Cosy, comforting, and full of flavour, this Spinach and Ricotta Cannelloni is the kind of baked pasta that everyone loves. Cannelloni tubes are filled with a creamy blend of ricotta and spinach and layered in a simple, homemade tomato sauce and topped with bubbling golden cheese. Creamy, cheesy, and full of flavour, this pasta bake is effortless enough for busy weeknights yet impressive enough to serve for Sunday dinner.
It sounds impressive, but it’s actually really easy! The filling comes together in minutes, the sauce is equally as simple and quick to make, and the best part is that you can even make it ahead of time. It’s the perfect dish for when you want a dinner that feels special (but you secretly know it was really easy to make). Added bonus, it’s a family-friendly vegetarian dish that everyone will love!
Ingredients for Spinach and Ricotta Cannelloni
The magic of this spinach and ricotta cannelloni is that it uses just a handful of simple ingredients that bake together to create a delicious and comforting pasta dish the whole family will love.
- Spinach & ricotta filling – a creamy, herby mix of ricotta, spinach, Parmesan, parsley, and plus a little shallot, garlic and seasonings. Frozen spinach works perfectly (just thaw and squeeze out excess water), but if you’ve got plenty of fresh spinach, simply blanch and chop it. For the best flavour and texture, choose a good-quality, full-fat ricotta. If you are going to indulge in a dish like this, do it whole-heartedly.
- Homemade tomato sauce – a quick sauce made with shallots, garlic, tomatoes, Italian herbs, and basil for freshness.
- Cannelloni pasta tubes –the classic choice for holding the ricotta and spinach filling. You can also use large pasta shells (just par-cook them first) or for a lighter, pasta-free twist, try using thin slices of grilled aubergine instead.
- Cheese topping – mozzarella for that melty layer and parmesan for a savoury, golden finish. The balance is key here… just enough cheese to bring everything together without overwhelming the rich, creamy filling.
Tip: For extra flavour and a little crunch, add lightly toasted pine nuts to the ricotta filling.
Sauce for Cannelloni
If there’s one thing that makes cannelloni irresistible, it’s the sauce. A generous amount ensures the pasta softens beautifully as it bakes, while leaving plenty left to spoon over each serving. Fresh herbs add brightness and keep the flavours light and balanced against the creamy filling.
The most classic pairing for cannelloni a tomato sauce, and that’s what I use here. Of course you could just pour over plain tomato passata or even a bottled sauce, but honestly it’s worth the extra five minutes to make your own cannelloni sauce. A simple homemade tomato sauce with garlic, shallots, herbs, and fresh basil takes this dish from good to great.
Cannelloni is a traditional Italian pasta made for stuffing. Think large, smooth tubes (about 7 cm long and 2 cm wide) just waiting to be filled. Traditionally, they’re packed with a creamy ricotta and spinach mixture or a savoury meat filling, then nestled into a baking dish, smothered with sauce, topped with cheese, and baked until golden, bubbling, and completely irresistible.
The best part? Cannelloni doesn’t need to be pre-cooked. The dry pasta softens beautifully as it bakes in the sauce, making it one of those dishes that looks impressive but is easier to make than you think. The version I’m sharing today is the classic: spinach and ricotta cannelloni with tomato sauce and melted cheese.
How to Make Spinach and Ricotta Cannelloni
This dish may look like it takes hours, but it’s actually very straightforward. Here’s the simple flow.
- Cook the sauce. Sauté shallots and garlic, then simmer with tomatoes, herbs, and basil.
- Mix the filling. Combine ricotta, spinach, Parmesan, parsley, and a touch of spice.
- Assemble the pasta. Pipe or spoon the filling into cannelloni tubes, lay them in a baking dish, and cover with sauce. The easiest way to fill the tubes is with a piping bag (or freezer bad with the corner snipped!).
- Top with cheese. Scatter mozzarella and parmesan generously over the top.
- Bake. Into the oven it goes until golden, bubbling, and completely irresistible.
Serve straight from the baking dish with a few fresh basil leaves scattered on top.
You’ll find the exact amounts and times are in the printable recipe card below.
Why This Spinach and Ricotta Cannelloni Recipe Works
- A vegetarian classic. Rich, creamy, and satisfying without any meat.
