Sunday Spinach and Ricotta Cannelloni

Name: Sunday Spinach and Ricotta Cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 cannelloni tubes; 250g fresh spinach, chopped; 300g ricotta cheese; 50g grated Parmesan cheese; 1 egg; Salt and pepper, to taste; Nutmeg, a pinch; 1 can (400g) crushed tomatoes; 2 cloves garlic, minced; 1 onion, finely chopped; 2 tablespoons olive oil; Salt and pepper, to taste; Basil leaves for garnishing

Highlighted under: Global Flavors

I absolutely love making Sunday Spinach and Ricotta Cannelloni as it's a comforting dish that brings the family together. This recipe combines fresh spinach, creamy ricotta, and perfectly cooked pasta to create a delicious meal that everyone enjoys. Cannelloni is perfect for a leisurely weekend when I have time to savor the cooking process. I often serve it with homemade tomato sauce, which just elevates the entire experience with its rich flavor and aroma.

Created by

Chantel Rivers

Last updated on 2026-01-10T12:28:15.320Z

When I first attempted making cannelloni, I was nervous about stuffing the pasta tubes. I quickly learned that using a piping bag filled with the spinach and ricotta mixture makes the process so much easier and less messy. The combination of flavors in this dish is truly delightful, especially with a sprinkle of freshly grated Parmesan on top.

Another tip I discovered is to let the dish rest for a few minutes before serving. It allows the filling to set, making the cannelloni easier to cut and serve. This recipe has become a staple in our Sunday dinners, filled with laughter and good food.

        Why You'll Love This Recipe
        Creamy ricotta filled with nutrient-rich spinach
Deliciously rich tomato sauce that complements the dish
A family-favorite meal that's perfect for sharing

      

Perfecting the Filling

The filling for the cannelloni is where the flavors truly come together. Using fresh spinach not only adds vibrant color but also brings essential nutrients to the dish. I recommend sautéing the spinach lightly before mixing it with ricotta to enhance its flavor and reduce moisture, ensuring the filling doesn't become too watery and compromise the pasta structure.

When incorporating the ricotta and Parmesan, be sure to mix until the texture is creamy and smooth. This allows for even distribution of flavors throughout the dish. The added egg acts as a binder, helping to maintain the filling’s integrity during the baking process. A pinch of nutmeg elevates the dish, providing a subtle warmth that complements the spinach perfectly.

Assembling the Cannelloni

When filling the cannelloni tubes, a piping bag makes the process quick and clean, preventing spills. If you don't have one, a resealable plastic bag with a corner snipped off works just as well. Fill the tubes generously but avoid overstuffing, which can cause the pasta to burst while baking. Each tube should have a fair amount of filling without causing tension within the pasta.

After layering the tomato sauce and cannelloni in your baking dish, feel free to sprinkle additional cheese on top. Mozzarella melts beautifully, creating a gooey texture, while a sprinkle of Parmesan on the top layer enhances the golden crust. Covering with foil during the initial baking time retains moisture, allowing the filling to cook through without drying out the pasta.

Ingredients

For the Cannelloni

12 cannelloni tubes
250g fresh spinach, chopped
300g ricotta cheese
50g grated Parmesan cheese
1 egg
Salt and pepper, to taste
Nutmeg, a pinch

For the Tomato Sauce

1 can (400g) crushed tomatoes
2 cloves garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
Salt and pepper, to taste
Basil leaves for garnishing

Instructions

Preheat the Oven

Preheat your oven to 180°C (350°F).

Prepare the Sauce

In a saucepan, heat the olive oil and sauté the onion and garlic until soft. Add the crushed tomatoes, salt, and pepper, simmer for 15 minutes. Set aside.

Make the Filling

In a bowl, mix the chopped spinach, ricotta, grated Parmesan, egg, a pinch of nutmeg, salt, and pepper until well combined.

Stuff the Cannelloni

Using a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture.

Assemble the Dish

Spread a layer of tomato sauce at the bottom of a baking dish. Place the filled cannelloni on top and cover with the remaining sauce. Sprinkle with more cheese if desired.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbling.

Serve

Allow to cool for a few minutes before serving. Garnish with fresh basil.

Pro Tips

For an extra layer of flavor, consider adding sun-dried tomatoes to the filling or topping it with a fresh basil pesto.

Make-Ahead and Storage Tips

This cannelloni dish is an excellent candidate for make-ahead meals. After you’ve assembled the dish, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking. If you're planning to freeze it, do so before baking; the assembled cannelloni can be frozen for up to three months. Just ensure you wrap it well to prevent freezer burn.

When ready to enjoy, you can bake straight from the freezer, simply increasing the baking time by about 15-20 minutes. Be sure to cover it with foil to prevent the top layer from burning while the insides cook through.

Variations and Serving Suggestions

For a twist on the classic filling, consider adding other ingredients such as sautéed mushrooms or roasted red peppers to the spinach and ricotta mix. These variations not only add additional flavors and textures but also make the dish more visually appealing. You can also experiment with different cheeses, such as goat cheese or feta, for a tangy twist.

When serving, pair the cannelloni with a crisp green salad and a light vinaigrette to balance the richness of the dish. A glass of red wine, such as Chianti or Sangiovese, complements the tomato sauce beautifully, enhancing the overall dining experience.

Questions About Recipes

→ Can I make the cannelloni ahead of time?

Yes, you can assemble the cannelloni and refrigerate them for up to a day before baking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or mascarpone as a substitute for ricotta cheese.

→ Is there a vegetarian alternative?

This recipe is naturally vegetarian, just ensure that the cheese is not derived from animal rennet.

→ Can I freeze the cannelloni?

Yes, you can freeze the uncooked cannelloni. Thaw in the fridge before baking.