Spinach and Ricotta Cannelloni Recipe – Italian Special
This spinach ricotta cannelloni recipe is a go-to cheesy pasta bake for a wholesome, meat-free dinner. Pasta tubes are filled with a creamy mixture of spinach and ricotta, nestled into a baking dish, poured with tomato sauce, and topped with melted cheese. Perfect as a vegetarian Italian dinner, it turns rolled pasta into a comforting and satisfying meal everyone will love.
- Prep Time30 min
- Cook Time45 min
- Total Time1 hr 15 min
Spinach and Ricotta Cannelloni Ingredients:
- 250g cannelloni tubes (about 12 tubes)
- 400g spinach, fresh or frozen, chopped
- 500g ricotta cheese
- 1 egg
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg, grated
- Salt and pepper to taste
- 500ml tomato passata or tomato sauce
- 150g mozzarella cheese, grated
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Prepare the Filling:
Blanch fresh spinach briefly in boiling water or thaw and drain frozen spinach.
In a bowl, combine ricotta cheese, spinach, minced garlic, nutmeg, salt, and pepper. Mix thoroughly.
Add an egg to bind the mixture, stirring until evenly combined.
Assemble the Cannelloni:
Preheat your oven to 180°C (350°F).
Fill each cannelloni tube with the spinach and ricotta mixture using a spoon or piping bag.
Arrange the filled cannelloni tubes in a single layer in a baking dish.
Prepare the Sauce and Bake:
Pour tomato passata or sauce evenly over the cannelloni until fully covered.
Sprinkle grated mozzarella cheese over the top.
Cover the baking dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is melted and lightly browned.
Finish and Serve:
Garnish with fresh basil leaves for added flavor and presentation.
Serve hot, optionally sprinkled with grated Parmesan cheese.
Recipe Notes:
Especially for a smoother finish, pre-cook pasta tubes just until pliable—they’ll hold their shape when filled and benefit the bake’s texture.
To enrich the sauce, consider a cream in sauce option—stir in a splash of cream or bechamel for added richness.
Let the dish rest before serving—this helps the casserole set slightly, making the rolls easier to slice and ensuring they stay intact on the plate.
