Master the Art of Homemade Cannelloni: A Delectable Spinach and Ricotta Recipe

Hello, wonderful cooks! You know, I remember those evenings when dinner felt like a mountain to climb. That’s exactly why I adore this Spinach and Ricotta Cannelloni. It’s elegant enough for company but comforting enough for a Tuesday night. This dish, a symphony of creamy ricotta, earthy spinach, and rich tomato sauce, comes together with surprising ease. Get ready to create something truly special that will fill your home with the most incredible aroma.

Why You’ll Love This Spinach and Ricotta Cannelloni

• Rich, Flavorful Sauce: My homemade sauce is simmered to perfection, concentrating all those wonderful tomato and herb flavors to create a luscious base.
• Perfectly Balanced Filling: The creamy ricotta and tender spinach are seasoned just right, creating a delightful contrast to the tangy sauce.
• Foolproof Assembly: I’ve broken down the filling and assembly process to make it simple and stress-free, even for beginners.
• Cozy Comfort Food: This dish is the ultimate hug in a bowl, perfect for chilly evenings or any time you need a little extra warmth.

Sarah

Spinach Ricotta Cannelloni

Spinach And Ricotta Cannelloni features a rich tomato sauce, creamy filling, and foolproof assembly for cozy comfort any night. Try it now—get the recipe!

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 5 people

Course: Mains

Cuisine: American-Italian, Western

Calories: 450

Ingredients Equipment Method

Ingredients

  

Sauce

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 bay leaf (fresh or dried)
• 1/2 tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 800 g / 28 oz canned crushed tomatoes
• 4 cups vegetable or chicken stock/broth (low sodium)
• 1/3 cup beef broth
• 1 tbsp apple cider vinegar
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/3 tsp black pepper
• 2/3 cup fresh basil leaves, roughly torn (optional but recommended)

Filling

• 250 g / 8 oz frozen chopped spinach, thawed Squeeze dry!
• 500 g / 1 lb full-fat ricotta cheese Full-fat is key for creaminess!
• 1/3 cup finely shredded Parmesan cheese
• 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, or Swiss work beautifully)
• 1 large egg
• 1 large garlic clove, minced
• A sprinkling grated fresh nutmeg (or 1/8 tsp nutmeg powder, optional)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Cannelloni

• 18–22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz) Manicotti tubes are often wider and easier to fill.

Topping

• 1/3 cup finely shredded Parmesan cheese (for topping)
• 1 1/4 cups shredded Mozzarella cheese (for topping)
• More fresh basil and Parmesan, for garnish (optional)

Equipment

• medium saucepan
• stick blender
• standard blender
• large bowl
• baking dish
• piping bag
• sturdy zip-top bag

Method

 

1. Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion, minced garlic, bay leaf, thyme, and oregano. Cook, stirring, for about 3–4 minutes until the onion is soft and translucent. Stir in the tomato paste and cook for another minute until fragrant.
2. Pour in the beef broth and apple cider vinegar. Increase the heat to high and let it bubble rapidly, reducing almost completely. This concentrates the flavor beautifully.
3. Add the crushed tomatoes, vegetable or chicken stock, sugar, salt, and pepper. Stir everything together, bring to a simmer, then reduce the heat to medium-low. Let it gently simmer for 20 minutes, allowing the flavors to meld.
4. Carefully remove the bay leaf from the sauce. Use an immersion blender to blend the sauce until smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender (do this in batches if necessary) and blend until smooth. Return the sauce to the pot and simmer for one more minute. Remove from heat.
5. Stir the torn basil leaves into the warm sauce. Cover the pot to keep the sauce warm while you prepare the filling.
6. Place the thawed frozen spinach in a colander. Press out as much liquid as you can. You don’t need to get it bone dry, but removing excess water is crucial for the filling’s texture.
7. In a large bowl, combine the ricotta cheese, squeezed spinach, 1/3 cup Parmesan cheese, the shredded cheese blend, the egg, minced garlic, nutmeg (if using), 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix everything together until well combined. Taste and adjust the salt and pepper as needed; remember that cheeses can vary in saltiness.
8. Set your oven to 180°C (350°F), or 160°C (320°F) for fan-assisted ovens.
9. Select a baking dish large enough to hold about 20 cannelloni tubes without too much crowding. Mine measures 21 x 26 cm (8.5 x 10.5 inches).
10. Spread about 1 cup of the prepared tomato sauce evenly over the bottom of your baking dish. This prevents the cannelloni from sticking and sliding around.
11. Transfer the ricotta and spinach filling to a piping bag fitted with a large nozzle that fits comfortably into the cannelloni tubes. Alternatively, use a sturdy zip-top bag with a corner snipped off. Pipe the filling evenly into each cannelloni tube. If you don’t have piping bags, you can carefully use a small knife or spoon, but it is more time-consuming.
12. Arrange the filled cannelloni tubes snugly in the prepared baking dish over the sauce.
13. Pour the remaining warm sauce evenly over the filled cannelloni, ensuring all the tubes are well-covered.
14. Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
15. Carefully remove the foil. Sprinkle the topping of 1/3 cup Parmesan and 1 1/4 cups Mozzarella cheese evenly over the cannelloni. Return the dish to the oven, uncovered, for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
16. Let the cannelloni rest for a few minutes before serving. Garnish with extra fresh basil and Parmesan cheese, if desired.

