Oh, spinach and ricotta cannelloni – just saying it makes my mouth water! This classic Italian dish has been my go-to comfort food for years, ever since my Nonna taught me her secret for the creamiest filling. There’s something magical about those tender pasta tubes stuffed with rich ricotta and earthy spinach, all swimming in a vibrant tomato sauce. When it comes out of the oven bubbling with melted mozzarella on top? Absolute perfection.
What I love most is how simple yet impressive it feels – like you’ve created restaurant-quality food right in your own kitchen. The contrast between the silky ricotta filling and the tangy tomato sauce gets me every time. And let’s be honest, anything that lets me eat cheese-stuffed pasta while calling it “dinner” is a winner in my book!
Why You’ll Love This Spinach and Ricotta Cannelloni
This dish has won over practically everyone I’ve served it to, and here’s why it’ll become your new favorite too:
- Effortless elegance: It looks fancy but comes together in under an hour – most of which is hands-off baking time!
- Creamy dreamy filling: The ricotta-spinach mixture is so luxuriously smooth, you’ll want to eat it with a spoon (and hey, I won’t judge if you do).
- Vegetarian superstar: Even my meat-loving husband doesn’t miss the meat when this bubbly, cheesy masterpiece hits the table.
- Family-friendly magic: Kids go crazy for the “pasta tunnels” while adults appreciate the sophisticated flavors – total crowd-pleaser.
Seriously, this is the dish I make when I want to impress without stress. The aroma alone will have everyone gathering in the kitchen before it’s even out of the oven!
Ingredients for Spinach and Ricotta Cannelloni
Here’s everything you’ll need to make this dreamy dish – trust me, using quality ingredients makes all the difference:
- 12 cannelloni tubes – the classic ridged ones work best
- 250g ricotta cheese – get the good stuff, packed firm in the tub
- 200g fresh spinach – yes, fresh! (about 4 big handfuls)
- 1 large egg – helps bind that creamy filling
- 50g grated Parmesan – the real deal, not the powdery stuff
- Salt and pepper – to taste (I’m generous with both)
- 500ml tomato sauce – homemade or your favorite jarred
- 100g mozzarella – shredded for that perfect golden top
See? Nothing too fancy, just simple ingredients that transform into something magical. Now let’s get cooking!
How to Make Spinach and Ricotta Cannelloni
Okay, let’s roll up our sleeves and make some cheesy magic happen! This is where the fun begins – stuffing those perfect pasta tubes and watching them transform into golden perfection in the oven. I promise it’s easier than it looks!
Preparing the Filling
First things first – that luscious filling! Here’s how we do it right:
- Wilt your spinach in a pan with just a splash of water (about 2 minutes), then squeeze out ALL the liquid – seriously, get it as dry as you can or you’ll have a soggy filling.
- In a big bowl, mix the ricotta, chopped spinach, egg, Parmesan, salt, and pepper. Stir gently but thoroughly – you want everything evenly distributed without turning it into paste.
- Now for the fun part! Spoon the mixture into a piping bag (or plastic bag with the corner snipped off) and carefully fill each cannelloni tube. Don’t overstuff! About ¾ full keeps them from bursting open during baking.
Assembling and Baking
Now let’s build our masterpiece:
- Preheat your oven to 180°C (350°F) – this step really matters for even cooking!
- Spread half the tomato sauce in your baking dish – I use a 9×13 for perfect fit.
- Arrange your stuffed cannelloni in a single layer – they can touch but shouldn’t be crammed.
- Pour over the remaining sauce, then sprinkle that glorious mozzarella all over the top.
- Bake for 25-30 minutes until the cheese is golden and bubbly. If it’s browning too fast, just tent with foil.
Pro tip: Let it sit for 5 minutes before serving – it helps the filling set and makes serving way easier. Now try not to burn your tongue diving in too fast!
Tips for Perfect Spinach and Ricotta Cannelloni
After making this dish more times than I can count, here are my absolute must-know tricks:
- Squeeze that spinach dry! Roll wilted spinach in a clean kitchen towel and wring it out like you’re mad at it – watery spinach means watery filling.
- Pipe like a pro: That plastic bag trick? Total game-changer for neat filling without wrestling with teaspoons.
- Room temp ricotta mixes smoother and spreads easier – take it out 30 minutes early.
