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    Home » Recipes » Pasta

    Easy Spinach & Ricotta Cannelloni Recipe

    Published: Feb 7, 2023 · Modified: Feb 24, 2023 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 7 Comments

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    Are you in the mood for a comforting and delicious Italian dish that's easy to make at home? Look no further than this easy spinach and ricotta cannelloni recipe!

    This hearty meat-free pasta is made by stuffing pasta tubes with a creamy mixture of spinach, ricotta cheese, Parmesan, nutmeg, and basil, then baking it in a flavourful tomato sauce.

    Spinach and ricotta cannelloni in a white baking dish,

    Spinach ricotta cannelloni is a classic Italian dish that has been enjoyed for generations, and my recipe is super simple to make at home.

    It's comforting and cosy and best of all, it can be made ahead of time and stored in the fridge until you're ready to bake it!

    👩‍🍳 Love baked pasta? Try my easy tuna pasta bake next!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • A brief history
    • 🛒 Ingredient notes
    • 🔪 Instructions
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More easy pasta recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    • Easy baked pasta recipe.
    • Perfect for Meat Free Monday.
    • Hearty and filling.
    • Great for batch cooking and freezing.

    A brief history

    Spinach and ricotta cannelloni originated in Italy as a classic pasta dish using frugal, easy to get hold of ingredients. Cannelloni, which means "large reeds" in Italian, is a type of pasta that is typically filled with a variety of ingredients, including meat, cheese, or vegetables.

    The combination of spinach and ricotta cheese is a traditional filling that is used in many Italian dishes, including lasagne and cannelloni. The combination of creamy ricotta and fresh spinach creates a delicious filling that, with a few added ingredients is incredibly tasty.

    In Italy, spinach and ricotta cannelloni is a popular dish that is often served as a main course or as a side dish as part of a larger meal. It's also popular in other countries, including the United Kingdon and United States, where it has been adapted and modified to suit local tastes.

    🛒 Ingredient notes

    Spinach and ricotta cannelloni ingredients.

    For the spinach and ricotta cannelloni you will need;

    Cannelloni Tubes - 12 dried cannelloni tubes.

    Spinach - 250g of fresh baby spinach.

    Cheese - a mixture of ricotta cheese and grated Parmesan.

    Basil - finely chopped, or substitute for dried basil.

    Nutmeg - for extra flavour.

    Tomato sauce ingredients.

    For the tomato sauce you will need;

    Oil - a mild olive oil for frying the onion and garlic.

    Onion - one brown onion, finely chopped.

    Garlic - 4 garlic cloves, peeled and finely chopped.

    Passata - 500ml of passata or swap for a tin of chopped tomatoes.

    Sun-Dried Tomatoes - finely chopped to add flavour to the sauce.

    Seasoning - salt, pepper and a pinch of sugar if needed.

    Ingredients for the cheese sauce.

    For the easy cheese sauce you will need;

    Butter - unsalted is best.

    Flour - plain (all-purpose) flour.

    Milk - semi-skimmed or whole milk.

    Cheese - grated extra mature cheddar.

    Parmesan - for the topping.

    🔪 Instructions

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Preheat your oven to 200C (180fan/ Gas 6/ 400F).

    Two: To make the spinach and ricotta filling, first place the spinach leaves in a colander and set it over the sink. Pour over boiling water to wilt the spinach. Once cooled squeeze out the excess water with your hands and chop finely on a chopping board.

    Three: Put the ricotta, Parmesan, nutmeg, chopped basil and wilted spinach leaves into a large mixing bowl and mix to combine. Place it in the fridge whilst you prepare the other components of the dish.

    Four: To make the tomato sauce, heat the olive oil in a pan and gently cook the onion and garlic for 5-6 minutes until soft. Pour in the passata, chopped sun-dried tomatoes, salt, pepper, and a pinch of sugar. Simmer for 10 minutes.

    Five: To make the cheese sauce, place the butter in a pan on the hob and melt it over a medium heat, add the flour and stir for 1 minute. Gradually add the milk and continue to stir until the sauce has thickened (you might find using a whisk easier, which will help to prevent lumps from forming).

    Six: Take the white sauce off the heat and mix in the grated cheese.

