Name: Spinach Ricotta Cannelloni
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 dried cannelloni pasta tubes or fresh pasta sheets; 500g fresh spinach leaves, washed and trimmed; 400g ricotta cheese; 100g grated Parmesan cheese, divided; 2 large eggs; 2 garlic cloves, finely chopped; 1 medium onion, finely diced; 1 liter tomato passata or crushed tomatoes; 2 tablespoons olive oil; ½ teaspoon freshly grated nutmeg; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and freshly ground black pepper, to taste; 200g mozzarella cheese, shredded; 2 tablespoons fresh parsley, chopped

Spinach Ricotta Cannelloni is a beloved classic in Italian cuisine, prized for its rich flavors and comforting textures. Combining delicate pasta tubes, a creamy ricotta and spinach filling, and a luscious tomato sauce all baked to perfection, this dish embodies the heart of Italian home cooking.

The origins of cannelloni date back to the early 20th century in Italy, though stuffed pasta dishes have been enjoyed for generations. Spinach Ricotta Cannelloni is particularly popular in central Italy, where fresh, green spinach pairs beautifully with mild, creamy ricotta cheese.

With its irresistible combination of tender pasta, nutrient-rich spinach, and milky ricotta all smothered in savory sauce, this dish offers a satisfying and wholesome meal for family gatherings, dinner parties, or even weeknight comfort.

The recipe is celebrated for its adaptability, as it can be made ahead of time and tailored to suit different tastes or dietary needs. Popular across Italian restaurants and home kitchens alike, Spinach Ricotta Cannelloni is a testament to Italy’s culinary tradition of balancing flavor, nutrition, and simple preparation.

Whether you are well-versed in Italian cooking or trying your hand at it for the first time, mastering this recipe will surely bring flavors of Italy to your dining table.

Ingredients

12 dried cannelloni pasta tubes or fresh pasta sheets
500g fresh spinach leaves, washed and trimmed
400g ricotta cheese
100g grated Parmesan cheese, divided

2 large eggs
2 garlic cloves, finely chopped
1 medium onion, finely diced
1 liter tomato passata or crushed tomatoes

2 tablespoons olive oil
½ teaspoon freshly grated nutmeg
1 teaspoon dried oregano
1 teaspoon dried basil

Salt and freshly ground black pepper, to taste
200g mozzarella cheese, shredded
2 tablespoons fresh parsley, chopped

Instructions

Preheat your oven to 180°C (350°F). Bring a large pot of salted water to a boil.
Blanch the spinach in boiling water for 1-2 minutes until wilted. Drain, rinse with cold water, squeeze out excess water, and chop finely.
In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute. Add tomato passata, oregano, basil, salt, and pepper. Simmer sauce for about 15-20 minutes.
In a large bowl, combine the chopped spinach, ricotta cheese, 50g of grated Parmesan, eggs, nutmeg, salt, and pepper. Mix until the filling is smooth and well-blended.

If using dried cannelloni tubes, parboil them for 4-5 minutes in boiling water until slightly softened. If using fresh pasta sheets, cut them into rectangles and briefly cook in boiling water, then lay on a clean cloth.
Using a piping bag or spoon, fill the cannelloni tubes (or roll up pasta sheets) with the spinach ricotta mixture.
Spread a layer of the tomato sauce on the bottom of a large baking dish. Arrange filled cannelloni in a single layer over the sauce.
Pour the remaining tomato sauce over the cannelloni, ensuring all are well-covered. Sprinkle the top with shredded mozzarella and the remaining Parmesan.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbling.
Remove from oven and let rest for 10 minutes. Garnish with fresh parsley before serving.

Nutritional Information

Spinach Ricotta Cannelloni offers a balanced nutritional profile that makes it both hearty and nourishing.

Each serving provides a generous amount of protein primarily from ricotta cheese and eggs, while spinach contributes a host of vitamins, including vitamin A, vitamin K, and folate, as well as essential minerals like iron and magnesium.

The dish supplies a healthy dose of complex carbohydrates from the pasta and healthy fats from olive oil and cheese.

A single serving of spinach ricotta cannelloni (based on a recipe serving six) generally contains around 330 to 400 calories, with approximately 18-22 grams of protein, 10-14 grams of fat, and 38-45 grams of carbohydrates, depending on ingredient choices and portion size.

The sodium content can be moderated by choosing low-salt cheeses and controlling the amount of added salt. This recipe is notably free from meat, making it suitable for vegetarians. Additionally, using part-skim ricotta and reduced-fat cheeses can further lower the fat content while still maintaining creamy texture.

The spinach adds vital fiber and antioxidants, making this dish a wholesome choice for a balanced dinner. Remember, nutritional values will vary depending on brand and type of ingredients used, so adjust quantities to meet specific dietary needs.

Wine and Beverage Pairings

Spinach Ricotta Cannelloni pairs beautifully with medium-bodied Italian red wines such as Chianti, Barbera, or Montepulciano d'Abruzzo. These wines offer enough acidity to balance the tomato sauce while complementing the creaminess of the ricotta filling.

For white wine lovers, a crisp Pinot Grigio or a rich Chardonnay will also accentuate the dish's flavors without overpowering them. If you prefer a non-alcoholic option, a sparkling water with a twist of lemon or a lightly sweetened iced tea serves as a refreshing accompaniment.

