cannelloni covered in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through, or microwave individual servings. For longer storage, cannelloni can be frozen before baking; assemble in a freezer-safe dish, cover tightly, and bake from frozen, adding extra baking time as needed.

How to Serve

The image shows two rolled cannelloni pasta pieces on a white plate with a white marbled background. Each roll is filled with a creamy, green herb and cheese mixture visible at the cut ends, showing one thin pasta layer wrapped around the filling. The rolls are covered by a thick layer of melted yellowish-white cheese with slight browning, topped with bright red tomato sauce peeking through. Fresh green basil leaves and thinly sliced green herbs are scattered on top, adding color contrast. Sauce pools around the edges of the rolls, with a fork holding a small piece on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. You’ll need about 8 cups of fresh spinach, cooked down and squeezed dry before mixing into the filling to remove excess moisture.

Do I need to pre-cook the cannelloni tubes?

No, the dried cannelloni tubes soften during baking as they absorb moisture from the sauce. Make sure to cover the dish to keep the steam in, which helps cook the pasta evenly.