Let’s be honest: traditional cannelloni is a pain. Stuffing those dry tubes? No thanks.
This version uses soft lasagna noodles that roll up in seconds. Same creamy, cheesy, satisfying result—half the effort. It’s cozy, vegetarian, and dangerous for leftovers.
Ingredients
Serves 4.
12 lasagna noodles (no-boil or regular, cooked just until pliable)
2 cups (500g) ricotta cheese
2 cups (60g) fresh spinach, chopped (or 1 cup frozen, thawed and squeezed)
1 cup (100g) grated Parmesan, divided
2 cups (200g) shredded mozzarella, divided
1 egg (binds the filling)
2 cloves garlic, minced
2 cups (500ml) tomato sauce (jarred or homemade)
Salt, pepper, nutmeg (just a pinch)
Step-by-Step Instructions
Step 1: Heat Oven & Prep Pan
Preheat oven to 375°F (190°C).
Spread 1 cup of tomato sauce on the bottom of a 9×13-inch baking dish.
Step 2: Make the Filling
In a bowl, mix ricotta, chopped spinach, ½ cup Parmesan, 1 cup mozzarella, egg, garlic, salt, pepper, and a pinch of nutmeg.
Step 3: Roll, Don’t Stuff
Lay a lasagna noodle flat. Spread 2-3 tablespoons of filling along it.
Roll it up gently. Place seam-side down in the baking dish.
Repeat with all noodles.
Step 4: Top and Bake
Pour remaining tomato sauce over the rolls. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil. Bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
Step 5: Rest and Serve
Let it rest 5 minutes (so it doesn’t turn into a lava puddle). Serve hot.
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
Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Add garlic and oregano, cook 1 minute until fragrant.
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
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
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
Preheat your oven to 375°F (190°C).
Transfer the ricotta mixture to a piping bag or a sturdy zip-top bag. Snip off the corner.
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
Spread about 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.
Arrange the filled cannelloni tubes in a single layer over the sauce. They can touch, but don’t overcrowd.
Pour the remaining tomato sauce over the tubes, making sure they’re mostly covered. Use the back of a spoon to spread it gently.
Sprinkle the remaining ½ cup Parmesan over the sauce, followed by the shredded mozzarella.
Step 6: Bake to Golden Perfection
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until the cheese is melted, bubbly, and golden in spots.
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
Sprinkle with fresh basil or parsley. Serve with a simple green salad and crusty bread for sopping up any extra sauce.
Take a bite. Close your eyes. You’re in a little trattoria in Tuscany now.
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.
