The Ultimate Creamy Spinach and Ricotta Cannelloni (So Easy!)
Imagine pulling a beautiful, bubbling dish from the oven, with golden-brown cheese blanketing tender pasta tubes that are bursting with a creamy, savory spinach and ricotta filling. That, my friends, is the pure, soul-warming comfort of homemade Spinach and Ricotta Cannelloni. This isn’t just a pasta dish; it’s an event, a taste of a rustic…
Imagine pulling a beautiful, bubbling dish from the oven, with golden-brown cheese blanketing tender pasta tubes that are bursting with a creamy, savory spinach and ricotta filling. That, my friends, is the pure, soul-warming comfort of homemade Spinach and Ricotta Cannelloni. This isn’t just a pasta dish; it’s an event, a taste of a rustic Italian trattoria, and the most impressive yet secretly simple meal you’ll make all month.
I promise you, there is no greater feeling than slicing into that first cannelloni and seeing the beautiful layers of pasta, creamy filling, and rich tomato sauce. Each bite is a perfect harmony of textures and flavors—the soft pasta, the luscious and cheesy filling, and the bright, simple tomato sauce. It’s a true crowd-pleaser that is as perfect for a quiet family dinner as it is for a dinner party.
Get ready to master this classic Italian dish with a foolproof method that will have you feeling like a pasta-making pro.
Why This Will Be Your Favorite Cannelloni Recipe!
You are going to be completely amazed by how easily this stunning, restaurant-quality dish comes together. It’s a keeper for so many good reasons:
- A Genius Shortcut: Using fresh lasagne sheets instead of dry cannelloni tubes is a game-changer! There’s no fussy piping or stuffing—just spoon, roll, and you’re done.
- Incredibly Creamy & Flavorful Filling: The combination of rich ricotta, savory spinach, and salty Parmesan creates a luscious, perfectly balanced filling that is simply divine.
- The Perfect Make-Ahead Meal: You can assemble the entire dish a day in advance and simply pop it in the oven when you’re ready to eat. It’s stress-free entertaining at its finest.
- Feeds a Crowd with Elegance: This is a beautiful, satisfying, and impressive vegetarian main course that’s perfect for serving guests or a hungry family.
- Simple, Wholesome Ingredients: This recipe uses a handful of simple, fresh ingredients to create a truly spectacular and comforting meal.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
| Calories | 536 kcal per serving |
| Course | Main Course |
| Cuisine | Italian-American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Cheesy Bake
This recipe uses classic, fresh ingredients for the most authentic and delicious result.
→ For the Creamy Spinach Ricotta Filling
- 600g ricotta → Low-fat or full-fat both work beautifully. Full-fat will give you the richest result.
- 250g frozen chopped spinach, thawed → The key is to squeeze it very, very dry!
- 2 tbsp each chopped fresh flat-leaf parsley & basil → Fresh herbs are a must for the best, brightest flavor.
- ¼ cup (20g) grated parmesan → For a salty, nutty kick in the filling.
- Sea salt and freshly ground black pepper → To season the filling perfectly.
→ For Assembly
- 4 fresh lasagne sheets → This is our brilliant shortcut! Find them in the refrigerated section of your grocery store.
- 1 ¾ cups tomato passata, divided → This is pure, strained tomatoes. One cup for the base and ¾ cup for the top.
- 1 cup grated low-fat mozzarella & ⅓ cup shredded parmesan cheese → For that beautiful, golden, bubbly cheese crust.
Let’s Make Cannelloni! Your Step-by-Step Guide
Ready to create a stunning, restaurant-worthy pasta dish? The process is so much easier than you think!
Part 1: The Creamy Filling
- Preheat and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 20cm x 28cm (roughly 8×11-inch) ovenproof dish. Pour 1 cup of the tomato passata into the dish and spread it evenly over the base.
- Squeeze the Spinach!: This is the most important step! Place your thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as humanly possible. You want it to be very dry.
- Mix the Filling: In a large bowl, combine the ricotta, the super-dry spinach, chopped parsley, chopped basil, and the ¼ cup of grated parmesan. Season generously with salt and pepper and mix everything together until it’s well combined.
Part 2: Assemble and Bake
- Prep the Lasagne Sheets: Lay out your fresh lasagne sheets. Cut each sheet in half crosswise to create 8 smaller, squarer pieces.
- Fill and Roll: Place about ⅓ cup of the ricotta mixture in a line along the length of each lasagne sheet piece. Gently roll it up to form a neat tube.
- Arrange in Dish: Place each filled cannelloni tube, seam-side down, into the prepared dish on top of the passata. Arrange them snugly side-by-side in a single layer.