Ingredients + Notes/Substitutions

Here’s what you’ll need to craft this delightful Spinach and Ricotta Cannelloni:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 bay leaf (fresh or dried)
• 1/2 tsp each dried thyme and oregano
• 1/3 cup tomato paste
• 800 g / 28 oz canned crushed tomatoes
• 4 cups vegetable or chicken stock/broth (low sodium)
• 1/3 cup beef broth
• 1 tbsp apple cider vinegar
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/3 tsp black pepper
• 2/3 cup fresh basil leaves, roughly torn (optional but recommended)
• 250 g / 8 oz frozen chopped spinach, thawed (Note 1: Squeeze dry!)
• 500 g / 1 lb full-fat ricotta cheese (Note 2: Full-fat is key for creaminess!)
• 1/3 cup finely shredded Parmesan cheese
• 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, or Swiss work beautifully)
• 1 large egg
• 1 large garlic clove, minced
• A sprinkling of grated fresh nutmeg (or 1/8 tsp nutmeg powder, optional)
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 18–22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz) (Note 3: Manicotti tubes are often wider and easier to fill.)
• 1/3 cup finely shredded Parmesan cheese (for topping)
• 1 1/4 cups shredded Mozzarella cheese (for topping)
• More fresh basil and Parmesan, for garnish (optional)

Equipment

You’ll need a few basics for this recipe: a medium saucepan, a blender (stick or standard), a large bowl, a baking dish (approx. 9×13 inches), and either a piping bag or a sturdy zip-top bag.

Instructions

Let’s get cooking! Making Spinach and Ricotta Cannelloni is a labor of love, but so rewarding.