    Step by step photo instruction collage for making spinach and ricotta cannelloni.

    Seven: Fill the pasta tubes with the spinach and ricotta mixture using a teaspoon or a piping bag. Be careful not to overfill the tubes, as the filling may expand and burst during cooking.

    Eight: Spoon the tomato sauce into the bottom of a 2-litre baking dish.

    Nine: Place the filled pasta tubes in a single layer on top of the tomato sauce.

    Ten: Top with the cheese sauce, sprinkle with Parmesan and bake in the oven for 35-40 minutes until golden and bubbling.

    Assembling the spinach and ricotta cannelloni in a baking dish.

    💭 Expert tips

    • Squeeze out any excess liquid from the cooked spinach, as this will help to prevent the filling from becoming too watery.
    • If you don't have time to make your own tomato sauce, use a good quality store-bought tomato pasta sauce and add a tablespoon of tomato puree for extra flavour. You could also use a store-bought fresh cheese sauce too.
    • Use a teaspoon to gently push the spinach ricotta mixture into the cannelloni tubes. It's a bit fiddly but it won't take long. Alternatively, you could use a piping bag to pipe the mixture into the tubes.
    • If you can't find dried cannelloni, use fresh lasagne sheets instead. Spoon the ricotta mixture and one end of the sheet and roll it up.

    🍴 Serving suggestions

    Spinach and ricotta cannelloni is a versatile dish that can be served either as a main course or as a side dish. It pairs well with a simple green salad (like this rocket salad with Parmesan), air fried green beans, or garlic bread and a glass of wine. To make this dish even more special, try garnishing it with fresh basil leaves or freshly chopped parsley and a drizzle of extra-virgin olive oil.

    A plate of spinach and ricotta cannelloni.

    📖 Variations

    • Swap the fresh spinach for frozen spinach, but it is best to defrost it and squeeze out any excess liquid before using it in the filling.
    • For a healthier version of the dish, you can use low-fat ricotta cheese, or a mixture of ricotta and cottage cheese.
    • Sprinkle with red pepper flakes before serving.
    • Add different herbs to the filling. Instead of fresh basil, try oregano, or thyme. You can also use dried herbs if fresh ones aren't available.
    • For a crispy topping, sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the dish before baking.

    🥡 Storage

    Make-Ahead: The cannelloni can be assembled up to 2 days ahead of time and stored in the fridge until you're ready to bake it in the oven.

    Store: Let it cool completely, then cover it with foil or cling film (plastic wrap) and place it in the fridge. Individual portions can be put in an airtight container. It will keep for up to 3 days.

    Reheat: Remove the foil, and microwave until hot and bubbly. It can also be reheated in a hot oven (covered with foil).

    Freeze: Let it cool completely, then wrap it tightly in cling film (plastic wrap) and place it in the freezer. It will keep for up to 3 months.

    Note: It is best to freeze the cannelloni uncooked. To cook frozen cannelloni, place it in a preheated oven at 200C (400F) for 40-45 minutes, or until the sauce is hot and bubbling.

    Spinach and ricotta cannelloni in a white baking dish.

    ❓ Frequently asked questions

    Can I use fresh pasta instead of dried pasta for cannelloni?

    Yes, you can use fresh pasta instead of dried pasta for cannelloni. Fresh pasta will cook faster and may be easier to handle when filling with the spinach and ricotta mixture. However, the texture may be softer and less firm than dried pasta.

    Can I use a different cheese instead of ricotta and Parmesan?

    Yes, you can use different cheeses instead of ricotta and Parmesan. For example, you can use mozzarella, cheddar or gruyere. Just make sure to choose a cheese that will melt well and provide the creamy texture you are looking for.

    How many servings does this dish make?

    This recipe makes 4 large servings.

    Can I add other ingredients to the spinach and ricotta filling?

    Yes, you can add other ingredients to the spinach and ricotta filling. For example, you can add cooked mushrooms or courgettes, sun-dried tomatoes, or leftover bolognese. Just make sure not to overfill the pasta tubes, as the filling may expand during cooking.

    What is the easiest way to fill cannelloni tubes?

    The easiest way to fill cannelloni tubes is to use a piping bag or a large zip-top bag with the corner snipped off.

