{"id":1260,"date":"2026-04-29T18:52:47","date_gmt":"2026-04-29T18:52:47","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/?p=1260"},"modified":"2026-04-29T18:52:47","modified_gmt":"2026-04-29T18:52:47","slug":"spinach-ricotta-cannelloni","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/04\/29\/spinach-ricotta-cannelloni\/","title":{"rendered":"Spinach Ricotta Cannelloni"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

<\/div>\n\n\n\n

This version keeps things classic. The filling is simple\u2014ricotta, 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.<\/p>\n\n\n\n

<\/div>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/div>\n\n\n\n

Serves 4-6.<\/em><\/p>\n\n\n\n

For the Cannelloni:<\/h3>\n\n\n\n
    \n
  • 12-16 cannelloni tubes (about 1 box, depending on brand)<\/li>\n\n\n\n
  • 2 tbsp olive oil<\/li>\n\n\n\n
  • 10 oz (300g) frozen spinach, thawed and squeezed absolutely dry<\/li>\n\n\n\n
  • 2 cloves garlic, minced<\/li>\n\n\n\n
  • 15 oz (425g) whole milk ricotta cheese<\/li>\n\n\n\n
  • 1 cup grated Parmesan cheese, divided<\/li>\n\n\n\n
  • 1 large egg, lightly beaten<\/li>\n\n\n\n
  • \u00bc tsp freshly grated nutmeg<\/li>\n\n\n\n
  • Salt and black pepper, to taste<\/li>\n<\/ul>\n\n\n\n
    <\/div>\n\n\n\n

    For the Tomato Sauce:<\/h3>\n\n\n\n
      \n
    • 2 tbsp olive oil<\/li>\n\n\n\n
    • 1 small onion, finely chopped<\/li>\n\n\n\n
    • 2 cloves garlic, minced<\/li>\n\n\n\n
    • 1 tsp dried oregano<\/li>\n\n\n\n
    • 24 oz (680g) tomato passata or crushed tomatoes<\/li>\n\n\n\n
    • Handful of fresh basil leaves, torn<\/li>\n\n\n\n
    • Salt and pepper, to taste<\/li>\n<\/ul>\n\n\n\n
      <\/div>\n\n\n\n

      For the Topping:<\/h3>\n\n\n\n
        \n
      • 2 cups shredded mozzarella cheese<\/li>\n\n\n\n
      • Fresh basil or parsley, for garnish<\/li>\n<\/ul>\n\n\n\n
        <\/div>\n\n\n\n

        Step-by-Step Instructions<\/h2>\n\n\n\n
        <\/div>\n\n\n\n

        Step 1: Make the Tomato Sauce<\/h3>\n\n\n\n
          \n
        1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.<\/li>\n\n\n\n
        2. Add garlic and oregano, cook 1 minute until fragrant.<\/li>\n\n\n\n
        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.<\/li>\n<\/ol>\n\n\n\n
          <\/div>\n\n\n\n

          Step 2: Prep the Spinach<\/h3>\n\n\n\n
            \n
          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\u2014you want that spinach desert-dry.<\/li>\n<\/ol>\n\n\n\n
            <\/div>\n\n\n\n

            Step 3: Make the Filling<\/h3>\n\n\n\n
              \n
            1. In a large bowl, combine the squeezed spinach, ricotta, \u00bd 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.<\/li>\n<\/ol>\n\n\n\n
              <\/div>\n\n\n\n

              Step 4: Stuff the Tubes<\/h3>\n\n\n\n
                \n
              1. Preheat your oven to 375\u00b0F (190\u00b0C).<\/li>\n\n\n\n
              2. Transfer the ricotta mixture to a piping bag or a sturdy zip-top bag. Snip off the corner.<\/li>\n\n\n\n
              3. Pipe the filling into each cannelloni tube. Don’t overstuff\u2014just fill until it’s full, but not bursting. This is a little tedious, but worth it. Put on some music.<\/li>\n<\/ol>\n\n\n\n
                <\/div>\n\n\n\n

                Step 5: Assemble the Dish<\/h3>\n\n\n\n
                  \n
                1. Spread about 1 cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish.<\/li>\n\n\n\n
                2. Arrange the filled cannelloni tubes in a single layer over the sauce. They can touch, but don’t overcrowd.<\/li>\n\n\n\n
                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.<\/li>\n\n\n\n
                4. Sprinkle the remaining \u00bd cup Parmesan over the sauce, followed by the shredded mozzarella.<\/li>\n<\/ol>\n\n\n\n
                  <\/div>\n\n\n\n

                  Step 6: Bake to Golden Perfection<\/h3>\n\n\n\n
                    \n
                  1. Cover with foil and bake for 20 minutes.<\/li>\n\n\n\n
                  2. Remove foil and bake another 10-15 minutes until the cheese is melted, bubbly, and golden in spots.<\/li>\n\n\n\n
                  3. Let it rest for 10 minutes before serving. This is crucial\u2014the filling sets and you won’t burn your mouth.<\/li>\n<\/ol>\n\n\n\n
                    <\/div>\n\n\n\n

                    Step 7: Garnish and Serve<\/h3>\n\n\n\n
                      \n
                    1. Sprinkle with fresh basil or parsley. Serve with a simple green salad and crusty bread for sopping up any extra sauce.<\/li>\n\n\n\n
                    2. Take a bite. Close your eyes. You’re in a little trattoria in Tuscany now.<\/li>\n<\/ol>\n\n\n\n
                      <\/div>\n\n\n\n

                      Summary<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Prep Time:<\/strong> 30 minutes | Cook Time:<\/strong> 35 minutes | Total Time:<\/strong> 1 hour 5 minutes<\/p>\n\n\n\n

                      Yield:<\/strong> 4-6 servings<\/p>\n\n\n\n

                      Difficulty:<\/strong> Worth the effort<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Storage Notes<\/h2>\n\n\n\n
                      <\/div>\n\n\n\n

                      Leftovers:<\/h3>\n\n\n\n

                      Store in an airtight container in the fridge for up to 4 days. The flavors meld beautifully overnight.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Reheating:<\/h3>\n\n\n\n

                      Cover with foil and reheat in a 350\u00b0F oven for 15-20 minutes until warmed through. Microwave individual portions in 30-second bursts, but oven is better for texture.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Make Ahead:<\/h3>\n\n\n\n

                      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.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Freezer-Friendly:<\/h3>\n\n\n\n

                      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\u00b0F for 50-60 minutes. Remove foil for the last 15 minutes.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n

                      Pro Tip:<\/h3>\n\n\n\n

                      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.<\/p>\n\n\n\n

                      <\/div>\n\n\n\n
                      \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

                      Tender pasta tubes stuffed with a creamy mixture of spinach, ricotta, and Parmesan, baked in a rich tomato sauce until bubbly, then topped with a blanket of melted mozzarella. <\/p>\n","protected":false},"author":1,"featured_media":1781,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[484,552,478,554,551,553],"class_list":["post-1260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-baked-pasta","tag-cannelloni-recipe","tag-italian-comfort-food","tag-spinach-and-ricotta-pasta","tag-spinach-ricotta-cannelloni","tag-stuffed-pasta"],"yoast_head":"\nSpinach Ricotta Cannelloni - The Flavor Index<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/theflavorindex\/2026\/04\/29\/spinach-ricotta-cannelloni\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Spinach Ricotta Cannelloni - 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