For a more festive meal, consider a classic Italian sparkling wine like Prosecco to enhance the overall dining experience.

Cooking Tips and Variations

Achieving perfect Spinach Ricotta Cannelloni is all about technique and a few clever hacks. For the creamiest filling, always drain your ricotta cheese if it appears watery and squeeze as much moisture as possible out of the cooked spinach.

This ensures a thick, satisfying filling that won't become runny during baking. For extra flavor, consider adding a pinch of chili flakes to your tomato sauce or stirring in some chopped fresh basil to the ricotta mixture.

If you are short on time, opt for no-boil cannelloni tubes, but make sure your sauce is a bit more liquid to help soften them during baking. For a twist, blend in some sautéed mushrooms, sun-dried tomatoes, or use arugula instead of spinach.

To make this dish gluten-free, select gluten-free cannelloni tubes or use thinly sliced grilled zucchini or eggplant as the shells. Those seeking a lighter version can use part-skim cheese and skip the mozzarella topping.

You can assemble Spinach Ricotta Cannelloni ahead of time and keep it refrigerated for up to 24 hours before baking, making it a great meal prep option. Leftovers freeze well, so consider doubling the recipe for quick future meals.

Lastly, always let the baked cannelloni rest for several minutes before serving to allow the flavors to meld and the filling to set perfectly.

Serving Suggestions

Spinach Ricotta Cannelloni is truly a centerpiece dish and is best enjoyed hot and fresh from the oven. For a traditional Italian meal, serve it alongside a simple green salad dressed with vinaigrette to provide a crisp contrast to the creamy pasta.

A basket of warm, crusty sourdough or garlic bread makes the perfect companion for soaking up any leftover tomato sauce. To round out your meal, consider adding a side of roasted or grilled seasonal vegetables such as zucchini, bell peppers, or eggplant.

For a more indulgent experience, pair it with a rich antipasto platter including marinated olives, artichoke hearts, and roasted red peppers.

When hosting a dinner party, you can serve Spinach Ricotta Cannelloni as a flavorful main course, preceded by a light soup or a platter of Italian cured meats and cheeses. To garnish, sprinkle extra Parmesan and fresh herbs just before serving to enhance presentation and aroma.

Leftover cannelloni can be stored in the refrigerator for up to three days, and reheated in the oven or microwave. For individual servings, place desired portions in small baking dishes and reheat under foil to preserve moisture.

This versatility in serving makes Spinach Ricotta Cannelloni a popular choice for family meals, potlucks, and festive occasions alike.

Health Benefits

Spinach Ricotta Cannelloni is a nutritious option that fits well into a balanced diet, especially for vegetarians seeking protein-rich meals. Spinach is famous for its high levels of vitamins A and K, iron, calcium, and antioxidants that promote eye health, bone strength, and immune support.

Ricotta cheese, particularly when made from part-skim milk, offers a good source of whey protein, calcium, and phosphorus which are important for muscle maintenance and bone health. The inclusion of eggs further boosts the protein content and adds essential B-vitamins.

Using whole wheat or gluten-free pasta increases fiber and lowers the glycemic impact, making the dish more filling and stable for blood sugar levels. Olive oil used in the sauce is heart-healthy, providing beneficial monounsaturated fats.

Limiting the amount of added salt and using fresh ingredients allows for better control over sodium and additives. The combination of tomatoes and spinach also brings a powerful dose of lycopene and other antioxidants, which have anti-inflammatory and potential cancer-preventive properties.

While flavorful and satisfying, this dish remains light compared to many meat-based baked pastas, making it an excellent choice for those mindful of calorie intake yet craving authentic Italian flavors.

Frequently Asked Questions

Can I make Spinach Ricotta Cannelloni ahead of time?

Yes, you can assemble the cannelloni up to 24 hours in advance, cover, and refrigerate. Bake just before serving for best results.

Is it possible to freeze Spinach Ricotta Cannelloni?

Absolutely. Assemble the dish and freeze before baking, wrapped tightly. When ready to eat, thaw overnight in the fridge and bake as directed.

Can I substitute the ricotta cheese?

If you cannot find ricotta, use cottage cheese (well-drained) or a mixture of soft goat cheese and cream cheese for a similar texture.

What can I use instead of cannelloni tubes?

If cannelloni tubes are unavailable, use fresh lasagna sheets cut into rectangles and rolled with filling, or try large manicotti shells.

How do I avoid a soggy cannelloni?

Be sure to drain excess water from both the ricotta and spinach before mixing the filling, and do not over-saturate with sauce during assembly.

Spinach Ricotta Cannelloni is more than just a meal; it is a celebration of classic Italian culinary tradition brought right to your kitchen. This delicious dish, with its creamy, savory filling and bubbly cheesy topping, creates a memorable dining experience whether enjoyed with family, friends, or on a special occasion. Its versatility, adaptability, and ability to be prepared in advance make it a reliable favorite for both novice cooks and seasoned chefs alike. By following these detailed steps and helpful tips, you'll be able to perfect your Spinach Ricotta Cannelloni and delight your guests with a taste of Italy at home. Try this recipe and savor the harmonious flavors of pasta, cheese, and greens, coming together for a truly satisfying meal.

Spinach Ricotta Cannelloni