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spinach and ricotta cannelloni

Posted on December 14, 2025 by Admin

Here’s a classic Spinach and Ricotta Cannelloni recipe—creamy, cheesy, and perfect for a comforting Italian meal 🌿🧀


Spinach and Ricotta Cannelloni

Ingredients

For the filling:

  • 2 cups ricotta cheese
  • 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
  • 1 egg
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • ¼ tsp nutmeg (optional)

Other:

  • 12 cannelloni tubes (uncooked or pre-cooked)
  • 2 cups marinara or tomato sauce
  • 1½ cups shredded mozzarella cheese
  • Olive oil for greasing
  • Optional: fresh basil for garnish

Instructions

  1. Preheat oven: 375°F / 190°C. Lightly grease a 9×13-inch baking dish.
  2. Prepare filling:
    • If using fresh spinach, sauté lightly in olive oil until wilted, then chop.
    • In a bowl, combine spinach, ricotta, egg, Parmesan, salt, pepper, and nutmeg.
  3. Stuff cannelloni: Using a small spoon or piping bag, fill each cannelloni tube with the spinach-ricotta mixture.
  4. Assemble in baking dish:
    • Spread a thin layer of marinara sauce on the bottom of the dish.
    • Arrange stuffed cannelloni in a single layer.
    • Pour remaining sauce over the top.
    • Sprinkle shredded mozzarella evenly.
  5. Bake: Cover with foil and bake 25–30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and golden.
  6. Serve: Let sit 5 minutes before serving. Garnish with fresh basil if desired.

Tips

  • Make-ahead: Assemble and refrigerate for a few hours before baking; extend baking time slightly if cold from fridge.
  • Extra flavor: Add sautéed onions, garlic, or mushrooms to the filling.
  • Sauce options: Use a creamy béchamel sauce instead of marinara for a white cannelloni.

Variations

  • Meat option: Mix in cooked ground beef or Italian sausage with spinach and ricotta.
  • Cheese variation: Add goat cheese or fontina for richer flavor.
  • Vegetable boost: Fold in roasted zucchini, bell peppers, or mushrooms.

This dish is creamy, cheesy, and packed with flavor—a perfect vegetarian comfort meal.

I can also give a shortcut version using no-boil pasta sheets rolled with filling for faster prep if you want.

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