If you’ve ever dreamed of a cozy, cheesy, and vibrant Italian dish that feels like a warm hug on a plate, this Spinach Ricotta Cannelloni Recipe is exactly what you need. Tender pasta tubes stuffed with a luscious blend of ricotta, Parmesan, mozzarella, and perfectly seasoned spinach come together beneath a rich layer of marinara sauce. It’s a showstopper that’s surprisingly straightforward to make, delivering fresh flavors and comforting textures that will quickly become a family favorite. Whether it’s a weeknight treat or a weekend feast, this recipe brings Italian magic to your kitchen without any fuss.
Ingredients You’ll Need
The beauty of this Spinach Ricotta Cannelloni Recipe lies in its simple, fresh ingredients. Each component plays a crucial role: creamy cheeses create a velvety texture, spinach adds color and nutrition, and herbs bring everything to life. Let’s gather all these essentials to get started!
- Ricotta cheese: Provides the creamy base that holds the filling together with its mild, smooth flavor.
- Parmesan cheese, grated: Adds a sharp, nutty kick that elevates the richness of the mixture.
- Frozen spinach: Thawed and drained to avoid excess moisture but packed with vibrant green goodness.
- Mozzarella cheese, shredded: Melts beautifully to give a gooey, irresistible topping and filling element.
- Egg: Acts as a binder to make sure the filling stays firm when baked.
- Garlic, minced: Infuses the filling with aromatic warmth and depth.
- Italian seasoning: A fragrant blend of herbs to punch up the flavor profile.
- Crushed red pepper flakes: Adds just a hint of spicy excitement to balance the creaminess.
- Black pepper: Freshly ground for a subtle peppery note.
- Cannelloni tubes: The perfect pasta vessel to hold the savory filling.
- Marinara sauce: A rich tomato base that ties the entire dish together with its tangy sweetness.
How to Make Spinach Ricotta Cannelloni Recipe
Step 1: Preheat the Oven
First things first, set your oven to 375°F (190°C). This temperature is just right for baking the cannelloni through without drying them out. Meanwhile, you can start prepping your filling, making the cooking flow easy and efficient.
Step 2: Prepare the Filling
In a large bowl, combine ricotta cheese, grated Parmesan, thawed and thoroughly drained spinach, shredded mozzarella, and the egg. Then add the minced garlic, Italian seasoning, crushed red pepper flakes, and black pepper. Mixing all these ingredients together until well incorporated ensures every bite of the filling is bursting with balanced flavor and creamy texture.
Step 3: Stuff the Cannelloni Tubes
Using a piping bag or a spoon can make this step less messy and much easier. Carefully fill each pasta tube with the rich spinach and ricotta mixture. This is where the magic starts to take shape and the anticipation builds—each tube perfectly packed and ready to soak up the marinara sauce.
Step 4: Assemble the Dish
Start by spreading a thin layer of marinara sauce on the bottom of your baking dish. This prevents sticking and infuses the pasta from beneath. Place each stuffed cannelloni tube neatly in the dish, then smother generously with the remaining marinara sauce. Finally, sprinkle the extra shredded mozzarella on top to guarantee that golden, bubbly finish.
Step 5: Bake and Broil
Cover your dish with foil to keep the moisture locked in and bake for 40 minutes. This slow baking allows the filling to set and pasta to soften perfectly. After 40 minutes, remove the foil and bake for an additional 10 minutes to let the cheese on top melt into a gooey delight. If you’re craving a golden, bubbly crust, pop the dish under the broiler for 2-3 minutes—just watch closely to avoid burning.
How to Serve Spinach Ricotta Cannelloni Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a burst of fresh color and a herbaceous note that complements the richness of the dish beautifully. A light drizzle of extra virgin olive oil just before serving can also boost the flavors and give an inviting shimmer to the top.
Side Dishes
This Spinach Ricotta Cannelloni Recipe pairs wonderfully with crisp green salads or roasted vegetables. A side of garlic bread crisps up the meal and soaks up any extra marinara sauce left on your plate, turning every bite into a comforting experience.
