Spinach and Ricotta Cannelloni is a cozy, satisfying dish made with tender pasta tubes stuffed with a creamy spinach and ricotta filling, then baked in a rich tomato-basil sauce and topped with melted cheese. I love pulling this out of the oven when I want something hearty, cheesy, and incredibly comforting.

Why You’ll Love This Recipe

I like making this dish because it’s a perfect blend of creamy filling, savory sauce, and bubbling cheese. It’s great for prepping ahead or freezing for later, and it’s a guaranteed crowd-pleaser whether I’m feeding vegetarians or just craving something warm and indulgent. The filling is flavorful, the sauce is simple but bold, and the whole dish bakes up beautifully every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sauce:

• olive oil

• onion

• garlic cloves

• bay leaf (fresh or dried)

• dried thyme

• dried oregano

• tomato paste

• canned crushed tomatoes

• vegetable or chicken stock

• dry white wine (or more stock)

• salt

• sugar

• black pepper

• fresh basil leaves (recommended)

For the filling:

• frozen chopped spinach (thawed and squeezed) or fresh spinach

• full-fat ricotta

• parmesan cheese, finely shredded

• shredded cheese (cheddar, colby, tasty, gruyere, swiss)

• egg

• garlic

• nutmeg (optional)

• salt

• black pepper

For the assembly:

• dried cannelloni tubes or manicotti tubes

• parmesan cheese

• shredded mozzarella

• fresh basil and extra parmesan for garnish (optional)

Directions

1. Make the sauce:
I sauté onion, garlic, bay leaf, thyme, and oregano in olive oil until softened. Then I stir in tomato paste, add white wine, and let it reduce. I follow with crushed tomatoes, stock, sugar, salt, and pepper, then simmer for about 20 minutes. Once done, I remove the bay leaf, blend the sauce smooth, stir in basil, and set it aside.

2. Make the filling:
I press out excess water from the spinach and mix it with ricotta, parmesan, shredded cheese, garlic, egg, nutmeg, salt, and pepper. I always taste the mix and adjust seasoning to get the balance just right.

3. Assemble the dish:
I preheat the oven to 180°C/350°F, spread some sauce in the baking dish, then pipe the filling into the dry cannelloni tubes. I arrange the tubes in the dish, cover with the remaining sauce, and bake covered with foil for 30 minutes. Then I top with cheese and bake uncovered for 15 minutes until bubbling and golden.

Servings And Timing

Servings: 5–6 people
Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour

Variations

• I sometimes use fresh lasagna sheets instead of tubes and roll the filling into them.

• For a gluten-free option, I use gluten-free pasta or sheets.

• Adding finely chopped cooked chicken to the filling gives it a protein boost.

• Doubling the spinach gives a greener, more nutritious filling.

• I occasionally add lemon zest to the filling for a fresh twist.

Storage/Reheating

I often freeze this dish before or after baking.
Uncooked: I assemble the cannelloni with a bit of extra water in the sauce, cover, and freeze. When ready to bake, I either thaw it or bake from frozen—covered for 35 minutes, then uncovered for 10.
Cooked leftovers: I store them in the fridge for up to 3 days or freeze. Reheating works best when I cover it and use the microwave or oven until hot and the cheese is melted again.

FAQs

1. Can I Make This Ahead Of Time?

Yes, I often assemble it earlier in the day or even the day before. I keep it in the fridge and bake when needed.

2. Do I Need To Boil The Cannelloni Tubes First?

No, I use dried tubes and fill them raw. They soften perfectly in the oven as they bake in the sauce.

3. Can I Use Store-Bought Sauce Instead?

Technically I can, but I find homemade sauce makes the dish much more flavorful with very little extra effort.

4. What Can I Use Instead Of Ricotta?

If I’m out of ricotta, I sometimes blend cottage cheese or use a mix of cream cheese and sour cream. The taste changes slightly but still works.

5. Can I Add Meat To This Dish?

Yes, I like adding cooked ground beef, sausage, or shredded chicken to the filling for a heartier version.

Conclusion

Spinach and Ricotta Cannelloni is one of those dishes that feels like a warm hug. I love how easy it is to prepare, how satisfying it tastes, and how flexible it can be. Whether I’m feeding a crowd, planning ahead, or just want something cheesy and comforting, this recipe never disappoints.

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