    Do I need to cook the cannelloni tubes before stuffing and baking?

    It does not need to be cooked before filling, it softens and cooks when baked in the oven.

    How many cannelloni per person?

    A typical serving size is 2-3 cannelloni per person depending on whether you are serving it as a main dish or side dish.

    😋 More easy pasta recipes

    • Boursin Pasta
    • Creamy Sweet Potato Pasta
    • Cheesy Pasta Bake
    • Baked Feta Pasta
    A serving of spinach and ricotta cannelloni on a plate.

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    Recipe

    Spinach and ricotta cannelloni in a baking dish.
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    5 from 7 votes

    Easy Spinach & Ricotta Cannelloni Recipe

    This filling and hearty spinach and ricotta cannelloni is made by stuffing pasta tubes with a creamy mixture of spinach, ricotta cheese, nutmeg, and basil, then baking it in a flavorful tomato sauce.
    Course Pasta
    Cuisine Italian
    Keyword easy spinach and ricotta cannelloni, spinach and ricotta cannelloni, spinach ricotta cannelloni
    Prep Time 30 minutes
    Cook Time 40 minutes
    Total Time 1 hour 10 minutes
    Servings 4
    Calories 1183kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Kitchen Scales
    • Chopping Board
    • Knife
    • Shallow Casserole
    • Mixing Bowl
    • Saucepan
    • Wooden Spoon
    • Large Baking Dish

    Ingredients

    Metric - US Customary

    For the spinach and ricotta filling

    • 250 g Baby Spinach
    • 500 g Ricotta
    • 175 g Parmesan grated
    • ¼ teaspoon Nutmeg
    • 1 tablespoon Basil Leaves chopped
    • 12 Dried Pasta Tubes (Cannelloni)

    For the tomato sauce

    • 1 tablespoon Olive Oil
    • 1 Onion peeled and finely chopped
    • 4 Garlic Cloves peeled and finely chopped
    • 500 ml Passata
    • 10 Sun Dried Tomatoes chopped
    • 1 teaspoon Salt
    • ½ teaspoon Pepper
    • ½ teaspoon Sugar

    For the cheese sauce

    • 50 g Butter
    • 50 g Plain Flour
    • 600 ml Milk
    • 250 g Extra Mature Cheddar grated
    • 50 g Parmesan grated

    Instructions

    • Preheat your oven to 200°C (180 fan/ Gas 6/ 400F).
    • To make the spinach and ricotta filling, first place the spinach leaves in a colander and set it over the sink. Pour over boiling water to wilt the spinach. Once cooled squeeze, out the excess water with your hands and chop finely on a chopping board. Place the mixture in the fridge whilst you get on with the other components of the dish.
      250 g Baby Spinach
    • Put the ricotta, Parmesan, nutmeg, chopped basil and wilted spinach leaves in a large mixing bowl and mix to combine.
      500 g Ricotta, 175 g Parmesan, ¼ teaspoon Nutmeg, 1 tablespoon Basil Leaves
    • To make the tomato sauce, heat the olive oil in a pan and gently cook the onion and garlic for 5-6 minutes until soft. Pour in the passata, chopped sun-dried tomatoes, salt, pepper, and a pinch of sugar. Simmer for 10 minutes.
      1 tablespoon Olive Oil, 1 Onion, 4 Garlic Cloves, 500 ml Passata, 10 Sun Dried Tomatoes, 1 teaspoon Salt, ½ teaspoon Pepper, ½ teaspoon Sugar
    • To make the cheese sauce, place the butter in pan on the hob and melt it over a medium heat, add the flour and stir for 1 minute. Gradually add the milk and continue to stir until the sauce has thickened (you might find using a whisk easier, which will help to prevent lumps from forming).
      50 g Butter, 50 g Plain Flour, 600 ml Milk
    • Take the white sauce off the heat and mix in the grated cheese.
      250 g Extra Mature Cheddar
    • Fill the pasta tubes with the spinach and ricotta mixture using a spoon or a piping bag. Be careful not to overfill the tubes, as the filling may expand and burst during cooking.
      12 Dried Pasta Tubes (Cannelloni)
    • Spoon the tomato sauce into the bottom of a 2 litre baking dish.
    • Place the filled pasta tubes on top of the tomato sauce.
    • Top with the cheese sauce, sprinkle with Parmesan and bake in the oven for 35-40 minutes until golden and bubbling.
      50 g Parmesan

