Spinach Ricotta Cannelloni

Cannelloni is what happens when pasta decides to get fancy. Little tubes of tender pasta, stuffed to the brim with a creamy, garlicky spinach and ricotta filling, then baked in a cozy tomato sauce until everything is bubbly and golden. It’s the pasta equivalent of a warm hug.

This version keeps things classic. The filling is simple—ricotta, spinach, Parmesan, a little nutmeg to wake it all up. The sauce is a straightforward tomato passata with garlic and basil. And then there’s the cheese on top, because cannelloni without a blanket of melted mozzarella is just sad. It takes a little time to stuff the tubes, but trust me: every single bite is worth it.

Ingredients

Serves 4-6.

For the Cannelloni:

• 12-16 cannelloni tubes (about 1 box, depending on brand)
• 2 tbsp olive oil
• 10 oz (300g) frozen spinach, thawed and squeezed absolutely dry
• 2 cloves garlic, minced
• 15 oz (425g) whole milk ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 1 large egg, lightly beaten
• ¼ tsp freshly grated nutmeg
• Salt and black pepper, to taste

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 24 oz (680g) tomato passata or crushed tomatoes
• Handful of fresh basil leaves, torn
• Salt and pepper, to taste

For the Topping:

• 2 cups shredded mozzarella cheese
• Fresh basil or parsley, for garnish

Step-by-Step Instructions

Step 1: Make the Tomato Sauce

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and oregano, cook 1 minute until fragrant.
3. Pour in tomato passata, season with salt and pepper, and stir in fresh basil. Simmer for 10-15 minutes until slightly thickened. Set aside.

Step 2: Prep the Spinach

1. Thaw frozen spinach completely, then transfer to a clean kitchen towel. Gather the towel and wring it out over the sink. Squeeze like your life depends on it—you want that spinach desert-dry.

Step 3: Make the Filling

1. In a large bowl, combine the squeezed spinach, ricotta, ½ cup of the Parmesan, beaten egg, nutmeg, and a generous pinch of salt and pepper. Mix until everything is well combined. Taste and adjust seasoning.

Step 4: Stuff the Tubes

1. Preheat your oven to 375°F (190°C).
2. Transfer the ricotta mixture to a piping bag or a sturdy zip-top bag. Snip off the corner.
3. Pipe the filling into each cannelloni tube. Don’t overstuff—just fill until it’s full, but not bursting. This is a little tedious, but worth it. Put on some music.

Step 5: Assemble the Dish

1. Spread about 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
2. Arrange the filled cannelloni tubes in a single layer over the sauce. They can touch, but don’t overcrowd.
3. Pour the remaining tomato sauce over the tubes, making sure they’re mostly covered. Use the back of a spoon to spread it gently.
4. Sprinkle the remaining ½ cup Parmesan over the sauce, followed by the shredded mozzarella.

Step 6: Bake to Golden Perfection

1. Cover with foil and bake for 20 minutes.
2. Remove foil and bake another 10-15 minutes until the cheese is melted, bubbly, and golden in spots.
3. Let it rest for 10 minutes before serving. This is crucial—the filling sets and you won’t burn your mouth.

Step 7: Garnish and Serve

1. Sprinkle with fresh basil or parsley. Serve with a simple green salad and crusty bread for sopping up any extra sauce.
2. Take a bite. Close your eyes. You’re in a little trattoria in Tuscany now.

Summary

Prep Time: 30 minutes | Cook Time: 35 minutes | Total Time: 1 hour 5 minutes

Yield: 4-6 servings

Difficulty: Worth the effort

Storage Notes

Leftovers:

Store in an airtight container in the fridge for up to 4 days. The flavors meld beautifully overnight.

Reheating:

Cover with foil and reheat in a 350°F oven for 15-20 minutes until warmed through. Microwave individual portions in 30-second bursts, but oven is better for texture.

Make Ahead:

Assemble the entire dish (without baking) up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the bake time when cooking from cold.

Freezer-Friendly:

Cannelloni freezes beautifully! Assemble completely but don’t bake. Cover tightly with plastic wrap and foil, freeze for up to 3 months. To bake from frozen: remove plastic wrap, cover with foil, and bake at 375°F for 50-60 minutes. Remove foil for the last 15 minutes.

Pro Tip:

Make two. Eat one now, freeze one for the busy week when you need comfort in a hurry. Future you will send thank-you notes.