Name: Spinach and Ricotta Cannelloni Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 12 cannelloni tubes; 300 grams frozen spinach (defrosted and squeezed dry); 350 grams ricotta cheese; 60 grams parmesan cheese (finely grated); 1-2 tablespoons lemon juice (plus zest); 1 teaspoon salt; 1 teaspoon black pepper; 1 batch tomato and basil pasta sauce (homemade or store-bought); 120 grams mozzarella cheese (torn or grated); 50 grams parmesan cheese (finely grated); Fresh basil leaves (to serve)

I absolutely love this Spinach and Ricotta Cannelloni Recipe because it brings together creamy ricotta, vibrant spinach, and a comforting tomato and basil sauce in such a satisfying way. It’s the kind of dish that feels both homey and special, perfect for sharing with family or friends. Whenever I make it, the blend of cheeses and the herbaceous notes make me eager for every bite, and the cheesy, golden crust on top is just irresistible. If you’re looking for a delicious yet approachable Italian meal that’s full of flavor, this is it.

Why You'll Love This Spinach and Ricotta Cannelloni Recipe

What I really adore about this recipe is how the flavors come together beautifully without being complicated. The spinach adds a subtle earthiness, while the ricotta offers a creamy, rich base. When combined with the tangy lemon zest and juicy tomato basil sauce, every mouthful bursts with harmony. I also appreciate the light sprinkle of parmesan cheese that gives it a lovely salty punch. To me, it’s that balance of fresh and indulgent that keeps me coming back to this dish again and again.

Another reason why this Spinach and Ricotta Cannelloni Recipe is so close to my heart is how straightforward it is to prepare. Despite looking impressive on the table, the steps are simple and forgiving, which makes it perfect for both a cozy weeknight dinner or a festive gathering. I love that you can prep everything ahead, assemble quickly, and let the oven do most of the work. It always feels like a celebration, whether we’re feeding four or more. Honestly, it’s one of those recipes I recommend to anyone wanting to impress without stress.

Ingredients You'll Need

The image shows five bowls of ingredients arranged on a white marbled surface. At the top left, there is a dark bowl filled with dark green frozen spinach pieces that have a frosty texture. To the right of it, a white bowl is full of smooth, white ricotta cheese with a slightly grainy surface. Above the ricotta, there is a smaller white bowl containing pale yellow parmesan cheese with a crumbly texture. Below the frozen spinach bowl, there is a dark bowl holding light yellow cannelloni tubes, smooth and hollow. At the bottom right, a white scalloped plate holds shredded mozzarella cheese, pale yellow and soft-looking. A whole bright yellow lemon is placed between the ricotta bowl and the cannelloni bowl. photo taken with an iphone --ar 4:5 --v 7

For this recipe, I keep things simple with fresh, quality ingredients that bring out the best flavors and textures. Each element plays a key role in making the cannelloni creamy, savory, and vibrant.

12 cannelloni tubes: The perfect pasta vessel to hold all that delicious filling.
300 grams frozen spinach (defrosted): Provides a tender, mild green base full of nutrients.

350 grams ricotta cheese: Adds creaminess and a mild tang that balances the spinach.
60 grams parmesan cheese (finely grated): Brings a savory depth and melts beautifully in the filling.
1 - 2 tablespoons lemon juice (plus the zest): Lifts the filling with a fresh, bright note.

1 teaspoon salt: Enhances all the flavor components without overpowering.
1 teaspoon black pepper: Adds a gentle warmth and a little bite.
1 batch tomato and basil pasta sauce: Essential for that rich, aromatic layer enveloping the cannelloni.

120 grams mozzarella cheese (torn or grated): For that melty, gooey, golden topping.
50 grams parmesan cheese (finely grated): Sprinkled on top to create a crisp finish.
Fresh basil leaves (to serve): Adds a gorgeous pop of color and fresh herbal fragrance.

Directions

Step 1: Start by preparing your tomato and basil sauce. If you have your own homemade version, use that; otherwise, a good quality store-bought sauce will work just fine. Let it simmer gently to bring out all those fresh, fragrant flavors.

Step 2: Carefully squeeze all the excess liquid from the defrosted frozen spinach. I usually wrap it in a clean tea towel and give it a firm squeeze to make sure the filling doesn’t become watery, which could dilute the flavors and affect texture.

Step 3: While the sauce simmers, combine the spinach, ricotta, 60 grams of parmesan, lemon juice, lemon zest, salt, and black pepper in a bowl. You can mix by hand or pulse a few times in a food processor to get an even, creamy consistency. Taste and adjust seasoning — I like mine a little saltier so the flavors are robust inside.

Step 4: Spoon the filling into a piping bag for ease and to keep things neat, or use a strong resealable plastic bag with a corner snipped off. Chill the filled bag in the fridge until you’re ready to assemble the cannelloni.

Step 5: Preheat your oven to 350°F (180°C). Choose a baking dish roughly 11.5 by 8.5 inches—big enough to fit all 12 cannelloni tubes snugly but with a little room to spare.

Step 6: Spoon about one cup of the tomato sauce on the bottom of the baking dish to create a flavorful base layer and prevent sticking.

Step 7: Pipe the filling into each cannelloni tube until they are filled completely but not bursting, then arrange them in the baking dish in whichever pattern you prefer.

Step 8: Pour the remaining tomato sauce evenly over the filled cannelloni, then scatter the mozzarella and the remaining 50 grams of parmesan cheese on top.

