Spinach Cannelloni is a timeless Italian pasta dish featuring tender cannelloni tubes stuffed with a creamy ricotta and spinach filling, covered in a rich tomato sauce or silky béchamel, topped with melted mozzarella and Parmesan cheese, then baked until golden and bubbling. It's a comforting vegetarian meal that's both elegant enough for entertaining and simple enough for a cozy family dinner.

With its creamy filling, flavorful sauce, and irresistible cheesy crust, Spinach Cannelloni is a favorite in Italian kitchens and restaurants around the world.

What Is Spinach Cannelloni?

Spinach Cannelloni is a baked pasta casserole made with:

  • Cannelloni pasta tubes
  • Fresh or frozen spinach
  • Creamy ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Tomato sauce or béchamel sauce
  • Italian herbs and seasonings

The pasta is filled with a rich spinach and ricotta mixture, baked in sauce, and finished with melted cheese for a hearty, satisfying meal.

Why You'll Love This Recipe

  • Rich and creamy filling
  • Perfect vegetarian main course
  • Easy to prepare ahead
  • Great for family dinners
  • Freezer friendly
  • High in calcium and protein
  • Restaurant-quality comfort food

Preparation Time

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 6
  • Difficulty: Easy to Intermediate

Ingredients

For the Filling

  • 300 g fresh spinach (or 250 g frozen spinach, thawed and well-drained)
  • 250 g ricotta cheese
  • 75 g grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground nutmeg
  • Salt to taste
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

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
  • Fresh parsley, chopped

Kitchen Equipment

  • Large skillet
  • Mixing bowl
  • Saucepan
  • Spoon or piping bag
  • 9×13-inch baking dish
  • Aluminum foil

Step 1: Prepare the Spinach Filling

Heat olive oil in a skillet over medium heat.

Add the garlic and cook for about 1 minute until fragrant.

Add the spinach and cook until wilted, about 3–4 minutes. If using frozen spinach, ensure it has been thoroughly drained before adding.

Allow the spinach to cool slightly, then squeeze out any excess moisture and chop finely.

In a mixing bowl, combine:

  • Chopped spinach
  • Ricotta cheese
  • Parmesan cheese
  • Egg
  • Italian seasoning
  • Nutmeg
  • Salt
  • Black pepper
  • Chopped parsley

Mix until smooth and evenly combined.

Step 2: Make the Tomato Sauce

Heat olive oil in a saucepan.

Cook the onion until soft, about 5 minutes.

Add the garlic and cook for 1 minute.

Stir in:

  • Tomato passata
  • Tomato paste
  • Oregano
  • Basil
  • Sugar (if using)

Season with salt and pepper.

Simmer gently for 20 minutes until the sauce thickens slightly.

Step 3: Fill the Cannelloni

Transfer the spinach mixture into a piping bag or use a small spoon.

Carefully fill each cannelloni tube with the ricotta and spinach mixture.

Avoid overfilling, as the tubes may crack.

Step 4: Assemble the Cannelloni

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, ensuring every tube is covered.

Sprinkle generously 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 bake for another 15 minutes, or until the cheese is golden brown and bubbling.

Let the cannelloni rest for 10 minutes before serving.

Serving Suggestions

Serve Spinach Cannelloni with:

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

Chef's Tips

  • Squeeze as much moisture as possible from the spinach to prevent a watery filling.
  • Freshly grate the Parmesan for the best flavor.
  • Use a piping bag to fill the cannelloni quickly and neatly.
  • Ensure all the pasta is covered with sauce so it cooks evenly and stays tender.
  • Allow the baked dish to rest before serving for cleaner portions.

Delicious Variations

Spinach and Mushroom Cannelloni

Add sautéed mushrooms to the filling for an earthy, savory flavor.

Spinach and Feta Cannelloni

Replace half of the ricotta with crumbled feta cheese for a tangy Mediterranean twist.

Spinach and Three-Cheese Cannelloni

Combine ricotta, mozzarella, and Parmesan in the filling for extra creaminess.

Creamy Béchamel Cannelloni

Replace the tomato sauce with homemade béchamel for a richer, classic white-sauce version.

Vegan Spinach Cannelloni

Use dairy-free ricotta, vegan mozzarella, plant-based Parmesan, and omit the egg or replace it with a flaxseed egg.

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 heated through.

Microwave

Heat individual portions for 2–4 minutes, stirring or rotating if needed for even heating.

Nutritional Information (Approximate Per Serving)

  • Calories: 470
  • Protein: 23 g
  • Carbohydrates: 39 g
  • Fat: 24 g
  • Saturated Fat: 11 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Sodium: 640 mg
  • Calcium: 390 mg

Frequently Asked Questions

Can I use frozen spinach?

Yes. Thaw it completely and squeeze out all excess moisture before mixing it with the ricotta.

Do I need to boil the cannelloni tubes first?

Most dried cannelloni tubes are designed to cook in the sauce during baking. Always check the package instructions for the specific brand you are using.

Can I prepare Spinach Cannelloni ahead of time?

Absolutely. Assemble the dish up to one day in advance, cover, refrigerate, and bake when ready.

Can I make it gluten-free?

Yes. Use gluten-free cannelloni pasta and ensure the tomato sauce and cheeses are gluten-free.

Can I add more vegetables?

Certainly. Mushrooms, zucchini, roasted bell peppers, or finely chopped kale all work well in the filling.

Final Thoughts

Spinach Cannelloni is a comforting Italian classic that combines creamy ricotta, tender spinach, rich tomato sauce, and melted cheese in every bite. Whether you're preparing a cozy family dinner, hosting friends, or planning meals ahead, this vegetarian pasta bake offers a perfect balance of flavor, texture, and simplicity. Serve it with fresh salad and warm garlic bread for a complete Italian-inspired meal that's sure to become a household favorite.