Imagine coming home to this Spinach and Ricotta Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a homemade tomato basil sauce and melted cheese. After you’ve made this, try Beef and Spinach Cannelloni. It’s so good!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Spinach and Ricotta Cannelloni
This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians.
I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!
What is cannelloni??
Cannelloni is a tube shaped dry pasta about 7 cm / 3″ long and 2cm / 2/3″ wide. It is stuffed with filling, covered in a sauce and cheese then baked. It does not need to be cooked before filling, it softens when baked in the oven.
The most common variety is a spinach and ricotta filling topped with a tomato sauce which is the version I am sharing today.
What’s the difference between cannelloni and manicotti?
Manicotti is also a dry paste tube. It’s the Italian-American version of cannelloni. The difference is that manicotti is larger with ridges, whereas cannelloni is smooth.
The spinach and ricotta filling in this recipe fills 18 – 22 cannelloni tubes, or 10 – 12 manicotti tubes.
There are two ways to make cannelloni:
stuffing dry pasta tubes
rolling the filling up in fresh lasagna sheets
I like using the tubes – partly because they are more cost effective. And also because I like the size – a better filling to pasta/sauce/cheese ratio. Lasagna sheets are thicker and you need a double layer where the sheets overlap to seal in the filling and inevitably, the cannellonis end up bigger.
Easiest way to fill cannelloni tubes
And I know what many of you are thinking – stuffing the tubes is a pain.
After many years of using knives / thin spoons / combination of those + the end of wooden spoons and I finally accepted the inevitable fact:
The fastest way to fill the tubes is with a piping bag.
7 seconds per tube x 20 tubes = 2.3 minutes. (Watch the video!)
The Spinach and Ricotta Filling
The Spinach and Ricotta Filling is creamy, has the perfect spinach to ricotta ratio, and made extra tasty with the addition of parmesan and cheese. It’s so good, I can eat spoonfuls of it straight out of the bowl!
Here’s what’s in it:
Spinach – use frozen for convenience (thaw, remove excess water before using), or fresh if you’ve got an abundance of it;
Ricotta – be sure to use a food quality full fat, creamy one. (Tip: avoid Perfect Italiano tub, it’s quite powdery and unpleasant)
Shredded cheese – a flavoured one is best, like cheddar, tasty. Save the mozzarella for the topping.
Parmesan – don’t skip this! It adds extra savouriness and seasoning to the filling. Just store bought finely shredded or grated is fine, or grate your own.
Garlic – because it makes everything better
Egg – for binding (can be skipped)
Nutmeg – optional, but it’s a lovely touch. I use it in almost all my spinach ricotta fillings.
Salt and pepper
This is my standard recipe that is virtually identical (if not identical) to what I use for all things spinach and ricotta, from this Spinach and Ricotta Pasta Bake, to Puff Pasty Puffs, Rotolo (it’s like upright cannelloni – and it’s amazing!), to Spinach Ricotta Rolls.
Can you freeze spinach and ricotta filling?
YES, it’s perfectly fine to freeze. If using to stuff something, then thaw, give it a good mix then use per recipe. If it’s already prepared, like Cannelloni, it can even be cooked from frozen.
I freeze cannelloni more often than cooking it fresh!
Sauce for Cannelloni
Cannelloni has to be smothered generously with sauce to ensure there’s enough liquid for the dry pasta tubes to absorb and cook in the oven, and there is still sauce when serving it up. The most common sauce is a tomato pasta sauce which is what I use.
There are recipes “out there” that say to just use plain canned tomatoes or tomato passata for the topping (or bottled pasta sauce).
I really, REALLY think that if you’re making the effort to making cannelloni, it is a no brainer to make a tiny extra effort to make a simple pasta sauce. It is honestly so much better than using plain canned tomato or a store bought pasta sauce!
Option: Load up on extra spinach
You can double the spinach in this, if you want. It can take it, plus you will use up an entire box of cannelloni tubes. They come in boxes of 30 here in Australia, and it is kind of annoying to end up with 10 or so floating around in the pantry, which then motivates me to make another batch just to use them up, then I end up with more tubes leftover so I have to make another batch.
Serve Cannelloni with a simple garden salad tossed with Italian Dressing. For a blow-out Italian feast, add a side of Garlic Bread, or a quick Cheesy Garlic Bread! – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Spinach Ricotta Cannelloni
Ingredients
Sauce (you need LOTS!):
- 2 tbsp olive oil
- 1 onion , finely chopped
- 4 garlic clove , minced
- 1 bay leaf , fresh (sub dried)
- 1/2 tsp each dried thyme and oregano
- 1/3 cup tomato paste
- 800 g / 28 oz canned crushed tomato
- 4 cups vegetable or chicken stock/broth , low sodium
- 1/3 cup Chardonnay or other dry white wine (sub more stock)
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil leaves , roughly torn (recommended but not critical)
Filling:
- 250 g / 8 oz frozen chopped spinach , thawed (Note 1)
- 500 g / 1 lb ricotta , full fat please (Note 2)
- 1/3 cup parmesan , finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
- 1 egg
- 1 large garlic clove , minced
- Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
Cannelloni
- 18 – 22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz) (Note 3)
- 1/3 cup parmesan , finely shredded
- 1 1/4 cups shredded Mozzarella
- More basil and parmesan , for garnish (optional)
Instructions
Sauce:
- Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
- Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
- Simmer – Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
- Blitz – Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
- Basil – Stir in basil then cover to keep warm until required.
Filling:
- Squeeze spinach – Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Mix filling – Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
Assemble & Bake:
- Preheat oven to 180°C/350°F (160°C fan).
- Pan – Choose a baking pan which will comfortably fit about 20 cannelloni – mine is 21 x 26 cm / 8.5 x 10.5".
