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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
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 1183kcal
Author Beth Sachs

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.
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