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Spinach and Ricotta Cannelloni is an easy baked pasta recipe. It’s vegetarian, simple to make and absolutely delicious. Creamy, cheesy goodness!
The flavours in this Spinach and Ricotta Cannelloni are just divine. It’s an easy veggie pasta dish, but really it tastes way more special than that.
For this we’re making a instant but rich tomato sauce, mixing a creamy, cheesy filling that we then fill the cannelloni pasta with, then the oven does the work for us.
It’s easier than you might think, and there’s the option of prepping it ahead of time, so we can just pop it in the oven when needed.
Why you’ll love this Spinach and Ricotta Cannelloni recipe
⭐️ A special and impressive pasta recipe
⭐️ Make ahead for convenience
⭐️ A vegetarian, hearty, delicious dish
What is Cannelloni?
Cannelloni is a traditional Italian pasta that is essentially a large tube.
The name of the pasta type is also the same as the dish itself, just like lasagne.
It’s also the same principle as lasagne – sauce layered with pasta and cooked together, except here the tubes are filled and then baked, with tomato sauce surrounding them to cook in (see below how to fill the cannelloni).
Spinach and ricotta are popular fillings when making vegetarian cannelloni, but you can make it with meat too if you like – why not try it with a ragu?
Spinach & Ricotta Cannelloni Ingredients
- Cannelloni – The recipe uses a standard sized pack
- Spinach – You can use fresh or frozen spinach for this recipe. See the notes below for more details on what to do with both
- Tinned tomatoes – Go for good quality as it makes all the difference
- Garlic powder – Be sure to use garlic POWDER not garlic SALT. Very different!
- Dried oregano – You can use fresh if you prefer, but you will need to double the amount
- Honey – You can use sugar if you don’t have any
- Dried chilli flakes – Please add this even if you think you don’t like spice, it just adds a lovely warmth
- Olive oil
- Sea salt and freshly ground black pepper – Season generously
- Ricotta cheese – You can use low fat ricotta if you prefer but the sauce may be a little less creamy
- Mozzarella – I used that pre-grated Mozzarella for this (rather than buffalo mozzarella) as it’s quick and easy to sprinkle. You can use whichever you have
- Parmesan cheese – Parmesan cheese is optional, but I try to use it if we have it available as it adds a lovely flavour. Grana Padano is a good, slightly cheaper alternative to Parmesan
- Fresh basil – To garnish
Fresh spinach vs frozen
Whichever you go for, make sure you drain it very well! It holds a lot of water and could make your dish quite watery if you don’t.
➡️ For fresh spinach: Wilt the spinach before you mix it with the cheese filling by placing it in a colander, pouring boiling water over it and pressing it down to get as much moisture out as possible.
➡️ For frozen spinach: Leave it to defrost thoroughly in a colander before using (or microwave), which will allow the excess frozen water to drain. Then do the same as above – press it down with clean hands to squeeze as much moisture out as possible.
How to make Spinach and Ricotta Cannelloni
1. Soak and squeeze the spinach to prepare it.
2. Drain the liquid from the tinned tomatoes and mix it with the other sauce ingredients in a bowl.
3. Mix the cheese filling ingredients together, including the spinach.
4. Add a layer of tomato sauce to your oven dish.
5. Fill your cannelloni with the cheese mixture (see notes below).
6. Add the filled cannelloni to a dish.
7. Add another layer of your tomato sauce.
8. Top with the remaining mozzarella cheese and bake according to the recipe below. Garnish with basil and serve.
Substitutions
- Filling – You can fill the cannelloni with your favourite pasta sauce. Why not try a bolognese?
- Vegan – You can use vegan cheeses if you prefer
- Gluten free – Use GF cannelloni if you need this as a gluten free recipe
Leftovers & Storing
In the fridge You can keep leftovers in the fridge for up to 3 days. Reheat thoroughly in the microwave, oven or hob when eating again.
In the freezer Why not make one dish for now and another for the freezer? Simply make it up to the point of baking, cover well, label and freeze for another day. Then bake it from frozen or defrost first and bake as normal.
Freezing leftovers is fine, although it won’t be quite as good when reheated as it can be a little dry after freezing.
How to fill cannelloni tubes
The easiest (and least messiest!) method for filling cannelloni is with a piping bag.
Simply stuff the bag with the cheesy filling, chop the end off and squeeze into each tube until filled.
If you don’t have piping bags, you can use a teaspoon and clean hands to fill up the tubes instead.
More delicious vegetarian pasta recipes…
FAQs
I have made a shortcut version of this recipe by doing a pasta bake-style dish. See my Spinach and Ricotta Pasta Bake recipe here.
ALSO I have created a Slow Cooker Spinach and Ricotta Lasagne for busy days too.
Make sure your pasta is fully covered with sauce and cheese. If it’s starting to look overcooked on top before the filling is ready, cover the dish with foil and bake on.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Spinach & Ricotta Cannelloni {Really Easy Recipe!}
Ingredients
- 250 g Dried cannelloni
- 450 g Spinach, See notes
For the tomato sauce:
- 800 g Tinned tomatoes, Sieved
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tbsp Honey
- 1/2 tsp Dried chilli flakes, Or more, to taste
- 2 tbsp Olive oil
- Sea salt and freshly ground black pepper
For the ricotta sauce:
- 250 g Ricotta cheese
- 100 g Mozzarella, Grated
- 2 tsp Garlic powder
- 50 g Parmesan, Grated | Optional
- Sea salt and freshly ground black pepper
For the topping:
- 150 g Mozzarella, Grated
To garnish:
- 20 g Fresh basil
Instructions
- Preheat the oven to 200℃ fan/220℃/Gas Mark 7.
- Wilt and drain the spinach thoroughly (see notes).
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve. Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
- In another bowl, mix the cheese filling ingredients and stir thoroughly, but gently.
- Add half the tomato sauce into the bottom of your baking dish, evenly distributed.
- Fill your cannelloni tubes one at a time with a piping bag or teaspoon, and place them on top of the tomato sauce in the baking dish.
- Pour over the remaining tomato sauce evenly, and the rest of the mozzarella.
- Bake for 35 – 40 minutes or until the cheese is golden and bubbling and the pasta is cooked through.
- Sprinkle with fresh basil and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve never made cannelloni before but this turned out fantastic! I will definitely be making again, my family are now fans.