Name: Irresistibly Creamy Spinach Ricotta Cannelloni You'll Love!
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons Butter (Can be replaced with olive oil for a lighter option.); 1 tablespoon Olive Oil (Use extra virgin for enhanced flavor.); 2 cloves Garlic (Fresh garlic is preferred for the best taste.); 1 pinch Nutmeg (Enhances the flavor of the filling.); 300 grams Baby Spinach (Fresh is ideal, but frozen works if well-drained.); 250 grams Ricotta Cheese (Cottage cheese can be used as an alternative.); 50 grams Parmesan Cheese (Pecorino works well too.); 250 grams Mozzarella Cheese (Opt for fresh mozzarella for optimal meltiness.); 400 grams Passata (Can substitute with crushed tomatoes.); 12 pieces Cannelloni Tubes (Consider no-cook tubes to save prep time.)

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There’s nothing quite like the warm, inviting scent of Spinach and Ricotta Cannelloni baking in the oven, transforming a simple meal into an Italian feast right in your kitchen. I discovered this gem during a hurried weeknight when fast food was calling my name, but my heart craved something homemade and wholesome. With just a handful of ingredients and under an hour, I could whip up this creamy, cheesy delight that has quickly become a family favorite.

Each bite of these cannelloni is a comforting embrace, filled with the rich flavors of ricotta and tender spinach, all enveloped in perfectly cooked pasta and topped with gooey mozzarella. This dish isn’t just a quick fix; it’s a nourishing meal that everyone at the table will love, proving that healthy eating doesn’t have to be boring. Plus, it’s easily customizable, so you can add your favorite herbs or swap ingredients to suit your taste. Grab your apron, and let’s create this Italian classic that’s bound to impress!

Why will you love Spinach Ricotta Cannelloni?

Comforting Delight: The warm, creamy filling offers a hug in every bite, perfect for cozy family dinners.
Quick & Easy: Ready in under an hour, this recipe is ideal for busy weeknights when fast food is tempting.
Nutritional Powerhouse: Packed with cheesy goodness and fresh spinach, it’s a healthy choice that doesn’t skimp on flavor.
Customizable Fun: Easily swap ingredients, like different cheeses or greens, to create your perfect version. For more delicious spinach options, check out this Hot Spinach Artichoke dip!
Crowd Pleaser: Everyone will love this dish, making it a surefire hit at your dinner table!

Spinach Ricotta Cannelloni Ingredients

• Dive into the deliciousness with these essential ingredients!

For the Filling

Butter – Adds richness and flavor; can be replaced with olive oil for a lighter option.
Olive Oil – Essential for sautéing garlic and spinach; use extra virgin for enhanced flavor.
Garlic – Provides aromatic depth; fresh garlic is preferred for the best taste.
Nutmeg – Enhances the flavor of the spinach and ricotta filling; just a pinch is enough!
Baby Spinach – The main leafy green for filling; fresh is ideal for flavor and texture, but frozen works if well-drained.
Ricotta Cheese – The creamy base for your filling; cottage cheese can be used as a great alternative.
Parmesan Cheese – Adds umami and saltiness to both the filling and topping; pecorino works well too.

For the Topping

Mozzarella Cheese – Creates a gooey topping; opt for fresh mozzarella for optimal meltiness.
Passata – The tomato base sauce; can substitute with crushed tomatoes if needed.
Cannelloni Tubes – Perfect pasta shells for this dish; consider no-cook tubes to save prep time.

How to Make Spinach Ricotta Cannelloni

Preheat Oven: Set your oven to 180°C (160°C fan forced). This ensures a perfectly baked dish with a lovely golden top.
Sauté Filling: In a non-stick pan, heat olive oil and butter. Cook minced garlic until fragrant (about 1-2 minutes). Add nutmeg and baby spinach and sauté until wilted (about 5 minutes). Let cool slightly before mixing.
Prepare Filling: In a mixing bowl, combine the cooled spinach mixture with ricotta and ¼ cup of Parmesan. Stir until creamy and well blended.
Fill Cannelloni: Using a piping bag (or the back of a spoon), fill your cannelloni tubes with the ricotta mixture. Make sure to pack the filling firmly for the best texture.
Layer and Bake: Spread half of the passata in a baking dish, arrange the filled cannelloni in a single layer, and cover with the remaining passata. Drizzle with olive oil and sprinkle mozzarella and extra Parmesan on top.
Bake: Place in the oven for 25 minutes, or until the top is golden brown and bubbly. The aroma will fill your kitchen!
Cool & Serve: Allow cooling for about 5 minutes before serving. Garnish with fresh basil if desired for a lovely touch.

Optional: Serve with a sprinkle of crushed red pepper for a hint of heat!

Exact quantities are listed in the recipe card below.

Expert Tips for Spinach Ricotta Cannelloni

Drain Spinach Well: Ensure spinach is thoroughly drained if using frozen; a watery filling will spoil the texture. Use a fine mesh strainer for best results.
Filling Consistency: If your filling seems too runny, don’t hesitate to add additional grated Parmesan. This will help firm it up and enhance the flavor.
Cannelloni Techniques: Use a piping bag for easy filling, or a spoon if you don’t have one on hand. Just be sure to pack the cannelloni tightly for even cooking.
Herb Variations: Don’t shy away from experimenting! Adding herbs like basil or oregano can elevate your Spinach Ricotta Cannelloni and introduce delightful new flavors.
Bake Time Check: Baking times can vary based on your oven. Keep an eye on your dish towards the end, looking for a bubbly, golden-brown top to know it’s perfectly done.