Step 9: Cover the dish tightly with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15 to 20 minutes until the cheese on top turns golden and bubbly.

Step 10: Let the cannelloni rest for at least 10 minutes after baking. This helps the filling set slightly, making it easier to serve. Finish with a scattering of fresh basil leaves before serving.

Servings and Timing

This Spinach and Ricotta Cannelloni Recipe makes approximately 4 generous servings, perfect for a family meal or sharing with close friends. Prep time is about 20 minutes if your tomato sauce is ready, otherwise allow extra for the sauce. Baking takes roughly 35 to 40 minutes total, with an additional 10 minutes resting time to bring everything together. Altogether, you’re looking at just over one hour from start to finish—a wonderful way to spend your time crafting a hearty, delicious meal.

How to Serve This Spinach and Ricotta Cannelloni Recipe

A white rectangular baking dish holds a layered lasagna with a golden-brown melted cheese top, slightly bubbled and browned in spots. Beneath the cheese, a red tomato sauce layer is visible at the edges, thick and rich with some darkened spots from baking. The dish shows some red sauce bubbling up around the edges, giving a rustic cooked look. A woman's hand is holding the dish with a black and white striped cloth around it, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cannelloni, I like to keep things simple so the flavors can shine. A crisp green salad with a lemon vinaigrette or a side of roasted seasonal vegetables complements the creamy filling and bright tomato sauce beautifully. The contrast between crisp and soft textures always elevates the meal for me.

For garnishing, fresh basil leaves scattered on top right before serving add a fresh, fragrant note and a lovely pop of green that impresses guests visually. You can also drizzle a little extra virgin olive oil over the dish to give it a glossy finish. Serve it hot or warm to enjoy the gooey cheeses and the rich tomato sauce at their best.

I often pair this dish with a glass of medium-bodied red wine like Chianti or Barbera, which balances the creamy richness with its bright acidity. For a non-alcoholic alternative, a sparkling water infused with lemon or fresh herbs feels refreshing. This recipe suits so many occasions—whether it’s a cozy family dinner, a festive holiday gathering, or simply a weeknight you want to make special.

Variations

Over time, I’ve played around with this Spinach and Ricotta Cannelloni Recipe to suit different tastes and dietary needs. For instance, if you want a gluten-free option, you can use gluten-free cannelloni tubes or substitute with large gluten-free pasta sheets rolled around the filling. I find either works wonderfully.

If you prefer a vegan twist, swap the ricotta for a plant-based ricotta alternative made from tofu or cashews, and use nutritional yeast in place of parmesan for that cheesy flavor. The tomato sauce can be kept vegan easily, and vegan mozzarella works as a topping.

For a flavor variation, sometimes I like to add sautéed mushrooms or sun-dried tomatoes into the filling to bring extra texture and umami. Or, try swapping out the spinach for kale or even Swiss chard for a slightly different green profile. Cooking methods can also vary; if you’re short on time, you could prepare the cannelloni the day before and bake it just before serving to save time on the day.

Storage and Reheating

Storing Leftovers

Leftovers of this cannelloni keep really well in the fridge for up to 3 days when stored in an airtight container. I usually transfer any leftovers into a glass container with a tight-fitting lid, which helps retain moisture and flavor. Be sure to cool the dish completely before refrigerating to avoid condensation.

Freezing

This recipe freezes beautifully, which makes it a great make-ahead meal. To freeze, let the cannelloni cool completely, then cover the baking dish tightly with plastic wrap and aluminum foil for extra protection against freezer burn. It can be frozen for up to 2 months. For individual servings, you can also freeze portions in freezer-safe containers.

Reheating

To reheat, I recommend thawing frozen cannelloni overnight in the fridge, then baking at 350°F (180°C) covered with foil for 20–25 minutes until heated through. Removing the foil in the last 5 minutes helps to crisp up the cheese topping. Avoid microwaving if you want to retain the best texture and flavor, but it works in a pinch—just cover lightly to avoid drying out.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you choose fresh spinach, cook it down in a pan until wilted and then squeeze out all excess moisture just like the frozen spinach. This helps maintain the right texture and prevents the filling from becoming watery.

Is it necessary to use a piping bag for filling the cannelloni?

While you can fill the tubes with a spoon, using a piping bag or a strong resealable bag with a corner cut off makes the process much cleaner and quicker. It helps you fill the tubes evenly without spilling the filling everywhere.

Can I prepare this recipe entirely ahead of time?

Yes, you can assemble the cannelloni and keep it covered in the fridge for up to 24 hours before baking. Just add a little extra baking time if baking directly from chilled to ensure it’s heated through properly.

What can I substitute if I don’t have ricotta?

You can replace ricotta with cottage cheese blended smooth, or for a creamier texture, mix cream cheese with a bit of yogurt. Keep in mind that different cheeses may alter the texture and flavor slightly.

How can I make this dish more protein-rich?

Adding cooked ground turkey, chicken, or Italian sausage to the filling boosts the protein content. You could also mix in some cooked lentils or beans for a vegetarian protein option that pairs well with the spinach and ricotta base.

Conclusion

I really hope you give this Spinach and Ricotta Cannelloni Recipe a try because it’s one of those dishes that always feels like a comforting hug on a plate. It’s approachable, flavorful, and perfect for sharing those cozy moments around the dinner table. Once you try it, I’m sure it will become a favorite in your recipe collection just like it is in mine.