- Perfect for prepping ahead. Assemble it the day before and bake when you’re ready.
- Family favourite. Kids love the cheesy, saucy layers just as much as adults.
- Flexible. Swap spinach for chard or kale, or add pine nuts for crunch.
- Leftovers that shine. Even better reheated the next day.
What to Serve with Cannelloni
Keep it simple: a crisp green salad with a French dressing and maybe some crusty bread on the side. It balances the richness and makes this dish stretch further. Ideal if you want to feed a couple more people.
More Comforting Baked Pasta Recipes
If you love this Spinach and Ricotta Cannelloni, there are a few more cosy pasta bakes you’ll want to try. Each one is hearty and full of flavour:
- Baked Penne with Mushrooms and Spinach – a creamy, cheesy bake with earthy mushrooms and plenty of greens.
- Spinach and Ricotta Stuffed Shells – another classic that’s easy to love.
- Mediterranean Gnocchi Bake – puttanesca-inspired bake with anchovies, olives, tomatoes, prosciutto, and Gruyère.
- Easy Vegetable Lasagna – layers of pasta, vegetables, and tomato sauce for the ultimate veggie comfort food.
Spinach and Ricotta Cannelloni
Ingredients
For the Sauce:
- 1 1/2 tablespoons olive oil
- 3 shallots, finely chopped
- 3 garlic cloves, minced
- 2 x 400 g cans crushed tomatoes (or passata)
- 1 teaspoon Italian seasoning
- 1/8 tsp chilli flakes, or to taste (optional)
- Sea salt and freshly ground pepper, to taste
- Handful fresh basil leaves, torn
For the Filling:
- 350 g frozen spinach, thawed
- 500 g ricotta cheese (2 × 250 g containers)
- 35 g freshly grated Parmesan cheese
- Handful flat-leaf parsley, chopped (3-4 tablespoons)
- 1/4 teaspoon chili flakes (optional)
- 1/4 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
To Assemble:
- Olive oil, for greasing the pan
- 14 cannelloni pasta tubes
- 125 g ball buffalo mozzarella
- 3-4 tablespoons freshly grated parmesan cheese
Method
Make the Sauce:
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Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic for the sauce and the filling and sauté until soft and translucent. Transfer half of this mixture to a medium bowl (for the filling). Add the crushed tomato, Italian seasoning, chili flakes (if using) and a generous handful of torn basil leaves. Season with salt and pepper and simmer for 5 minutes, set aside.
Prepare the Filling:
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Place the thawed spinach in a colander and press out most of the liquid (it doesn’t need to be completely dry). Add it to the bowl with the reserved shallot–garlic mixture. Stir in the ricotta, Parmesan, parsley, and chilli flakes (if using). Season with salt and pepper and mix until well combined.
Assemble the Cannelloni:
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Preheat oven to 350°F/180°C (160°C fan-assisted). Choose a baking pan which will comfortably fit about 14 cannelloni (my casserole dish is 30cm x 22cm, 2.2 litre). Coat the dish with a little olive oil (this makes for easier cleanup later).
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Add a few spoonfuls of tomato sauce to the bottom of the baking dish.
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Transfer the spinach and ricotta filling to a piping bag with a nozzle that fits in the tubes, (or a freezer bag with the corner snipped off). Pipe the filling into the pasta tubes.
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Place each filled cannelloni tube in an even layer in the baking dish. If any filling remains, spread it over the pasta.
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Spoon the remaining tomato sauce evenly over the cannelloni, then scatter with torn mozzarella and finish with a generous sprinkle of Parmesan.
Bake and Serve:
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Cover loosely with foil and bake for 15 minutes. Remove the foil and continue baking for about 20 minutes, until the sauce is bubbling and cheese is golden and melted. For extra browning, switch on the grill for the final minute.
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Remove from oven, let stand for a few minutes. Garnish with a few basil leaves, serve and enjoy!
Notes
- Optional add-ins: I sometimes add a couple tablespoons of lightly toasted pine nuts to this filling. This gives the filling a little extra crunch and nutty flavour. Both versions taste great.
- Prep ahead: you can prepare and assemble the cannelloni in advance and store it in the fridge for up to 24 hours before baking.
- Leftovers: once cooled, you can refrigerate leftovers for up to 3 days and reheat in the oven until warm.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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