Make Ahead Options

These Spinach and Ricotta Cannelloni are perfect for meal prep enthusiasts! You can prepare the filling up to 24 hours in advance by sautéing the garlic and spinach, then mixing it with ricotta and Parmesan. After allowing the filling to cool completely, store it in an airtight container in the refrigerator to maintain freshness. Additionally, you can fill the cannelloni tubes and layer them with sauce in a baking dish, sealing tightly with plastic wrap. When you’re ready to bake, simply uncover and pop them in the oven for 25 minutes. This way, you’ll enjoy a delicious, homemade meal on busy weeknights without sacrificing quality!

Spinach Ricotta Cannelloni Variations

There’s nothing quite like personalizing your Spinach and Ricotta Cannelloni to suit your taste buds—get creative and make it your own!

Kale Twist: Swap out baby spinach for kale, which brings a heartier texture and a slightly peppery flavor to the dish.
Goat Cheese Delight: Replace ricotta with tangy goat cheese for a flavorful twist. The creamy consistency enhances the filling beautifully.
Herb Infusion: Stir in fresh basil or oregano into the filling for a fragrant pop of flavor that feels like summer in every bite.
Spicy Kick: Add a pinch of red pepper flakes to the filling for a delightful kick that spices up your dinner table.
Nutty Spin: Mix in toasted pine nuts or walnuts to the filling for a satisfying crunch and a nutty flavor depth.
Creamy Vegan Option: Substitute ricotta with blended tofu mixed with nutritional yeast and a splash of lemon juice for a vegan-friendly version.
Mushroom Medley: Sauté chopped mushrooms with garlic before adding them to the filling, lending an earthy character to your cannelloni.
Zucchini Noodles: Consider using zucchini slices in place of cannelloni tubes for a low-carb option that’s just as satisfying—roll up your filling lovingly.

Each variation offers a unique spin on this classic dish, ensuring that every meal feels fresh and special! Enjoy experimenting and finding your family’s favorite version.

How to Store and Freeze Spinach Ricotta Cannelloni

Fridge: Store leftover cannelloni in an airtight container for up to 3 days. Be sure to cover the dish with foil to keep it fresh and prevent drying out.
Freezer: You can freeze uncooked Spinach Ricotta Cannelloni tightly covered for up to 2 months. Thaw overnight in the fridge before baking for best results.
Make-Ahead: Prepare up to 24 hours in advance and refrigerate before baking. This allows the flavors to meld together beautifully, making dinner prep a breeze.
Reheating: To reheat leftovers, bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. Add a splash of sauce if it seems dry!

What to Serve with Spinach Ricotta Cannelloni?

Transform your comforting dish into a complete Italian feast with these delightful pairings that will tantalize your taste buds.

Garlic Bread: The crunchy, buttery delight is perfect for soaking up that luscious tomato sauce, adding a delightful crunch to your meal.
Mixed Green Salad: A fresh salad tossed in a zesty vinaigrette is a bright addition, enhancing the rich flavors of the cannelloni while providing a refreshing contrast.
Roasted Seasonal Vegetables: The caramelized sweetness of roasted veggies helps balance the creaminess of the dish, making for a well-rounded dinner.
Classic Italian Chianti: A glass of this full-bodied red wine complements the savory flavors, enhancing your dining experience while adding a touch of elegance.
Tiramisu: Finish the meal on a sweet note with this classic dessert. Its coffee and cocoa notes provide a wonderful contrast to the cheesiness of the cannelloni.
Pesto Bruschetta: Top toasted bread with vibrant pesto and fresh tomatoes for a flavorful appetizer that sets the Italian theme perfectly.
Parmesan Crisps: These crunchy bites add a savory, salty crunch, perfectly contrasting the soft, creamy pasta, bringing joy to every bite.

Elevate your Spinach Ricotta Cannelloni experience by creating a well-balanced meal that brings comfort and delight to your table!

Spinach Ricotta Cannelloni Recipe FAQs

What kind of spinach should I use for the filling?
I recommend using fresh baby spinach for its vibrant flavor and texture, but frozen spinach works great too—just ensure it’s thoroughly drained to avoid a watery filling.

How should I store leftover Spinach Ricotta Cannelloni?
Store any leftover cannelloni in an airtight container in the fridge for up to 3 days. Make sure to cover the dish well with foil to keep it fresh and prevent it from drying out.

Can I freeze uncooked cannelloni?
Absolutely! You can freeze uncooked Spinach Ricotta Cannelloni tightly covered for up to 2 months. Just remember to thaw it overnight in the fridge before baking, which ensures even cooking and the best texture.

What should I do if my filling is too runny?
If your filling is too runny, don’t fret! You can drain it further using a fine mesh strainer to remove excess moisture. If it’s still too wet, mix in additional grated Parmesan cheese which will help absorb some of the liquid and enrich the flavor.

Are there any dietary considerations I should keep in mind?
If allergies are a concern, be cautious with ingredients like nuts and dairy. You can make a vegan version by substituting ricotta with blended tofu mixed with nutritional yeast and using plant-based cheeses. Always check labels if cooking for individuals with food sensitivities.

How long does it take to thaw frozen cannelloni?
When thawing frozen Spinach Ricotta Cannelloni, allow it to sit in the fridge overnight for the best results. This slow thawing helps maintain the structure of your pasta and filling so you can bake a perfect dish the next day!