Spinach & Ricotta Stuffed Cannelloni
This Spinach and Ricotta Stuffed Cannelloni is a comforting Italian-style pasta bake featuring tender cannelloni tubes filled with a creamy spinach–ricotta mixture, baked in rich tomato sauce and topped with melted cheese. It’s vegetarian, non-spicy, and perfect for family dinners or special occasions.
⏱️ Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
🧺 Ingredients
Cannelloni & Filling
12–14 cannelloni tubes
2 cups fresh spinach (or frozen, thawed & squeezed dry)
1½ cups ricotta cheese
½ cup grated mozzarella
¼ cup grated parmesan
1 egg
1 tsp garlic powder
Salt & black pepper, to taste
Tomato Sauce
2 cups tomato passata or crushed tomatoes
1 tbsp olive oil
1 small onion, finely chopped
1 tsp dried oregano or basil
Salt, to taste
Topping
½ cup mozzarella cheese
Extra parmesan (optional)
👩🍳 Instructions
1️⃣ Prepare the Sauce
1. Heat olive oil in a pan over medium heat.
2. Sauté onion until soft.
3. Add tomato passata, oregano, and salt.
4. Simmer for 10 minutes, then remove from heat.
2️⃣ Make the Filling
1. Chop spinach finely.
2. In a bowl, mix spinach, ricotta, mozzarella, parmesan, egg, garlic powder, salt, and pepper until smooth.
3️⃣ Fill the Cannelloni
1. Spoon the filling into a piping bag or plastic bag (cut the corner).
2. Carefully fill each cannelloni tube.
4️⃣ Assemble
1. Preheat oven to 180°C (350°F).
2. Spread half the tomato sauce in a baking dish.
3. Arrange filled cannelloni in one layer.
4. Cover with remaining sauce.
5. Sprinkle mozzarella and parmesan on top.
5️⃣ Bake
1. Cover with foil and bake for 30 minutes.
2. Remove foil and bake 10 minutes more until golden and bubbly.
3. Rest for 5 minutes before serving.
💡 Tips & Variations
Extra creamy: Add 2 tbsp cream or milk to the filling.
No egg: Skip egg and add extra ricotta for a softer filling.
Make ahead: Assemble a day earlier and refrigerate.
Freezer-friendly: Freeze unbaked for up to 1 month.
Healthier: Use low-fat ricotta and whole-wheat cannelloni.
❓ Frequently Asked Questions
Q1: Can I use frozen spinach?
Yes, just thaw completely and squeeze out all excess water.
Q2: Do I need to boil cannelloni first?
No. The sauce cooks the pasta while baking.
Q3: Can I make it without cheese on top?
Yes, but cheese adds flavor and helps prevent drying.
Q4: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
🥗 Nutritional Information
Calories: 430–460 kcal
Protein: 20–22 g
Carbohydrates: 45–48 g
Fat: 18–20 g
Fiber: 4–6 g
Calcium: High (from ricotta & cheese)