Go Back
–+ servings
Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni Recipe

Rebecca Blumer
Cook our Spinach and Ricotta Cannelloni for a tasty, satisfying meal. Learn more and start your Italian cooking adventure today. Enjoy every bite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 5
Calories 420 kcal

Ingredients
 

  • 20 cannelloni tubes (or fresh lasagna sheets, cut into rolls)
  • 12 oz spinach (fresh or frozen, thawed and drained)
  • 2 cups ricotta cheese (smooth and creamy)
  • 1 –2 cups shredded mozzarella (for topping)
  • ½ cup grated parmesan (divided for filling and topping)
  • 3 –4 cups tomato sauce or passata (with garlic and basil)
  • 4 –6 fresh basil leaves (chopped or torn)
  • 2 –3 garlic cloves (minced)
  • 2 tbsp olive oil (for sautéing)
  • Salt and pepper to taste
  • 1 –2 cups optional white sauce (for a creamier version)

Instructions
 

Step 1: Prepare the Spinach

  • If using fresh spinach, rinse and cook in a pan until wilted. Drain and chop.
  • If using frozen spinach, thaw and squeeze out excess water.

Step 2: Make the Ricotta Filling

  • In a bowl, mix spinach, ricotta, half the parmesan, garlic, salt, and pepper.
  • Blend until smooth. Transfer to a piping bag (optional).

Step 3: Prepare the Sauce

  • Heat olive oil in a pan, sauté garlic for 1 minute.
  • Add tomato sauce, basil, salt, and pepper. Simmer for 10 minutes.
  • For a white sauce, melt butter, whisk in flour, add milk, and thicken.

Step 4: Fill the Cannelloni

  • Pipe or spoon ricotta filling into cannelloni tubes.
  • If using fresh lasagna sheets, roll the filling inside and place seam-side down.

Step 5: Assemble and Bake

  • Preheat oven to 375°F (190°C).
  • Spread tomato sauce at the bottom of a baking dish. Arrange filled cannelloni.
  • Pour remaining sauce over and sprinkle mozzarella and parmesan on top.
  • Bake for 25–35 minutes until golden and bubbly.

Step 6: Serve and Enjoy

  • Let cool for 5 minutes before serving. Garnish with fresh basil and enjoy!

Step 7: Tried this Spinach and Ricotta Cannelloni recipe?

  • If you make this, I’d love to hear from you! Scroll down to rate this recipe and leave a quick comment. Your feedback helps others and supports my little website—thank you so much! 🙌💛

Video

Notes

Nutrition Information (Per Serving)
  • Calories: 420 kcal
  • Total Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 45mg
  • Sodium: 620mg
  • Carbohydrates: 42g
  • Fiber: 4g
  • Sugars: 8g
  • Protein: 22g
 
Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Nutrition

Calories: 420kcal
Tried this recipe?Let us know how it was!