- Top and Bake: Spoon the extra ¾ cup of tomato passata evenly over the top of the cannelloni to coat them. Sprinkle generously with the mozzarella and the ⅓ cup of shredded parmesan cheese.
- Bake to Perfection: Bake for 25 minutes, or until the sauce is bubbly and the cheese on top is melted and beautifully golden brown. Let it rest for a few minutes before serving with a fresh green salad.
Spinach and Ricotta Cannelloni
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease an 8×11 inch (20x28cm) ovenproof dish. Pour 1 cup of tomato passata evenly over the base.
- In a large bowl, place the ricotta, thoroughly squeezed-dry spinach, parsley, basil, and 1/4 cup parmesan. Season with salt and pepper and mix to combine.
- Cut each fresh lasagne sheet in half crosswise. Place 1/3 cup of the ricotta mixture along the length of each sheet and roll up to form a tube.
- Lay the 8 tubes side by side in the prepared dish, seam-side down. Spoon the extra 3/4 cup tomato passata over the top to coat.
- Sprinkle with the mozzarella and remaining parmesan cheese. Bake for 25 minutes or until golden and bubbling. Serve with a green salad.
Notes
WiseRecipes’ Top Tips for Perfect Cannelloni
These are the little secrets that ensure this simple dish is a spectacular success every time.
- Squeeze That Spinach! Seriously. I cannot stress this enough. Watery spinach is the #1 enemy of a creamy filling and will make your final dish soggy. Wring it out in a clean tea towel until you can’t get another drop of liquid out.
- Use Fresh Lasagne Sheets. This is the ultimate shortcut. It eliminates the tricky process of trying to stuff dry pasta tubes. If you can’t find them, you can use regular dry lasagne sheets, but you will need to boil them first until they are pliable.
- Don’t Skip the Sauce on the Bottom. Spreading a layer of tomato passata on the bottom of the dish is crucial. It prevents the pasta from sticking and ensures the cannelloni cook in a flavorful sauce from both the top and bottom.
- Season the Filling Generously. Ricotta is a very mild cheese. Don’t be shy with the salt, pepper, and fresh herbs! A well-seasoned filling is the key to a delicious final product. A little pinch of nutmeg also beautifully complements the spinach.
- Let it Rest Before Serving. Just like a lasagna, letting the cannelloni rest for 5-10 minutes after it comes out of the oven allows it to set up. This will make it much easier to serve clean, beautiful portions that hold their shape.
Keep It Fresh! Storing and Making Ahead
This is a fantastic make-ahead meal! Here’s how to do it right.
- Make-Ahead (Unbaked): This is the best method. You can fully assemble the entire dish, then cover it tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready to eat, just bake as directed, adding 10-15 minutes to the cooking time since you’re starting from cold.
- Refrigerator (Baked): Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat leftovers is in a 350°F oven until warmed through and bubbly. You can also reheat individual portions in the microwave.
- Freezing: This dish freezes beautifully! You can freeze the unbaked, assembled casserole tightly wrapped for up to 3 months. Let it thaw in the refrigerator overnight before baking as directed.
FAQs: Your Cannelloni Questions, Answered!
What is tomato passata? Can I use something else?
Tomato passata is simply uncooked, pureed, and strained tomatoes, usually sold in a glass bottle. It has a fresh, bright tomato flavor and a smooth consistency. If you can’t find it, you can substitute with a can of pureed tomatoes or a simple, smooth marinara sauce.
Can I use dry cannelloni tubes instead of fresh lasagne sheets?
You can, but it’s a bit more work. You’ll need to carefully pipe the filling into the uncooked tubes using a piping bag. The baking time will also be longer, closer to 35-40 minutes, and you may need to add a little more sauce to ensure the pasta cooks through properly.
My ricotta filling seems grainy. What went wrong?
A grainy texture in ricotta filling is usually due to the type of ricotta used. For the smoothest, creamiest filling, look for a high-quality, whole-milk ricotta that is thick and not overly watery. Some brands can be grainier than others.
Can I add a meat sauce to this recipe?
Absolutely! For a non-vegetarian version, you can substitute the tomato passata with your favorite bolognese or meat sauce for an even richer and heartier dish.
Final Thoughts: A Taste of Rustic Elegance
There is something so deeply satisfying about a classic, cheesy baked pasta dish. This Spinach and Ricotta Cannelloni is a celebration of simple, beautiful ingredients, transformed into a meal that feels both elegant and incredibly comforting. It’s a foolproof recipe that I hope will become a new favorite in your home for years to come. Buon appetito!
