Sunday Spinach Ricotta Cannelloni

Name: Sunday Spinach Ricotta Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 cannelloni shells; 2 cups ricotta cheese; 1 cup fresh spinach, chopped; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 cups crushed tomatoes; 2 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 tablespoon olive oil; Salt and pepper to taste

Highlighted under: Clean Healthy Meals Recipes

Every Sunday, I look forward to crafting my Spinach Ricotta Cannelloni, a comforting dish that has become a beloved tradition in my kitchen. The creamy ricotta and fresh spinach wrapped in tender pasta tubes provide a delightful contrast to the rich tomato sauce. I love how the flavors meld together, creating a wholesome meal that's perfect for family gatherings. Plus, it’s easy enough to prepare even on a hectic Sunday! This recipe is not just a feast for the stomach, but it also warms the heart.

Created by

Amelia Roberts

Last updated on 2026-01-11T23:57:41.802Z

In my journey of perfecting this recipe, I've learned the importance of balancing the flavors. I usually toss in a pinch of nutmeg to the ricotta mix, which adds a subtle depth that really enhances the dish. We love to make this on special occasions, but honestly, it’s perfect for any day of the week!

Another tip I have is to let the cannelloni rest for a few minutes after baking. This allows the flavors to settle beautifully and makes it easier to cut and serve. Each bite bursts with creamy, cheesy goodness paired with fresh spinach, and I can’t get enough!

        Why You Will Love This Recipe
        A perfect blend of creamy ricotta and nutritious spinach
Rich homemade tomato sauce that elevates the dish
Can be made ahead and baked when ready for a hassle-free dinner

      

Mastering the Cannelloni Technique

Filling cannelloni can be a bit tricky if you're not used to it. I recommend using a piping bag for a more controlled fill, which helps avoid breakage of the delicate pasta. If a piping bag isn’t available, a resealable plastic bag with a corner snipped off works wonderfully as well. Be gentle when filling; overstuffing can cause the shells to burst during baking.

After filling, it’s essential to arrange the cannelloni in the baking dish in a single layer. This prevents them from sticking together, ensuring that each piece cooks evenly and retains its shape. Take care when pouring the tomato sauce to cover all the shells, as this not only adds flavor but also helps the pasta retain moisture while baking.

Ingredient Insights

The ricotta cheese serves as a creamy base for the filling, while adding protein and richness. Consider using whole milk ricotta for a creamier texture. If you prefer a lighter option, part-skim ricotta will work, but be mindful that it may yield a slightly drier filling.

Fresh spinach provides not only nutrition but also a vibrant color contrast against the creamy ricotta. If fresh spinach isn't available, you can substitute with frozen spinach—just ensure to thaw and thoroughly drain it to remove excess moisture, which could make your filling soggy.

Storing and Serving Suggestions

This Spinach Ricotta Cannelloni can be prepared in advance, making it ideal for busy weekends. After assembling your dish, you can cover it with foil and refrigerate for up to 24 hours before baking. If you wish to freeze it, do so before baking; wrap the dish tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months, though I recommend baking from frozen, increasing the baking time by 10-15 minutes.

To serve, a sprinkle of fresh basil or a drizzle of olive oil can elevate the dish visually and flavor-wise. Pair the cannelloni with a simple arugula salad dressed with lemon vinaigrette for a fresh balance to the richness of the meal.

Ingredients

Gather these fresh ingredients before you start!

Ingredients for Cannelloni

12 cannelloni shells
2 cups ricotta cheese
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon nutmeg
Salt and pepper to taste

Ingredients for Tomato Sauce

2 cups crushed tomatoes
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon olive oil
Salt and pepper to taste

Make sure to prepare your sauce while the pasta shells are baking!

Instructions

Follow these simple steps to create delicious cannelloni!

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Let simmer for about 15 minutes.

Mix the Filling

In a bowl, combine ricotta cheese, chopped spinach, mozzarella cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix until well blended.

Fill the Cannelloni

Using a piping bag or a spoon, carefully fill each cannelloni shell with the ricotta mixture. Place filled shells in a baking dish.

Assemble and Bake

Pour the tomato sauce over the filled cannelloni. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle more mozzarella on top, and bake for an additional 10 minutes until golden.

Let the cannelloni rest for a few minutes before slicing and serving. Enjoy!

Pro Tips

For a vegetarian twist, feel free to add other vegetables like mushrooms or zucchini to the filling. You can also top with fresh basil before serving for added flavor.

Troubleshooting Common Issues

Sometimes, the filling may seem too runny, especially if the ricotta isn't drained properly. To avoid this, I always place the ricotta in a cheesecloth and let it drain for at least 30 minutes before mixing it with the other ingredients. A thicker filling will help it hold together better inside the shells.

If you notice the pasta is becoming too soft during baking, it could be due to an excess of sauce or cooking time. If this occurs, next time ensure you're not pouring too much sauce directly on each shell and monitor the baking closely, checking for doneness around the 25-minute mark.

Variations to Try

For a twist on the classic, consider adding sautéed mushrooms or sun-dried tomatoes to the ricotta mixture. This not only enhances the flavor profile but also adds a lovely texture. If you enjoy a little spice, a pinch of red pepper flakes will give the dish a delightful kick.

If you're looking to cater to dietary restrictions, you can easily make this recipe gluten-free by using rice cannelloni shells. Just ensure to follow the cooking instructions on the package, as they may differ from traditional pasta.

Serving Sizes and Scaling

This recipe serves about 4 people, providing a hearty serving of two cannelloni each. If you're serving a crowd or simply want leftovers, feel free to double the recipe. Just be sure to use a larger baking dish to accommodate the extra shells and sauce.

When scaling the recipe, maintain the same ratios for the filling and sauce to ensure the flavors remain balanced. This can help with consistent results, so you can enjoy your beloved family tradition with even more loved ones.

Questions About Recipes

→ Can I prepare the cannelloni ahead of time?

Yes, you can prepare the stuffed cannelloni and store them in the refrigerator. Just add sauce and bake when you’re ready.

→ Can I freeze the cannelloni?

Absolutely! Just freeze them before baking, and when ready to eat, bake them directly from the freezer, adding extra time to cook through.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or a vegan alternative like tofu blended with a bit of lemon juice.

→ How do I know when the cannelloni is cooked?

The cannelloni is done when it’s bubbly on top and the cheese is melted and slightly golden.