1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium-high heat. Add the chopped onion, minced garlic, bay leaf, thyme, and oregano. Cook, stirring, for about 3–4 minutes until the onion is soft and translucent. Stir in the tomato paste and cook for another minute until fragrant.
2. Reduce Liquid: Pour in the beef broth and apple cider vinegar. Increase the heat to high and let it bubble rapidly, reducing almost completely. This concentrates the flavor beautifully.
3. Simmer Sauce: Add the crushed tomatoes, vegetable or chicken stock, sugar, salt, and pepper. Stir everything together, bring to a simmer, then reduce the heat to medium-low. Let it gently simmer for 20 minutes, allowing the flavors to meld.
4. Blend Sauce: Carefully remove the bay leaf from the sauce. Use an immersion blender to blend the sauce until smooth and creamy. If you don’t have an immersion blender, carefully transfer the sauce to a regular blender (do this in batches if necessary) and blend until smooth. Return the sauce to the pot and simmer for one more minute. Remove from heat.
5. Add Basil: Stir the torn basil leaves into the warm sauce. Cover the pot to keep the sauce warm while you prepare the filling.
6. Squeeze Spinach: Place the thawed frozen spinach in a colander. Press out as much liquid as you can. You don’t need to get it bone dry, but removing excess water is crucial for the filling’s texture.
7. Mix Filling: In a large bowl, combine the ricotta cheese, squeezed spinach, 1/3 cup Parmesan cheese, the shredded cheese blend, the egg, minced garlic, nutmeg (if using), 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix everything together until well combined. Taste and adjust the salt and pepper as needed; remember that cheeses can vary in saltiness.
8. Preheat Oven: Set your oven to 180°C (350°F), or 160°C (320°F) for fan-assisted ovens.
9. Prepare Pan: Select a baking dish large enough to hold about 20 cannelloni tubes without too much crowding. Mine measures 21 x 26 cm (8.5 x 10.5 inches).
10. Smear Base: Spread about 1 cup of the prepared tomato sauce evenly over the bottom of your baking dish. This prevents the cannelloni from sticking and sliding around.
11. Fill Tubes: Transfer the ricotta and spinach filling to a piping bag fitted with a large nozzle that fits comfortably into the cannelloni tubes. Alternatively, use a sturdy zip-top bag with a corner snipped off. Pipe the filling evenly into each cannelloni tube. If you don’t have piping bags, you can carefully use a small knife or spoon, but it is more time-consuming.
12. Assemble Cannelloni: Arrange the filled cannelloni tubes snugly in the prepared baking dish over the sauce.
13. Sauce Them Up: Pour the remaining warm sauce evenly over the filled cannelloni, ensuring all the tubes are well-covered.
14. Bake Covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
15. Cheese Time: Carefully remove the foil. Sprinkle the topping of 1/3 cup Parmesan and 1 1/4 cups Mozzarella cheese evenly over the cannelloni. Return the dish to the oven, uncovered, for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
16. Serve: Let the cannelloni rest for a few minutes before serving. Garnish with extra fresh basil and Parmesan cheese, if desired.

Pro Tips & Troubleshooting

Don’t let a little hiccup stop you from enjoying this delicious Spinach and Ricotta Cannelloni!

• Filling Consistency: If your filling seems too dry, add a tablespoon of ricotta or a splash of milk. If it’s too wet, mix in a little more Parmesan or a tablespoon of breadcrumbs.
• Tube Breakage: Handle dried cannelloni tubes gently. If they’re brittle, try using Manicotti tubes, which are generally sturdier and easier to fill. You can also slightly soften dried tubes in hot water for a minute or two, but be careful not to overcook them.
• Sauce Texture: If your sauce is too thick, stir in a little extra broth or water. If it’s too thin after baking, uncover it for the last 5-10 minutes to allow some liquid to evaporate.

Serving/Storage/Variations

Serve your beautiful Spinach and Ricotta Cannelloni hot from the oven. It’s wonderful with a simple green salad dressed with a light vinaigrette—try this vibrant Scala chopped salad—and some crusty garlic bread to soak up any extra sauce. If you’d like something heartier on the side, a bowl of fresh pesto pasta salad is fantastic here.

Make Ahead: You can assemble the cannelloni up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Add an extra 10–15 minutes to the covered baking time if baking from cold. For another cozy, make-ahead-friendly bake, try this chicken broccoli rice casserole.

Freezing:

• Unbaked: Assemble the cannelloni in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra time as needed.
• Baked: Cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat, covered, at 175°C (350°F) until heated through, then uncover and bake for a few minutes until the cheese is bubbly.

Sauce Variations: For a richer flavor, try a creamy Béchamel sauce instead of tomato. A mushroom cream sauce or a pesto-infused sauce would also be delightful.

Nutrition Snapshot

This comforting Spinach and Ricotta Cannelloni offers a good balance of protein, carbohydrates, and fats.

Note: Nutritional values are approximate and can vary based on specific ingredients used.

To make this dish a bit lighter, consider using part-skim ricotta and a reduced-fat shredded cheese blend. You can also increase the amount of spinach or add finely diced mushrooms to the filling for extra fiber and nutrients. Portion control is also key; a sensible serving size is about 3-4 cannelloni tubes.

Frequently Asked Questions

Conclusion

There you have it – a truly comforting and impressive Spinach and Ricotta Cannelloni that I just know you’ll love making and sharing! This recipe proves that delicious, homemade meals are absolutely achievable, even with a busy life. I’m so excited for you to experience the joy of pulling this bubbly, cheesy dish from your oven. If you make this, please leave a comment below, share your experience, or even upload a photo. I love seeing your creations and hearing from you! Happy cooking!