Spinach cannelloni is a classic baked pasta dish that combines simplicity and comfort, while still feeling special enough for a family gathering or a relaxed weekend meal. Although it is rooted in Italian cooking, this recipe has become popular worldwide because it uses familiar ingredients and straightforward techniques. At the same time, it delivers rich flavour, creamy texture, and a satisfying result that appeals to both vegetarians and meat-eaters alike.
This spinach cannelloni recipe is built around a creamy spinach and ricotta filling, gently seasoned and baked in tomato passata until bubbling and golden. Because the ingredients are balanced and the method is uncomplicated, it is an ideal dish for home cooks who want reliable results without spending hours in the kitchen. Moreover, it can be prepared ahead of time, which makes it practical for busy schedules.
Recipe Overview
Prep time: 15 minutes
Cooling time: 15 minutes
Cook time: 25 minutes
Total time: 55 minutes
Serves: 4
Difficulty: Easy
This spinach cannelloni works well when you need a comforting oven-baked meal, but it is also suitable for entertaining because it looks impressive once served. In addition, the resting time after baking allows the filling to settle, which improves both texture and flavour.
Ingredients for Spinach Cannelloni
1 tbsp olive oil, plus extra for drizzling
2 tbsp butter
2 garlic cloves, finely chopped
¼ tsp ground nutmeg
150 g baby spinach, washed and finely chopped
500 g ricotta cheese
½ cup (50 g) grated parmesan
16 cannelloni tubes
700 ml tomato passata
2¼ cups (200 g) grated mozzarella
Mixed green salad, to serve
Each ingredient has a clear role in the final dish. The olive oil and butter provide richness and depth, while the garlic forms the aromatic base. Spinach and ricotta are the heart of the filling, and the cheeses add structure and flavour. Meanwhile, the tomato passata keeps the cannelloni moist during baking and balances the creaminess of the filling.
Understanding the Key Ingredients
Ricotta is essential in spinach cannelloni because it is light, mild, and creamy. Unlike heavier cheeses, it blends easily with spinach and does not overpower it. Therefore, the filling stays soft and smooth rather than dense. Parmesan, on the other hand, brings saltiness and umami, which deepens the overall flavour.
Spinach can be used fresh or frozen, but fresh baby spinach tends to give a cleaner taste. However, frozen spinach is also a good option, provided it is thoroughly drained. Excess moisture can make the filling watery, and that may affect the final texture. Nutmeg is used sparingly, but it is important because it enhances the spinach without drawing attention to itself.
How to Make Spinach Cannelloni
Preheat the oven to 180°C (160°C fan-forced).
Heat the olive oil and butter in a large non-stick pan. Add the garlic and cook gently for a few minutes. Because garlic burns easily, it should soften without browning. Stir in the nutmeg and spinach, then cook for about 5 minutes until the spinach has wilted and most of the moisture has evaporated. Transfer the mixture to a bowl and allow it to cool.
Once the spinach mixture has cooled, mix it with the ricotta and half of the parmesan. This step is important because adding ricotta to hot spinach can change its texture. Using a piping bag, fill the cannelloni tubes carefully, ensuring they are full but not packed too tightly.
Spread half of the passata over the base of a baking dish. Arrange the filled spinach cannelloni in a single layer, then cover them with the remaining passata. Drizzle lightly with olive oil and sprinkle over the mozzarella and remaining parmesan.
Bake for 25 minutes, until the sauce is bubbling and the cheese has melted and turned lightly golden. After baking, allow the dish to rest for 5 minutes before serving, because this helps the layers hold together when plated.
Baking Technique and Texture
One reason spinach cannelloni works so well as an oven dish is that the pasta cooks directly in the sauce. Because of this, it is not necessary to pre-cook the cannelloni tubes. The tomato passata provides enough moisture, and the covered filling steams gently inside the pasta while baking.
For best results, the cannelloni should fit snugly in the dish. If they are spread too far apart, they may dry out. Conversely, if they are overcrowded, the heat may not circulate evenly. Therefore, choosing the right baking dish is a small but important detail.
Ingredient Notes and Practical Tips
Ricotta provides a creamy base, but quality matters. A smooth, fresh ricotta will blend better than a grainy one. If the ricotta seems very wet, it can be strained briefly before use. Spinach should always be cooled before mixing, because heat can cause separation.
Another helpful tip is to season gradually. Because parmesan is naturally salty, it is best to taste the filling before adding extra salt. In this way, the flavours stay balanced.
Variations and Adaptations
Although this spinach cannelloni recipe is classic, it can easily be adapted. For a richer version, half of the tomato passata can be replaced with a light béchamel sauce. This creates a creamier finish while still keeping the dish balanced.
For extra flavour, additional herbs such as basil or oregano can be mixed into the sauce. A vegan version can be prepared using plant-based ricotta and cheese alternatives, and gluten-free cannelloni tubes work well for those avoiding gluten.
Nutritional Information (per serving, approx.)
Calories: ~520 kcal
Protein: ~28 g
Fat: ~28 g
Carbohydrates: ~38 g
Fibre: ~4 g
These values are estimates, but they show that spinach cannelloni is filling and nutritionally balanced, especially when served with a fresh salad.
Serving Suggestions
Spinach cannelloni pairs naturally with a simple green salad, because the freshness contrasts with the richness of the baked pasta. Crusty bread or garlic bread can also be served on the side, while a light white wine complements the dish without overwhelming it.
Make-Ahead and Storage Tips
One of the biggest advantages of spinach cannelloni is that it can be assembled in advance. The dish can be prepared earlier in the day, covered, and baked just before serving. It also freezes well, either before or after baking, which makes it practical for meal planning.
Why This Spinach Cannelloni Works
This dish succeeds because it balances flavours, textures, and technique. The filling is creamy but not heavy, the sauce is rich but not overpowering, and the baking process brings everything together. As a result, spinach cannelloni remains a reliable and comforting choice, whether it is served for a casual dinner or a more special occasion.
If you enjoy comforting yet elegant dishes like spinach cannelloni, you might also like trying something a little different. This chicken involtini with ricotta and asparagus is a lighter, protein-rich option that still delivers plenty of flavour and works beautifully as a main course for both everyday meals and special occasions.
Chicken Involtini with Ricotta and Asparagus:
https://rooftopbakery.com/chicken-involtini-recipe-ricotta-asparagus/
