Oh, I just love cannelloni ricotta e spinaci—it’s one of those dishes that feels fancy but is secretly so simple to make! I first fell in love with it at a little trattoria in Rome, where the owner nonna taught me her trick: using plenty of creamy ricotta mixed with spinach so it stays luscious inside those tender pasta tubes. Now, I make it at least once a month—it’s perfect for impressing guests or treating yourself to a cozy Italian night in. Trust me, once you try that first bite smothered in tomato sauce, you’ll be hooked too!
Why You’ll Love This Cannelloni Ricotta e Spinaci
- That creamy ricotta-spinach filling is pure comfort in every bite
- Looks fancy but is actually super simple to put together
- The bubbling tomato sauce and golden top will make your kitchen smell incredible
- Perfect make-ahead meal for busy weeknights
- Vegetarian-friendly but hearty enough to satisfy everyone
- Endlessly adaptable – add mushrooms, swap cheeses, or spice it up
- Those tender pasta tubes hold the filling so perfectly
- Restaurant-quality dish that’s way cheaper to make at home
- Leftovers (if you have any!) taste even better the next day
- That first cheesy, saucy forkful will transport you to Italy
Ingredients for Cannelloni Ricotta e Spinaci
(Tip: Have everything prepped and ready before you start—it makes the assembly so much easier!)
- 12 cannelloni tubes (the dried kind work perfectly)
- 250g ricotta cheese (go for whole milk for extra creaminess)
- 200g fresh spinach, cooked, squeezed dry, and chopped
- 1 large egg (helps bind the filling)
- 50g grated Parmesan cheese (plus extra for topping)
- 1 clove garlic, minced (or 1/2 tsp garlic powder if you’re in a pinch)
- 500ml tomato sauce (homemade or your favorite jarred kind)
- Salt and freshly ground black pepper to taste
- Olive oil for drizzling (about 1 tbsp)
Ingredient Substitutions & Notes
- Spinach: Frozen works too! Just thaw and squeeze out all that excess water.
- Ricotta: Cottage cheese blended smooth makes a decent substitute in a pinch.
- Parmesan: Pecorino Romano adds a nice salty kick if you prefer.
- Extra flavor: Try adding a pinch of nutmeg to the filling—it’s magic with spinach!
- Shortcut: No cannelloni tubes? Use lasagna sheets rolled around the filling instead.
Equipment You’ll Need
Don’t worry, you probably have most of this already—nothing fancy required! Here’s what I grab every time:
- A 9×13-inch baking dish (or similar size)
- Mixing bowl for that dreamy ricotta filling
- Spoon or piping bag for filling the tubes (I just use a spoon—messy but works!)
- Cheese grater if you’re using block Parmesan
- Kitchen towel for squeezing spinach dry
How to Make Cannelloni Ricotta e Spinaci
Okay, let’s get to the fun part—making these cheesy, saucy beauties! I promise it’s easier than it looks. Just follow these simple steps, and you’ll have a bubbling dish of Italian comfort in no time.
Step 1: Prepare the Filling
First, grab your mixing bowl and toss in the ricotta, spinach, egg, Parmesan, garlic, salt, and pepper. Now, mix it all together until it’s creamy and well combined—you want it smooth but still with some texture from the spinach. Taste it! This is your chance to adjust the seasoning. I always add an extra pinch of salt here—trust me, it makes all the difference.
Step 2: Fill the Cannelloni
Now for the slightly messy but fun part! You can use a spoon or a piping bag if you’re fancy, but I usually just grab a teaspoon. Gently fill each cannelloni tube with the ricotta mixture—don’t overstuff them or they might burst while baking. Pro tip: Hold the tube at a slight angle so the filling slides right in. You’ll get the hang of it after a couple!
Step 3: Assemble & Bake
Spread about half the tomato sauce in your baking dish—this keeps the cannelloni from sticking. Arrange your filled tubes in a single layer (they can touch, no problem!). Pour the rest of the sauce over top, sprinkle with extra Parmesan, and drizzle with olive oil. Bake at 180°C (350°F) for 30 minutes until the sauce is bubbling and the top is golden. Oh, that smell! Let it rest for 5 minutes before serving—I know it’s hard to wait, but this helps the filling set perfectly.
