Elegant Spinach & Cheese Cannelloni
Cannelloni pasta tubes are stuffed with a creamy mixture of spinach, ricotta, and Parmesan, then baked in a light tomato-herb sauce and topped with a touch of mozzarella. This dish is both elegant and cozy, perfect for a dinner party or a special family meal.
⏱ Time
Prep: 25 minutes
Cook: 40 minutes
Total: ~1 hour 5 minutes
Ingredients
Filling
250g (9 oz) fresh spinach (or 1 cup frozen, thawed & drained)
1 tbsp olive oil
2 garlic cloves, minced
1 cup ricotta cheese
½ cup grated Parmesan
1 egg
Pinch of nutmeg (optional, classic Italian touch)
Salt & black pepper, to taste
Pasta & Sauce
12 cannelloni tubes (or use rolled fresh lasagna sheets)
2 cups tomato pasata (or smooth marinara sauce)
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
½ tsp sugar (optional, balances acidity)
Salt & pepper, to taste
Topping
1 cup shredded mozzarella
¼ cup Parmesan
Fresh basil or parsley, for garnish
Instructions
1. Prepare Filling
1. Heat olive oil in a skillet. Add garlic and spinach, sauté until wilted. Cool slightly.
2. Chop spinach finely. Mix with ricotta, Parmesan, egg, nutmeg, salt, and pepper.
2. Make Sauce
1. Heat olive oil in a saucepan. Add onion and garlic, sauté until soft.
2. Stir in pasata, oregano, salt, pepper, and sugar. Simmer 10 minutes.
3. Assemble Cannelloni
1. Preheat oven to 190°C / 375°F.
2. Spoon spinach-cheese filling into a piping bag (or use a small spoon) and fill cannelloni tubes.
3. Spread a thin layer of tomato sauce on the bottom of a baking dish.
4. Arrange filled cannelloni. Top with remaining sauce.
4. Bake & Finish
1. Sprinkle mozzarella and Parmesan on top.
2. Cover with foil and bake 25 minutes.
3. Uncover, bake another 10–15 minutes until golden and bubbling.
4. Garnish with fresh basil or parsley before serving.
Notes & Tips
For a creamier version: add a drizzle of béchamel sauce on top before baking.
To save time: use no-boil cannelloni tubes (but cover tightly with foil so they soften).
Add chopped artichokes or sun-dried tomatoes into the filling for a Mediterranean twist.
❓ frequently asked questions FAQ
Q: Can I make this ahead?
A: Yes — assemble up to 1 day in advance, refrigerate, and bake when ready.
Q: Can I freeze it?
A: Absolutely — freeze unbaked, wrapped tightly, up to 2 months. Bake from frozen at 180°C / 350°F for ~50–60 minutes.
Q: Can I make it lighter?
A: Swap ricotta for cottage cheese and use part-skim mozzarella.
Nutrition information
Calories: ~410
Protein: 22g
Fat: 18g
Carbs: 42g
Fiber: 4g
Sugar: 6g