- Patience pays: Letting it rest 5 minutes after baking helps everything set up beautifully.
These little touches make the difference between good cannelloni and “Oh my god, give me another serving!” cannelloni.
Substitutions and Variations
Listen, life happens – and sometimes you need to swap ingredients! Here are my tried-and-true variations that still taste amazing:
- Ricotta alternatives: Cottage cheese (drained!) works in a pinch, or try mascarpone for extra richness. Just avoid the watery stuff.
- Greens swap: Kale or Swiss chard make great spinach substitutes – just remember to remove those tough stems first.
- Pasta option: Gluten-free cannelloni tubes work perfectly – I’ve even used jumbo shells when I couldn’t find tubes!
- Cheese lovers: Add a handful of shredded provolone or asiago to the filling for extra depth.
The beauty of this dish? It’s wonderfully adaptable to what you’ve got on hand. Just keep the ratios similar and you’re golden!
Serving Suggestions for Spinach and Ricotta Cannelloni
Now for the best part – plating up this gorgeous dish! Here’s how I love to serve my cannelloni for a complete meal that always gets compliments:
- Garlic bread is a must – all that tomato sauce needs something crunchy to mop it up!
- A simple green salad with lemon vinaigrette cuts through the richness perfectly.
- Roasted vegetables like zucchini or eggplant make it feel extra special.
My secret? Serve it family-style right in the baking dish – that way everyone gets to admire that golden cheese crust before digging in!
Storing and Reheating Spinach and Ricotta Cannelloni
Good news – this dish keeps beautifully! Here’s how to store and revive those leftovers (if you’re lucky enough to have any):
- Fridge: Cool completely, then cover tightly. It’ll stay fresh for 3-4 days – the flavors actually deepen overnight!
- Freezer: Wrap individual portions well in foil or freeze the whole dish. Thaw in fridge before reheating.
- Reheating magic: Oven at 180°C (350°F) for 15-20 minutes brings back that perfect texture. Microwave works too, but you’ll lose that crispy cheese top we all love.
Pro tip: Add a splash of water before reheating if the sauce looks dry – it’ll revive beautifully!
Spinach and Ricotta Cannelloni Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious serving (about 3 stuffed tubes). Remember, these are just estimates – your exact amounts might vary depending on brands and how generous you are with the cheese!
- Calories: Around 420 per serving
- Protein: 22g (all that cheese and egg packs a punch!)
- Carbs: 45g – hey, it is pasta after all
- Fat: 18g (9g saturated – worth every bite if you ask me)
Not bad for a meal that tastes this indulgent, right? I always say it’s practically health food with all that spinach!
Common Questions About Spinach and Ricotta Cannelloni
I get asked about this dish all the time! Here are the answers to the questions that pop up most often in my kitchen:
“Can I freeze spinach and ricotta cannelloni?”
Absolutely! Freeze before or after baking – just wrap tightly in foil. Thaw overnight in the fridge, then reheat at 180°C until piping hot. The texture stays surprisingly good!
“Can I use frozen spinach instead of fresh?”
You bet – just thaw completely and squeeze out ALL the water (I mean really wring it out!). Frozen works great in a pinch, though fresh gives slightly better texture.
“How do I prevent soggy cannelloni tubes?”
Three secrets: 1) Dry your spinach well, 2) Don’t over-sauce the bottom layer, and 3) Let it rest 5 minutes after baking so the pasta firms up. Works like a charm!
Luscious Spinach and Ricotta Cannelloni in Just 5 Steps
A classic Italian dish featuring tender pasta tubes stuffed with creamy ricotta and spinach, baked in a rich tomato sauce.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, chopped
- 1 egg
- 50g grated Parmesan
- Salt and pepper to taste
- 500ml tomato sauce
- 100g mozzarella, shredded
Instructions
- Preheat oven to 180°C (350°F).
- Mix ricotta, spinach, egg, Parmesan, salt, and pepper in a bowl.
- Fill cannelloni tubes with the mixture.
- Spread tomato sauce in a baking dish.
- Arrange stuffed cannelloni in the dish.
- Top with mozzarella.
- Bake for 30 minutes until golden.
Notes
- Use fresh spinach for best flavor.
- Can substitute ricotta with cottage cheese.
- Cover with foil if browning too quickly.
Nutrition
- Serving Size: 3 tubes
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