Tips for Perfect Cannelloni Ricotta e Spinaci
Here are my foolproof tips to make your cannelloni absolutely perfect every single time:
- Resting is key: Let it sit 5 minutes after baking—it helps the filling set so it doesn’t ooze out when you serve.
- Squeeze that spinach dry: Really press out all the water or your filling will be soggy.
- Fresh garnish: A sprinkle of torn basil right before serving adds freshness and color.
- Browning trick: If the top isn’t golden enough, pop it under the broiler for 1-2 minutes (watch closely!).
- Make-ahead magic: Assemble it, cover, and refrigerate overnight—just add 5-10 minutes to the baking time.
Serving Suggestions
Oh, you’re going to love how this dish shines at the table! I always serve my cannelloni with warm garlic bread to soak up that extra sauce—so good. A simple arugula salad with lemon dressing cuts through the richness perfectly. And wine? A glass of Chianti or Pinot Grigio makes it feel like a proper Italian trattoria night at home. Trust me, your guests will think you slaved all day!
Storage & Reheating
Leftovers? (Lucky you!) Store cooled cannelloni in an airtight container in the fridge for up to 3 days. To reheat, pop individual portions in the oven at 160°C (325°F) for 15-20 minutes until warmed through. The microwave works in a pinch, but the oven keeps that perfect texture. Pro tip: Add a splash of water before reheating to keep the sauce from drying out!
Cannelloni Ricotta e Spinaci Nutrition
Here’s the nutritional breakdown per serving (about 3 cannelloni), but remember—nutrition varies by ingredients and portion sizes. These are just estimates to give you a general idea!
- Calories: 350
- Protein: 18g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Fat: 15g
Using part-skim ricotta? That’ll lower the fat a bit. Extra Parmesan on top? Maybe add a few calories. You get the idea—cook with love and enjoy every bite!
FAQs About Cannelloni Ricotta e Spinaci
Can I use frozen spinach?
Absolutely! Frozen spinach works great—just thaw it completely and squeeze out all the excess water (I wrap it in a clean towel and press hard). This keeps your filling from getting soggy.
Can I make it ahead of time?
Yes! Assemble the whole dish, cover tightly, and refrigerate overnight. When baking, just add 5-10 extra minutes since it’ll be cold from the fridge.
Do I need to boil the cannelloni tubes first?
Nope! The dried tubes soften perfectly as they bake in the sauce—no pre-cooking needed. (This is my favorite shortcut!)
What if my filling is too runny?
If it seems loose, stir in an extra tablespoon of Parmesan or breadcrumbs to thicken it up. And remember—squeezing the spinach really dry makes all the difference.
Can I freeze leftovers?
You bet! Freeze baked portions in airtight containers for up to 2 months. Thaw in the fridge overnight, then reheat in the oven at 160°C (325°F) until warmed through.
Share Your Cannelloni Ricotta e Spinaci
I’d love to hear how yours turned out! Leave a comment or snap a photo of your cheesy masterpiece—nothing makes me happier than seeing your creations.
Print
Irresistible Cannelloni Ricotta e Spinaci in 12 Tubes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic Italian dish featuring tender pasta tubes filled with creamy ricotta and spinach, baked in a rich tomato sauce.
Ingredients
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, cooked and drained
- 1 egg
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 500ml tomato sauce
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 180°C (350°F).
- Mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper in a bowl.
- Fill the cannelloni tubes with the ricotta-spinach mixture.
- Spread a layer of tomato sauce in a baking dish.
- Arrange the filled cannelloni in the dish.
- Cover with the remaining tomato sauce and drizzle with olive oil.
- Bake for 30 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- You can use fresh or frozen spinach.
- For extra flavor, add a pinch of nutmeg to the filling.
- Serve with a sprinkle of fresh basil.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 80mg
Keywords: cannelloni, ricotta, spinach, Italian, vegetarian, pasta