If you’re in the mood for true Italian comfort food, let me introduce you to Spinach Ricotta Cannelloni—a dish that’s as luscious as it is satisfying. Each cannelloni tube is stuffed with creamy ricotta, tender spinach, and a hint of nutmeg, tucked under a blanket of marinara and bubbling mozzarella. It’s gorgeous on the table and tastes like a hug in every forkful. Whether you’re cooking for family or hosting dinner with friends, Spinach Ricotta Cannelloni is always a crowd-pleaser and sure to win hearts every time it’s served.
Ingredients You’ll Need
Spinach Ricotta Cannelloni may look impressive, but it all comes down to a handful of essential ingredients. Each one adds its own special touch—freshness from the spinach, richness from the cheeses, and depth from aromatic veggies—so don’t skip a thing!
- Olive Oil: Brings a golden richness and helps soften the veggies at the very start.
- Garlic: Adds warmth and a wonderful aromatic note that infuses the whole dish.
- Onion: Sautéed onion lends sweet, savory depth to the filling.
- Fresh Spinach: The hero green—chopped, wilted, and brimming with color and nutrients; frozen spinach works in a pinch if drained well.
- Ricotta Cheese: Creamy, mild, and perfect for binding all the filling ingredients together.
- Grated Parmesan Cheese: Half goes in the filling for sharpness, half on top for that irresistible golden crust.
- Egg: Keeps the filling cohesive and adds lovely richness.
- Ground Nutmeg: Just a pinch brings out the best in the ricotta and spinach—don’t skimp!
- Salt and Black Pepper: Simple seasonings that make everything taste just right.
- Cannelloni Tubes (uncooked): These pasta shells cradle the filling and soak up flavors while baking.
- Marinara Sauce: Tangy and robust, it both cradles and envelops the stuffed pasta.
- Shredded Mozzarella Cheese: Melts beautifully for that gooey, bubbly top layer everyone loves.
How to Make Spinach Ricotta Cannelloni
Step 1: Sauté the Vegetables
Start by preheating your oven to 375°F (190°C), then place a large skillet over medium heat and splash in that olive oil. Toss in your finely chopped onion and let it soften for about 3 to 4 minutes. When it starts to turn translucent, add your minced garlic and let the fragrance bloom for thirty seconds—just long enough to become irresistible.
Step 2: Cook the Spinach
Add the roughly chopped spinach right into the pan. Stir and sauté for a few minutes until it wilts down and everything looks vibrant green. Once it’s done, pull the pan off the heat and let the mixture cool. This quick cooling step ensures that you don’t scramble your egg later in the filling.
Step 3: Mix the Ricotta Filling
In a large mixing bowl, combine the creamy ricotta, half your Parmesan, the egg, ground nutmeg, salt, and plenty of cracked black pepper. Fold in the cooled spinach mixture gently—this is your luscious filling for Spinach Ricotta Cannelloni!
Step 4: Fill the Cannelloni
Transfer the filling to a piping bag or a sturdy zip-top bag with the corner snipped off. Carefully pipe the filling into each uncooked cannelloni tube, making sure each one is full but not bursting. If you don’t have a bag, a small spoon will do the trick—just take your time.
Step 5: Assemble the Dish
Spread one cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish. Lay the filled cannelloni tubes in a single layer over the sauce. Cover them with the remaining marinara, then shower the top with mozzarella and the rest of your Parmesan cheese.
Step 6: Bake to Perfection
Cover the dish tightly with foil to help the cannelloni cook evenly and stay moist. Bake for 30 minutes, then remove the foil and bake for another 10 to 15 minutes, until the cheese on top is golden, molten, and a little bubbly at the edges. Let it rest for 5 minutes after baking so the filling settles and slices beautifully.
How to Serve Spinach Ricotta Cannelloni
Garnishes
Once your Spinach Ricotta Cannelloni emerges from the oven, a scattering of fresh basil or parsley really amps up the fragrance and color. A final dusting of extra Parmesan is always welcome—there’s no such thing as too much cheese here!
Side Dishes
This dish is hearty, so let it shine alongside a simple green salad dressed with balsamic vinaigrette or a warm, garlicky loaf of bread perfect for mopping up extra sauce. For a special meal, serve with roasted vegetables or a bright tomato salad to echo the marinara.
Creative Ways to Present
If you’re entertaining, consider serving Spinach Ricotta Cannelloni straight from individual gratin dishes for a bistro-style vibe. Or, slice each tube in half on the diagonal and stack them artfully on a platter, drizzling extra sauce around for a striking restaurant-worthy finish.
Make Ahead and Storage
Storing Leftovers
You can cover and refrigerate leftover Spinach Ricotta Cannelloni for up to three days. The flavors actually meld and deepen overnight, making it a supreme next-day lunch or dinner. Always let the dish cool completely before storing in an airtight container.
Freezing
This dish freezes beautifully! Simply assemble the cannelloni—uncooked or already baked—wrap tightly in foil or freezer-safe wrap, then freeze for up to two months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
For best texture, reheat portions in the oven, covered with foil at 350°F until hot throughout—about 20 minutes. You can also use the microwave for speed, but oven-reheating preserves the cheesy crust so much better.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw it thoroughly and squeeze out as much moisture as possible—excess water can make the filling runny. About 1 cup of squeezed, thawed frozen spinach is perfect.
Do I need to cook the cannelloni tubes before filling?
No pre-cooking is necessary when making Spinach Ricotta Cannelloni with this recipe. The sauce and covered baking time will soften the uncooked tubes perfectly as the dish bakes.
What’s the best way to fill cannelloni without a piping bag?
A small spoon or butter knife works great—just spoon in the filling gently from both ends. It might take a little more time, but the final result is just as tasty!
Can I make Spinach Ricotta Cannelloni ahead?
Definitely! Assemble the entire dish (unbaked) up to a day in advance, cover, and chill. When you’re ready, bake as directed—just add a few extra minutes to account for the chill.
How do I make this gluten free?
Look for gluten-free cannelloni shells or even use gluten-free lasagna sheets, rolling them up with the filling. All the other ingredients in Spinach Ricotta Cannelloni are naturally gluten free!
Final Thoughts
If you’re craving a homey, show-stopping meal, give Spinach Ricotta Cannelloni a try. With cheesy goodness, savory greens, and a burst of tomato flavor in every bite, it’s the kind of dish everyone will be talking about around the table. Don’t be surprised when it becomes a new favorite in your rotation!
