Creamy Spinach Cannelloni

Name: Creamy Spinach Cannelloni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 12-15 cannelloni tubes; Ricotta cheese - 400g; Fresh spinach - 300g; Parmesan cheese - 100g, grated; Mozzarella cheese - 200g, shredded; Egg - 1; Nutmeg - 1/2 tsp; Salt - to taste; Pepper - to taste; Olive oil - 2 tbsp; Garlic - 2 cloves, minced; Italian seasoning - 1 tsp; Crushed tomatoes - 400g; Salt - to taste; Pepper - to taste

Highlighted under: Modern Comfort Food Collection

I've always been a fan of pasta dishes, and creamy spinach cannelloni has quickly become one of my favorites. The blend of ricotta and spinach enveloped in tender pasta complements the rich tomato sauce perfectly. After numerous attempts to get the flavors just right, I've finally crafted a recipe that's both delicious and simple. The freshness of the spinach combined with a hint of nutmeg adds a delightful depth that keeps me coming back for more. Whether it's a family gathering or a quiet dinner at home, this dish never disappoints.

Created by

Elspeth Murray

Last updated on 2026-01-08T15:38:36.214Z

Making creamy spinach cannelloni has been quite the journey for me. I remember the first time I attempted it, everything seemed to go wrong, from the pasta tearing to the sauce curdling. However, with some practice and adjustments, I discovered the perfect balance of flavors and textures. I always make sure to use fresh spinach for the brightest taste and to incorporate a touch of nutmeg—a game-changer in enhancing the filling's flavor.

What truly sets this dish apart is the layering of flavors. I started adding a sprinkle of cheese on top just before baking, allowing it to melt into a gooey, golden layer that makes every bite irresistible. It’s become my go-to dish whenever I want to impress my family or friends with minimal fuss.

Why You'll Love This Recipe
Creamy filling that blends ricotta and fresh spinach perfectly
Rich tomato sauce that adds a delightful sweetness
A comforting dish that feels like a cozy hug on a plate

Perfecting the Filling

The key to achieving a creamy and flavorful filling for the cannelloni lies in the quality of the ricotta cheese. Opt for fresh, whole-milk ricotta as it has a richer taste and creamier texture compared to lower-fat options. I recommend draining any excess liquid before mixing it with the spinach to ensure the filling is not too watery, which can lead to soggy pasta once baked.

Incorporating sautéed fresh spinach into the filling is crucial for both flavor and texture. Sauté the spinach until wilted, then chop it finely to mix evenly with the ricotta. If you want an extra depth of flavor, you can also add a pinch of garlic powder or a dash of lemon zest to the mixture for a zesty brightness.

Building the Sauce

The tomato sauce is not just a base but an essential component that enhances the overall dish. Using high-quality crushed tomatoes can significantly impact the flavor, so choose a brand you trust or opt for San Marzano tomatoes for a sweeter profile. Allow the sauce to simmer for at least 15 minutes, as this helps to concentrate the flavors and meld the ingredients together.

When seasoning the sauce, be cautious with salt levels. Remember that the cheese used in the filling and topping will also contribute saltiness. Taste your sauce as it simmers, adjusting seasoning as needed. The goal is to develop a balance that highlights the sweetness of the tomatoes while complementing the savory filling.

Baking and Serving Tips

Baking the cannelloni correctly is essential for optimal texture. Preheat your oven to 180°C (350°F) and place the dish in the center of the oven to ensure even cooking. Bake until the cheese on top is bubbly and golden, which typically takes about 30 minutes. If the cheese starts to brown too quickly, cover the dish with foil to prevent burning while the pasta cooks through.

For serving, let the cannelloni rest for about 5-10 minutes after removing it from the oven. This resting time allows the filling to set and makes it easier to slice portions without falling apart. Pair this dish with a fresh green salad and a light vinaigrette to balance the richness of the cannelloni.

Ingredients

For the Cannelloni

12-15 cannelloni tubes
Ricotta cheese - 400g
Fresh spinach - 300g
Parmesan cheese - 100g, grated
Mozzarella cheese - 200g, shredded
Egg - 1
Nutmeg - 1/2 tsp
Salt - to taste
Pepper - to taste

For the Sauce

Olive oil - 2 tbsp
Garlic - 2 cloves, minced
Italian seasoning - 1 tsp
Crushed tomatoes - 400g
Salt - to taste
Pepper - to taste

Additional Ingredients

Instructions

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant, then add crushed tomatoes and Italian seasoning. Season with salt and pepper. Simmer for 15 minutes.

Prepare the Filling

In a bowl, combine ricotta cheese, fresh spinach (sautéed and chopped), grated Parmesan, and egg. Season with nutmeg, salt, and pepper. Mix well.

Stuff the Cannelloni

Fill each cannelloni tube with the spinach and ricotta filling. Place them in a baking dish.

Assemble the Dish

Pour the sauce over the stuffed cannelloni, ensuring they are well covered. Sprinkle shredded mozzarella on top.

Bake

Bake in a preheated oven at 180°C (350°F) for 30 minutes or until the cheese is bubbly and golden.

Serving Suggestion

Pro Tips

For an extra layer of flavor, consider adding sautéed mushrooms or roasted red peppers to the filling.

Make-Ahead and Storage

This creamy spinach cannelloni can be made ahead of time, making it ideal for busy weeknights or special occasions. You can prepare the filling and sauce, then assemble the dish, covering it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours before baking. This way, the flavors meld beautifully while it's marinating in the fridge.

If you wish to store leftovers, they can be placed in an airtight container and kept in the fridge for 3-4 days. Reheat individual portions in the microwave, or for the best results, cover with foil and reheat in a preheated oven at 180°C (350°F) until warmed through, which usually takes about 15-20 minutes.

Ingredient Substitutions

If you're looking to make this dish gluten-free, consider using gluten-free cannelloni tubes available in most supermarkets. Just be sure to check the cooking instructions as they may vary from traditional pasta. For a lighter version, you can substitute part of the ricotta cheese with pureed cottage cheese, which will still provide creaminess without the full richness.

Vegans can adapt this recipe by using a tofu-based ricotta substitute, blended with nutritional yeast for added flavor, and replacing the mozzarella with a vegan cheese alternative. Additionally, adding a medley of sautéed mushrooms or artichokes to the filling can enhance the texture and flavor profile.

Variations to Try

Get creative with the filling by adding a variety of herbs or spices. Fresh herbs like basil, dill, or parsley can complement the spinach and ricotta, while red pepper flakes add a kick. For a heartier option, consider incorporating sautéed onions or leeks into the filling.

If you want to switch up the sauce, try using a bechamel or white sauce instead of the tomato sauce for a different twist. This creamy alternative pairs beautifully with the spinach and ricotta filling and can be topped with a sprinkle of nutmeg for an extra touch of flavor.

Questions About Recipes

→ Can I use whole wheat cannelloni?

Yes, whole wheat cannelloni can be used for a healthier alternative.

→ Can I prepare this dish in advance?

Absolutely! You can assemble it a day ahead and refrigerate; just add a few extra minutes to the baking time.

→ What can I serve with cannelloni?

A light salad or garlic bread pairs wonderfully with creamy spinach cannelloni.

→ Can I freeze leftover cannelloni?

Yes, you can freeze the baked cannelloni for up to three months. Just reheat it in the oven until hot.