    Notes

    Expert Tips:
    • Squeeze out any excess liquid from the cooked spinach, as this will help to prevent the filling from becoming too watery.
    • If you don't have time to make your own tomato sauce, use a good quality store-bought tomato pasta sauce. You could also use a store-bought fresh cheese sauce too.
    • Use a teaspoon to gently push the spinach ricotta mixture into the cannelloni tubes. It's a bit fiddly but it won't take long. Alternatively, you could use a piping bag to pipe the mixture into the tubes.
     
    Variations:
    • Swap the fresh spinach for frozen spinach, but it is best to defrost it and squeeze out any excess liquid before using it in the filling.
    • For a healthier version of the dish, you can use low-fat ricotta cheese, or a mixture of ricotta and cottage cheese.
    • Sprinkle with red pepper flakes before serving.
    • For a crispy topping, sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the dish before baking.
     
    Storage:
    Make-Ahead: The cannelloni can be assembled up to 2 days ahead of time and stored in the fridge until you're ready to bake it in the oven.
    Store: Let it cool completely, then cover it with foil or cling film (plastic wrap) and place it in the fridge. Individual portions can be put in an airtight container. It will keep for up to 3 days.
    Reheat: Remove the foil or cling film, and microwave until hot and bubbly. It can also be reheated in a hot oven (covered with foil).
    Freeze: Let it cool completely, then wrap it tightly in cling film (plastic wrap) and place it in the freezer. It will keep for up to 3 months.
    Note: It is best to freeze the cannelloni uncooked. To cook frozen cannelloni, place it in a preheated oven at 200C (400F) for 40-45 minutes, or until the sauce is hot and bubbling.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
     
    Nutrition Facts
    Easy Spinach & Ricotta Cannelloni Recipe
    Amount per Serving
    Calories
    1183
    % Daily Value*
    Fat
     
    68
    g
    105
    %
    Saturated Fat
     
    36
    g
    225
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    17
    g
    Cholesterol
     
    183
    mg
    61
    %
    Sodium
     
    2150
    mg
    93
    %
    Potassium
     
    1685
    mg
    48
    %
    Carbohydrates
     
    78
    g
    26
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    68
    g
    136
    %
    Vitamin A
     
    8486
    IU
    170
    %
    Vitamin C
     
    37
    mg
    45
    %
    Calcium
     
    1686
    mg
    169
    %
    Iron
     
    8
    mg
    44
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

    More Easy Pasta Recipes

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    • Easy Air Fryer Mac and Cheese Recipe
    • Cheesy Slow Cooker Tortellini Recipe
    • Cheesy Leftover Turkey Pasta Bake Recipe

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      February 07, 2023 at 8:15 am

      5 stars
      Absolutely pure comfort. I love the creaminess of the filling with the spinach. Can't wait to make this.

      Reply
    2. Kushigalu

      February 07, 2023 at 8:32 am

      5 stars
      Love the combination of ingredients here. So delicious. Thanks for sharing

      Reply
    3. Tavo

      February 07, 2023 at 12:05 pm

      5 stars
      The cannelloni were super rich and filling. The whole family love them! Thanks for the recipe!

      Reply
    4. Katherine

      February 07, 2023 at 12:47 pm

      5 stars
      Dreamy comfort food! This cannelloni is incredible.

      Reply
    5. Stephanie

      February 07, 2023 at 1:03 pm

      5 stars
      So delicious, and I really love that you don't have to cook the pasta ahead of time. It's so much harder to fill them that way!

      Reply
    6. Lizzie

      February 08, 2023 at 10:45 pm

      Can I cook from frozen or defrosted and then cook. Timings appreciated.

      Reply
      • Beth Sachs

        February 09, 2023 at 7:23 am

        Hi Lizzie. All the info you need can be found in the post here https://www.effortlessfoodie.com/spinach-ricotta-cannelloni/#storage
        Hope it helps

        Reply

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    Beth Sachs Food Blogger

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