Spinach and ricotta cannelloni is a classic, reliable family favourite. Tubes of cannelloni pasta are filled with a creamy mixture of spinach and ricotta, baked in a simple tomato and basil sauce, then topped with melting mozzarella and grated parmesan for a comforting, crowd-pleasing dish.
Like other beloved Italian dishes such as lasagne and beef ragu, spinach and ricotta cannelloni is one I return to again and again. It’s comforting, timeless and surprisingly simple to prepare.
In Italy you’ll often find a more traditional version made with fresh lasagna sheets: you dollop the filling on a sheet, roll it up and arrange the rolls in a baking dish. That method is lovely if you make your own pasta.
Alternatively, ready-made cannelloni tubes are widely available in supermarkets and make assembly quick and tidy. They’re easy to fill and help ensure even portions for everyone.
Table of Contents
- Visual walk-through of the recipe
- Recipe Tips
- Cannelloni fillings and variations
- Full Recipe
Visual walk-through of the recipe
Finely chop a shallot and garlic and sauté them in a little olive oil for 1–2 minutes until soft but not browned. Add passata (pureed tomatoes), torn basil leaves, salt and pepper, then simmer for about 5 minutes and set aside.
Tip: A quick sauce of shallot, garlic and basil adds real depth to the cannelloni and takes just a few minutes to make.
Place washed fresh spinach in a large pan and wilt over medium heat. Add a splash of water (about 1 tablespoon) to prevent the spinach from sticking and to help it wilt evenly. Once cooled, squeeze out as much liquid as possible and finely chop the spinach.
Make the filling by combining ricotta, grated parmesan, chopped spinach, one egg, a pinch of nutmeg and salt and pepper in a bowl. Mix until smooth and well combined.
To assemble: spoon a little tomato sauce into the base of a large baking dish. Transfer the filling to a piping bag or a disposable freezer bag with the corner snipped off, and pipe the filling into each cannelloni tube. Arrange the filled tubes evenly in the dish.
Pour the remaining tomato sauce over the cannelloni, scatter torn mozzarella and a generous grating of parmesan on top. Cover with foil and bake at 180°C / 350°F (gas mark 4) for 30 minutes, then remove the foil and bake a further 10 minutes until the cheese is golden and bubbling.
Recipe Tips
- Use a piping bag – it’s not essential but makes filling the tubes much easier and neater.
- No cannelloni tubes? Blanch fresh or store-bought lasagna sheets in boiling salted water for 30–40 seconds, then fill and roll them to make cannelloni.
Cannelloni fillings and variations
- Pesto and provolone (vegetarian)
- Italian beef ragu — swap the tomato sauce for béchamel for a richer finish
- Lentil ragu (vegetarian) — also works well with béchamel instead of tomato sauce
- Tuscan sausage ragu for a heartier option
- Ricotta mixed with grated smoked scamorza — delicious with or without spinach
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Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to make them succeed the first time.
Spinach and Ricotta Cannelloni
By Emily
Ingredients
For the sauce
- 1 shallot
- 2 garlic cloves
- 3 1/2 cups (700g) passata / pureed tomatoes
- 1 small bunch basil
- 1/2 tbsp olive oil
For the filling
- 12.3 oz (350g) ricotta cheese
- 8.8 oz (250g) raw fresh spinach
- 1 egg
- 2 tbsp grated parmesan
- 1 pinch nutmeg
- Salt and pepper
To assemble
- 12 cannelloni pasta tubes
- 4.4 oz (125g) ball of mozzarella
- Extra grated parmesan for topping
Instructions
To make the sauce
- Finely chop the shallot and garlic and sauté in olive oil for 1–2 minutes until soft and translucent but not browned. Add the passata, torn basil leaves, salt and pepper and simmer for about 5 minutes, then set aside.
To make the filling
- Add the washed spinach to a pan and wilt over medium heat with a splash of water (about 1 tbsp). Cool, then squeeze out excess water and finely chop.
- Combine ricotta, grated parmesan, chopped spinach, egg, nutmeg, salt and pepper in a large bowl. Mix until creamy and well combined.
To assemble
- Preheat the oven to 180°C / 350°F / gas mark 4.
- Spread a few spoonfuls of tomato sauce in the bottom of a large baking dish. Transfer the filling to a piping bag or disposable freezer bag and pipe the filling into the cannelloni tubes. Arrange the filled tubes in an even layer in the dish.
- Pour over the remaining tomato sauce, scatter torn mozzarella and extra parmesan. Cover with foil and bake 30 minutes, then remove foil and bake another 10 minutes until cheese is golden and bubbling.
Notes
Leftovers: refrigerate leftovers for up to 3 days; reheat in the oven until piping hot or enjoy cold.
Freezing: freeze up to 3 months; thaw completely before baking.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise stated.
- Canned or jarred tomatoes yield best results from trusted brands.
- Vegetable sizes are medium unless noted.
- Recipes are tested in a fan (convection) oven unless stated otherwise.
Nutrition
Nutrition information is an approximation and should be used as a guide.