Creative Ways to Present
Serve the cannelloni in individual shallow bowls to showcase the layers of cheese and sauce or present the whole baked dish at the center of the table for that warm, family-style vibe. For a festive touch, add a sprinkle of toasted pine nuts or a dusting of extra Parmesan over the top right before serving.
Make Ahead and Storage
Storing Leftovers
After enjoying your Spinach Ricotta Cannelloni Recipe, store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing you to enjoy this delicious meal again without extra effort.
Freezing
If you want to save it for later, this dish freezes beautifully. Make sure to cool it completely before wrapping tightly with foil and plastic wrap or placing it in a freezer-safe container. Frozen cannelloni can last up to 2 months, perfect for those busy nights when you crave something homemade.
Reheating
For the best results, thaw frozen cannelloni in the fridge overnight before reheating. Heat it in the oven at 350°F (175°C) for about 20 minutes or until warmed through and bubbly. Avoid microwaving if possible, as it can make the pasta texture a bit rubbery.
FAQs
Can I use fresh spinach instead of frozen for this recipe?
Absolutely! If you prefer fresh spinach, simply sauté it until wilted, then squeeze out any excess moisture before mixing into the filling. This gives a fresher taste while maintaining that vibrant color and perfect texture.
Is it possible to make this recipe vegetarian?
This Spinach Ricotta Cannelloni Recipe is already vegetarian-friendly as written, relying on cheeses and veggies, with no meat included. Just be sure to use vegetarian Parmesan if you want to keep it fully meat-free.
What can I substitute for cannelloni tubes if I can’t find them?
If cannelloni pasta tubes are hard to find, manicotti shells or even large manicotti-style pasta tubes will work. You could also try rolling the filling into fresh lasagna sheets and rolling them to mimic the shape.
Can I prepare the cannelloni ahead of time and bake later?
Yes! You can prepare and stuff the cannelloni tubes a few hours or even a day in advance. Keep the assembled dish covered in the fridge until ready to bake, which makes it a great make-ahead meal for a dinner party or busy weeknight.
How spicy is the dish with the crushed red pepper flakes?
The crushed red pepper flakes add just a subtle heat that enhances the flavor without overpowering it. You can adjust the amount or omit it to suit your personal spice preference.
Final Thoughts
Give this Spinach Ricotta Cannelloni Recipe a try the next time you want a comforting, flavorful meal that feels both special and effortlessly satisfying. It’s a dish that invites you to slow down, enjoy good company, and savor every cheesy, herby bite. Once it finds its way onto your table, it’s sure to become a trusted favorite in your recipe collection.
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Spinach Ricotta Cannelloni Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and creamy Spinach Ricotta Cannelloni baked to perfection with a rich marinara sauce and melted mozzarella cheese. This comforting Italian-inspired dish features pasta tubes stuffed with a flavorful mixture of spinach, ricotta, Parmesan, and herbs, perfect for a hearty family meal.
Ingredients
Filling
- 2 cups ricotta cheese
- ½ cup Parmesan cheese, grated
- 12 oz frozen spinach, thawed and drained
- 2 cups shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
Pasta & Sauce
- 8 oz cannelloni tubes
- 2 cups marinara sauce
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cannelloni dish.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, grated Parmesan, thawed and drained spinach, shredded mozzarella, egg, minced garlic, Italian seasoning, crushed red pepper flakes, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Cannelloni Tubes: Using a piping bag or spoon, carefully fill each cannelloni tube with the spinach and ricotta cheese mixture, ensuring they are fully stuffed but not overfilled.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Place the stuffed cannelloni tubes in a single layer inside the dish. Pour the remaining marinara sauce evenly over the tubes and then top with the remaining shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. After baking, remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. For a golden and slightly crispy cheese topping, broil the dish for 2 to 3 minutes at the end, watching carefully to avoid burning.
Notes
- Ensure the frozen spinach is fully thawed and well-drained to prevent excess moisture in the filling.
- If you don’t have a piping bag, you can use a spoon to stuff the cannelloni tubes carefully.
- Covering the dish with foil while baking keeps the pasta tender and prevents the cheese from burning.
- You can substitute fresh spinach cooked and chopped if preferred, but be sure it is cooked down and drained well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
