Delicious Spinach and Ricotta Cannelloni Recipe You’ll Love

Ah, spinach and ricotta cannelloni… it’s one of those dishes that takes me right back to my childhood. The warm, comforting aroma fills the kitchen, and it just feels like a big hug on a plate, you know? Those tender pasta shells stuffed with that creamy ricotta and fresh spinach, all smothered in marinara sauce… it’s pure magic. Whether it’s a cozy weeknight dinner or a special occasion, this dish never fails to wow my family and friends. And hey, if you just happen to have some leftovers, they make for a fantastic lunch!

Why You’ll Crave It

• It’s a warm, comforting meal that feels fancy but is surprisingly simple to make.
• The creamy, cheesy filling just melts in your mouth, and I mean—who doesn’t love cheese?
• Perfect for meal prep—make it ahead and save time on busy days!
• Great way to sneak in some veggies, so you can feel good about eating delicious pasta.
• It’s a crowd-pleaser, guaranteed to make everyone at your dinner table smile.

My family fights over the last one… I can totally confirm it’s that good!

What You’ll Need

• Cannelloni pasta: 12 sheets, those lovely tubes ready to be filled with goodness
• Ricotta cheese: 15 ounces, creamy and dreamy, perfect for the filling
• Fresh spinach: 5 ounces, chopped, because fresh is best, am I right?
• Parmesan cheese: 1 cup, grated, for that salty kick
• Mozzarella cheese: 1 cup, shredded, because cheese-on-cheese is never a bad idea
• Egg: 1 large, helps bind everything together
• Garlic: 2 cloves, minced, can’t forget the flavor boost!
• Nutmeg: 1/4 teaspoon, just a pinch adds warmth
• Salt and black pepper: to taste, sprinkle it on
• Marinara sauce: 2 cups, store-bought or homemade—your call!
• Olive oil: 1 tablespoon, for sautéing

Easy How-To

Preparing the Pasta Sheets

So, first things first—let’s get that pasta going! Boil a big pot of water, and don’t forget to add a good amount of salt. Once it’s bubbling, toss those cannelloni sheets in and cook them for just about 3-4 minutes. They should be softened but not fully cooked—you want them to hold up when we fill them. After that, drain them and lay them flat on a clean kitchen towel, like a little pasta resting place.

Making the Filling

Grab a large bowl and mix the chopped spinach, ricotta cheese, grated parmesan, and minced garlic together. It should look all creamy and inviting. Go ahead and season it with some salt and pepper… taste it! It’s important to get that flavor just right before we stuff it all in.

Filling the Cannelloni

Now, here’s where it gets fun! You can use a piping bag or just a spoon—whichever you prefer—to fill each cannelloni tube with that lovely mixture. Just be careful not to overstuff, or—trust me—it’ll get messy! You want them full but not bursting at the seams.

Preparing the Tomato Sauce

Alright, time for the sauce! Heat olive oil in a saucepan and sauté some finely chopped onion until it’s nice and translucent. Then add in crushed tomatoes, herbs, and any extra seasonings you love. Let it simmer for about 15 minutes… the aroma will be amazing!

Assembling the Dish

Spread a layer of that delicious tomato sauce onto the bottom of a baking dish. Then, lay down those filled cannelloni in a single layer… oh, it’s looking good already! Pour the rest of the sauce over the top, making sure each piece is covered—you want everything to stay moist while baking.

Baking the Cannelloni

Preheat your oven to 180°C (350°F). Cover your baking dish with foil and bake for about 25 minutes. Then, when it’s bubbling and the cheese is starting to peek out, take off the foil, sprinkle some extra cheese on top, and pop it back in for another 15 minutes until golden. Just wait for that cheesy goodness…

Good to Know

• If you’re preparing in advance, you can make the filling and even assemble the dish ahead of time. Just pop it in the fridge until you’re ready to bake!
• You can freeze the unbaked cannelloni for up to 2 months. Just cover it tightly and bake from frozen, adding a little extra time.

Serving Ideas

• Pair the cannelloni with a fresh green salad drizzled with a light vinaigrette, or maybe some crusty garlic bread for that perfect touch.

Top Tricks

• To avoid a watery filling, make sure to drain the ricotta well before mixing it with the other ingredients.

Frequently Asked Questions

Can I make the filling ahead of time?

Yes, absolutely! You can mix up the spinach and ricotta filling a day ahead and keep it in the fridge, which makes things so easy the next day!

What can I substitute for ricotta?

If you’re not feeling ricotta, cottage cheese can be a good alternative, or even a vegan cheese to keep it dairy-free!

Can I use fresh spinach instead of frozen?

Totally! Just make sure to cook it down and squeeze out the moisture before mixing it with ricotta, so it doesn’t make your filling soggy.

How do I store leftovers?

Leftover cannelloni keeps well in an airtight container in the fridge for about 3 days… if there are any leftovers!

Can I freeze the cannelloni before baking?

You bet! Just seal it up tightly and bake it from frozen, adding a bit of extra time to make sure everything’s lovely and hot.

Conclusion

The Spinach and Ricotta Cannelloni is truly a labor of love that’s worth every moment in the kitchen. Those fresh flavors wrapped in comforting pasta, with a luscious sauce… it’s hard to beat! Whether for dinner parties or a cozy family meal, this dish is sure to impress. Go ahead, try it, and watch how quickly it disappears!

More Recipe Suggestions

• Vegetable Lasagna: Layered with fresh veggies, this is a hearty alternative that’s packed with flavor.
• Cheese Stuffed Shells: Similar idea, but those cute shells are filled with a ricotta mix and baked in tomato sauce.
• Spinach and Cheese Quiche: Perfect for brunch, filled with spinach and creamy cheese in a flaky crust.
• Pasta Primavera: A fresh, colorful dish that highlights seasonal veggies with pasta.
• Ratatouille Pasta Bake: Combine classic ratatouille with pasta for a comforting casserole.
• Mushroom and Spinach Risotto: A rich and creamy dish that’s perfect for a chilly evening.
• Tomato Basil Caprese Salad: Light and refreshing, this salad is gorgeous for any occasion.
• Ricotta and Lemon Pancakes: Fluffy pancakes with a hint of lemon, ideal for brunch or breakfast indulgence.