Spinach Ricotta Stuffed Cannelloni

If you’re looking to impress your family or guests with a delicious, comforting Italian dish, Spinach Ricotta Stuffed Cannelloni is an absolute winner. This recipe combines creamy ricotta cheese with fresh spinach, aromatic garlic, and a blend of mozzarella and Parmesan cheeses, all wrapped in tender cannelloni tubes and smothered with rich marinara sauce. It’s a perfect meal for cozy dinners and special occasions alike, delivering a luscious, cheesy bite every time.

Why It Works Every Time

This recipe works every time because it balances simplicity with bold flavors. The ricotta cheese provides a creamy, mild base that perfectly complements the earthy spinach. Adding mozzarella gives it a melty, gooey texture, while Parmesan adds a sharp, nutty depth. The egg binds everything beautifully, ensuring the filling stays put inside each cannelloni tube during baking. Fresh garlic sautéed lightly in olive oil infuses the filling with warmth, and Italian seasoning ties all the flavors together effortlessly. The marinara sauce is tangy and vibrant, providing the perfect tomato backdrop without overwhelming the delicate filling.

Using fresh spinach rather than frozen keeps the filling bright and fresh, and the simple seasoning means the natural flavors shine through. Cooking the cannelloni in a sauce rather than boiling them separately helps them cook evenly and soak up extra flavor. This recipe’s straightforward assembly and baking process make it approachable for cooks of all skill levels, yet the result feels gourmet and satisfying.

Ingredient Notes

• Cannelloni tubes: Use 12 tubes, either fresh or dry. If using dry, ensure they’re well covered with sauce during baking to soften perfectly.
• Ricotta cheese: Choose whole-milk ricotta for the creamiest texture. Drain any excess liquid if it seems watery to prevent sogginess.
• Fresh spinach: Finely chopped fresh spinach works best to keep the filling vibrant and avoid excess moisture.
• Mozzarella cheese: Use shredded mozzarella for gooey meltiness. Part-skim or whole milk both work well.
• Parmesan cheese: Freshly grated Parmesan adds sharpness and depth; pre-grated cheese lacks some flavor.
• Egg: Acts as a binder to hold the filling together inside each tube.
• Marinara sauce: Use a smooth, flavorful marinara sauce, homemade or store-bought, to keep it authentic and fresh-tasting.
• Garlic: Minced garlic sautéed in olive oil releases its flavor gently without bitterness.
• Olive oil: A light drizzle adds richness and helps cook the garlic evenly.
• Italian seasoning: A blend of dried oregano, basil, thyme, and rosemary that gives the filling its classic Italian flavor.
• Salt and pepper: Season to taste to enhance all the ingredients.

Equipment Breakdown

• Large skillet: For sautéing garlic and spinach before mixing with the cheese filling.
• Mixing bowl: To combine all filling ingredients thoroughly.
• Baking dish: A 9×13-inch casserole dish works perfectly for layering and baking the stuffed cannelloni.
• Small saucepan: Optional, for warming the marinara sauce before assembling.
• Spatula or spoon: For mixing and spreading sauce evenly.
• Pastry bag or small spoon: To fill the cannelloni tubes neatly and efficiently.

Spinach Ricotta Stuffed Cannelloni Cooking Guide

Step 1: Prepare the Spinach and Garlic

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the chopped fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

Step 2: Make the Ricotta Filling

In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. Add the cooled spinach and garlic mixture and stir well until the filling is uniform and creamy.

Step 3: Preheat the Oven and Prepare the Sauce

Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly across the bottom of your baking dish to prevent sticking and add moisture.

Step 4: Stuff the Cannelloni Tubes

Using a small spoon or pastry bag, carefully fill each cannelloni tube with the spinach ricotta mixture. Be gentle to avoid tearing the pasta tubes. Place each filled tube in the baking dish over the marinara sauce.

Step 5: Add Sauce and Cheese Topping

Pour the remaining 1 cup of marinara sauce over the stuffed cannelloni tubes, making sure they’re well coated. Sprinkle a little extra mozzarella and Parmesan on top for a golden, cheesy crust.

Step 6: Bake Until Bubbly and Golden

Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and lightly browned.

Step 7: Let It Rest and Serve

Allow the cannelloni to rest for 5 minutes before serving. This helps the filling set and makes it easier to slice and plate. Serve hot with a simple green salad or crusty bread.

Nutrition-Minded Tweaks

• Use part-skim ricotta and mozzarella to reduce fat content without sacrificing creaminess.
• Add finely chopped herbs like fresh basil or parsley to boost antioxidants and freshness.
• Incorporate finely chopped kale or Swiss chard with the spinach for extra vitamins and fiber.
• Choose a low-sodium marinara sauce or make your own to control salt levels.
• Serve with a side of roasted vegetables to increase fiber and nutrient density.

What Could Go Wrong

• Cannelloni tubes bursting: Be careful not to overfill tubes, as too much filling can cause them to break during baking.
• Dry filling: If the spinach isn’t cooked enough or the ricotta is too thick, the filling can be dry rather than creamy.
• Undercooked pasta: Make sure the tubes are fully covered with sauce during baking to allow them to soften properly.
• Soggy dish: Avoid excess water in spinach by thoroughly draining after cooking to prevent watery filling.

Storing Tips & Timelines

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. Cannelloni can also be frozen before baking—assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Bake from frozen, adding extra baking time and keeping it covered with foil initially to prevent drying out.

Top Questions & Answers

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out as much water as possible before adding it to the filling to avoid a watery texture.

Is it possible to make this recipe vegan?

To make a vegan version, substitute ricotta with a plant-based cheese alternative, omit the egg, and use vegan mozzarella. There are many vegan ricotta recipes made from tofu or cashews that work well.

Can I prepare the filling ahead of time?

Absolutely! The filling can be made up to 2 days in advance and stored in the refrigerator, which actually helps the flavors meld together nicely.

How do I prevent the cannelloni from sticking to the baking dish?

Spreading a good layer of marinara sauce on the bottom of the baking dish before adding the stuffed tubes helps prevent sticking. Also, covering the dish while baking retains moisture and softens the pasta evenly.

Similar Recipes

• Cheesy Pumpkin Lasagna Roll Ups – A seasonal twist on stuffed pasta with creamy pumpkin and cheese.
• Pasta With Fresh Tomato Sauce And Basil – A light and fresh pasta dish that complements the richness of stuffed cannelloni.
• Cheesy Spinach Artichoke Pasta – Another creamy and cheesy spinach pasta recipe with a delightful twist.

Wrap-Up

This Spinach Ricotta Stuffed Cannelloni recipe is a fantastic way to enjoy a classic Italian favorite with a fresh, homemade touch. The creamy, cheesy filling paired with tender pasta and rich marinara will quickly become a household staple. Whether you’re cooking for a special occasion or a weeknight dinner, this dish delivers flavor, comfort, and elegance with every bite. Plus, it pairs beautifully with simple sides and other pasta dishes, making it versatile for any meal plan. Give it a try, and you’ll see why it’s a recipe that works every time!

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