- Smear – Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
- Fill tubes – Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!). Pipe the filling into the tubes.
- Assemble – Place cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
- Bake covered (but naked) – Cover with foil, then bake for 30 minutes.
- Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
- Serve, garnished with extra parmesan and basil if desired.
Recipe Notes:
Nutrition Information:
Life of Dozer
Remember how I shared his current favourite toy – this squeaking emoji? Did I mention his favourite place to gnaw away at it? Smack bang in the middle of the new day bed. He literally plonks himself in the middle.
And please… someone remind me why I got a DARK GREY one??? 🙄
I am wondering if you can prep this the night before, put it in the fridge and cook it the next night for dinner?
Sure can Chris! N x
I have this in the oven now and just realised I forgot the egg! Fingers crossed that it will be good still. 🤞🏽🤞🏽🤞🏽
Hi Nagi I made it yesterday for family & friends. It was delicious!! I added all the water at the beginning. Should I add tomato paste or extra herbs to give the sauce a little more punch?
It will be fine Susy, enjoy! N x
This is my second time making this in two weeks. Everybody loved it and I quadrupled the recipe and gave to a few friends who loved it. Currently doing it again to give to my mom and some friends. Could I make the ricotta mixture now and keep in fridge for two days until I’m ready to put it all together? I’m using defrosted spinach nuggets. Thank you!
Yes definitely Melissa!! N x
Another isolation challenge for me and another success. This is utterly delicious. Make sure you get a nice ricotta and I’ve asked for a piping bag for Mother’s Day to make it easier to stuff.. This will be a regular dish in my house. Love Nagi’s recipes.
Hi Nagi I made it yesterday for family & friends. It was delicious!! I added all the water at the beginning. Should I add tomato paste or extra herbs to give the sauce a little more punch?
I’m so glad you love it Anne, that’s great to hear! N x
Hi Nagi, do we have to use egg? Would love to make this dish but son is allergic to eggs
Hi Melissa, the egg helps to bind it but if your son has allergies it’s completely fine to leave it out 🙂 N X
Just made this for dinner. OMG it was lush. It will definitely be one of our regulars. Once again, another Nagi triumph. Thank you, and stay safe xx
Hi, how do you suggest defrosting the frozen spinach?
I love hearing this Helena, thanks so much! N x
Hi could you tell me if you have too cook the spinach first please? This looks amazing I can’t wait too make it
Hi Lou, this recipe uses frozen spinach – no need to cook first, just drain. N x
Thank you for replying so quickly if I used fresh spinach would I have to cook it first? I can’t get hold of any frozen veg lately lol
Hi Lou – yes you’ll need to wilt it down before using it – you’ll need quite a bit though to get the same amount as frozen – N x
First time making this and it turned out amazing! Didnt have any parmesan and it still turned out really good. Super easy to make!
You never let me down, Nagi! My COVID 19 days are grim, but with you here giving us winner recipes, all is still ok with the world. Thank you.
Wahoo!! Thanks so much Kate! N x
In the oven now. Can’t wait to taste it.
I hope you love it Brenda – love to know how it goes!! N x
THIS IS DELICIOUS! I used your short cut pasta sauce from your spinach and ricotta pasta bake recipe as we didn’t have tinned tomatoes and I can’t get over how good it was! I will never order this in restaurants again knowing that I can make something this good at home!
Perfect Fiona! I love hearing this!! N x
Hi Nagi, wondering if you think this would work if I used dried lasagne sheets instead of canneloni? I am unsure if there’s enough liquid to cook the lasagne sheets through but that’s all I have in my pantry at the moment and, as we know, supermarkets are not well stocked enough to find the canneloni at the moment! Thanks 🙂
Hi Louise,
Just boil the lasagne sheets for 5 min with plenty of salted water and then roll them up with the ricotta 🙂
I would like to try this recipe. Can i replace ricotta with feta cheese? which cheese do you recommend if i do not want to use ricotta?
I’m not a big Ricotta fan. But I used it just the same. I considered cottage cheese which I like much better and it’s cheaper too!😋
I couldn’t find Ricotta, so I tried it with Lidl cream cheese with herbs. It worked just fine, in fact it was really delicious.
Hi Suzane, I wouldn’t recommend it unfortunately as feta would be too salty. This is all abut the ricotta here! N x
Very good, I added a half a cup of dried porcini mushrooms. Cook time is off though, add 10 minutes in the covered phase.
Hi Brent, the cook time is correct – it may just be your oven. I’m so glad you enjoyed it though! N x
We made this tonight, and wow!!! Everyone loved it!! My 13 yo daughter helped make the sauce and she stuffed the tubes….which let’s face it, so fun! Very easy and quick to get together. Next time I’ll make double and throw some in the freezer ! Thx for a winning meal!!
YES!! The perfect freezer meal, I’m so happy it was a hit Beth!
Made the spinach and ricotta cannelloni . Best recipe ever. Turned out great. Thank you. Loved it so much. Making for guests this weekend
I’m so glad you enjoyed it Mary! I hope your guests love it too ❤️
Good
Thanks Durjan!
Thank you for this wonderful recipe! I have eaten cannelloni in Italy lots of times and non of them were even close to being as good as your recipe. Everything about it is just perfect. Even my little daugther loved them:)
Woah what a compliment, thanks so much Isabella!!! N x
Loved by all family members….. and let me assure you this is not an easy task!!
Next time going to add some extra veggies to the tomato sauce
Made this the night before going camping in a foil tray. Fully cooked it, then froze it. And then reheated it on the BBQ the next night.
It was perfect reheated, and even better the next day cold. My first time making cannelloni. Was worth my fight with the piping thing! Thank you x
Great idea Nub!!!