Ricotta Cannelloni is a beloved Italian pasta dish featuring tender cannelloni tubes generously filled with creamy ricotta cheese, fragrant herbs, and Parmesan, then baked in a rich tomato sauce and topped with melted mozzarella until golden and bubbly. Simple yet elegant, this comforting casserole is perfect for family dinners, weekend gatherings, or special occasions.

With its creamy filling, flavorful sauce, and irresistible cheesy topping, Ricotta Cannelloni is a timeless recipe that brings authentic Italian flavors to your table.

What Is Ricotta Cannelloni?

Ricotta Cannelloni is a baked pasta dish made with:

  • Cannelloni pasta tubes
  • Creamy ricotta cheese
  • Parmesan cheese
  • Fresh herbs
  • Homemade tomato sauce
  • Mozzarella cheese
  • Italian seasonings

The stuffed pasta is baked in sauce until perfectly tender, creating a creamy and satisfying meal.

Why You'll Love This Recipe

  • Rich, creamy cheese filling
  • Easy vegetarian main course
  • Perfect for family meals
  • Great for entertaining
  • Make-ahead friendly
  • Freezer friendly
  • Authentic Italian comfort food

Preparation Time

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 6
  • Difficulty: Easy

Ingredients

For the Ricotta Filling

  • 500 g whole milk ricotta cheese
  • 100 g grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground nutmeg
  • Salt to taste
  • Freshly ground black pepper

For the Tomato Sauce

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 700 ml tomato passata or crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon sugar (optional)
  • Salt to taste
  • Freshly ground black pepper

For the Pasta

  • 18–20 dried cannelloni tubes

For the Topping

  • 200 g shredded mozzarella cheese
  • 50 g grated Parmesan cheese
  • Fresh basil leaves
  • Chopped fresh parsley

Kitchen Equipment

  • Mixing bowl
  • Saucepan
  • Wooden spoon
  • Whisk
  • Piping bag or small spoon
  • 9×13-inch baking dish
  • Aluminum foil

Step 1: Prepare the Ricotta Filling

In a large mixing bowl, combine:

  • Ricotta cheese
  • Parmesan cheese
  • Egg
  • Garlic
  • Parsley
  • Basil
  • Italian seasoning
  • Nutmeg
  • Salt
  • Black pepper

Mix until smooth and creamy.

Taste and adjust the seasoning if needed.

Transfer the filling to a piping bag or keep it in the bowl if using a spoon.

Step 2: Make the Tomato Sauce

Heat the olive oil in a saucepan over medium heat.

Cook the onion for about 5 minutes until softened.

Add the garlic and cook for 1 minute.

Stir in:

  • Tomato passata
  • Tomato paste
  • Oregano
  • Basil
  • Sugar (optional)

Season with salt and pepper.

Simmer gently for 20 minutes until slightly thickened.

Step 3: Fill the Cannelloni

Carefully pipe or spoon the ricotta mixture into each cannelloni tube.

Fill each tube completely without packing the filling too tightly.

Step 4: Assemble the Dish

Spread a thin layer of tomato sauce over the bottom of a greased baking dish.

Arrange the filled cannelloni in a single layer.

Pour the remaining tomato sauce evenly over the pasta, making sure every tube is covered.

Sprinkle evenly with:

  • Mozzarella cheese
  • Parmesan cheese

Step 5: Bake

Cover the baking dish with aluminum foil.

Bake at 180°C (350°F) for 30 minutes.

Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, golden brown, and bubbling.

Allow the cannelloni to rest for 10 minutes before serving.

Serving Suggestions

Serve Ricotta Cannelloni with:

  • Garlic bread
  • Caesar salad
  • Mixed green salad
  • Roasted vegetables
  • Bruschetta
  • Grilled zucchini
  • Sautéed spinach
  • Sparkling water with lemon or a light white wine

Chef's Tips

  • Use whole milk ricotta for the creamiest filling.
  • If the ricotta seems watery, drain it in a fine-mesh sieve for 20–30 minutes before using.
  • Freshly grate the Parmesan for the best flavor and melting quality.
  • Ensure the cannelloni are fully covered with sauce so they cook evenly.
  • Let the baked dish rest before serving to help it hold its shape.

Delicious Variations

Spinach and Ricotta Cannelloni

Mix 300 g of cooked, well-drained spinach into the ricotta filling for a classic Italian variation.

Three-Cheese Cannelloni

Add shredded mozzarella and grated Pecorino Romano to the ricotta mixture for extra richness.

Mushroom Ricotta Cannelloni

Fold sautéed mushrooms into the filling for an earthy flavor.

Creamy White Sauce Cannelloni

Replace the tomato sauce with a homemade béchamel sauce for a richer, velvety version.

Herb Ricotta Cannelloni

Enhance the filling with fresh thyme, oregano, and chives for a more aromatic dish.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze the assembled unbaked or baked cannelloni for up to 3 months.

Thaw overnight in the refrigerator before baking or reheating.

Reheating Instructions

Oven

Cover with foil and bake at 180°C (350°F) for 20–25 minutes, or until thoroughly heated.

Microwave

Heat individual portions for 2–4 minutes, checking halfway through for even heating.

Nutritional Information (Approximate Per Serving)

  • Calories: 490
  • Protein: 24 g
  • Carbohydrates: 40 g
  • Fat: 25 g
  • Saturated Fat: 13 g
  • Fiber: 4 g
  • Sugar: 8 g
  • Sodium: 670 mg
  • Calcium: 420 mg

Frequently Asked Questions

Can I prepare Ricotta Cannelloni ahead of time?

Yes. Assemble the dish up to 24 hours in advance, cover, refrigerate, and bake when ready to serve.

Do I need to cook the cannelloni before filling?

Most dried cannelloni are designed to cook while baking in the sauce. Always check the package directions, as cooking instructions may vary by brand.

Can I freeze Ricotta Cannelloni?

Absolutely. Freeze it before or after baking for up to three months. Thaw overnight in the refrigerator before reheating.

Can I make this recipe gluten-free?

Yes. Use gluten-free cannelloni pasta and verify that all other ingredients, including sauces and cheeses, are gluten-free.

What can I add to the ricotta filling?

Popular additions include spinach, sautéed mushrooms, roasted zucchini, chopped sun-dried tomatoes, fresh herbs, or a pinch of red pepper flakes for extra flavor.

Final Thoughts

Ricotta Cannelloni is a classic Italian baked pasta dish that showcases the creamy richness of ricotta cheese paired with a flavorful tomato sauce and a golden, cheesy topping. Easy enough for a family dinner yet elegant enough for entertaining, this comforting recipe is a wonderful addition to any pasta lover's collection. Serve it with fresh salad, warm garlic bread, and your favorite Italian-inspired sides for a memorable homemade meal.