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The main dish, Mediterranean

Spinach and ricotta cannelloni

Spinach and ricotta cannelloni is a baked pasta dish for 6, stuffed by hand and topped with tomato sauce and melted cheese. It takes 35 minutes of active work, comes together in the morning to bake just before serving, rates as easy, and costs about €3.20 per person. The key is a well drained filling and a sauce loose enough to cook the dry pasta without precooking it.

My homemade cannelloni, stuffed with spinach and ricotta, under a bubbling tomato sauce, a classic Sunday dish.

Spinach and ricotta cannelloni
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach

Under a layer of bubbling mozzarella, the spinach and ricotta filling stays soft and just lightly scented with nutmeg, while the homemade tomato sauce keeps a simple texture, neither too thick nor too watery. It is the kind of comforting dish you find in family kitchens on a Sunday, and it holds up well for a casual dinner with friends.

This dish works for a family meal or a more relaxed evening with guests, especially in fall or winter when you want something warming. Since kids tend to like it and most of the work happens ahead of time, it is also a safe choice when you are cooking for a mixed crowd, with a green salad to start and little else to manage once guests arrive.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 15 min
  2. The same day 3 steps, 45 min
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 45 min

Make the filling the day before and keep it chilled in a sealed container. In the morning, make the sauce, stuff the cannelloni, top with cheese, and keep the covered dish in the fridge. Right before your guests arrive, all that is left is to bake it, covered with foil first, then uncovered to brown the cheese.

The ingredients

6 people

Pantry

  • Dry cannelloni tubes 18
  • Canned crushed tomatoes 800 g
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen leaf spinach 900 g

Dairy

  • Ricotta 500 g
  • Mozzarella 250 g
  • Parmesan 80 g
  • Egg 1

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Thaw the spinach, squeeze it very hard to remove the water, then chop it. 10 min

    Squeeze it in a kitchen towel, a wet filling would make the pasta soggy.

  2. Mix the spinach, ricotta, egg, half the parmesan, nutmeg, salt and pepper. 5 min

    Taste the filling, it should be well seasoned.

The same dayDuring the day, whenever you get a moment.

  1. Make the sauce with the onion, garlic and tomatoes, cooking 15 minutes over low heat. 20 min

    Add a splash of water if it gets too thick.

  2. Stuff the raw cannelloni with the filling, arrange them in an oiled dish and cover with sauce. 20 min

    Dry cannelloni soften as they bake, no need to precook them as long as the sauce is loose enough.

  3. Top with mozzarella and parmesan, cover the dish with plastic wrap and refrigerate. 5 min

    Cover well with sauce, no pasta should be left uncovered.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake covered with foil for 35 minutes at 190°C, then uncovered for another 10 minutes. 45 min

    Remove the foil to brown the cheese.

Our tips to get it right

  • Use store bought dry cannelloni without precooking them, a sauce that is loose enough cooks them perfectly in the oven.
  • Really squeeze out the thawed spinach, leftover water is the main reason the filling turns soggy and soaks the pasta.
  • Check that no pasta tube pokes out above the sauce before baking, exposed edges dry out and turn hard and brittle.

The variations

  • Swap the ricotta for drained cottage cheese or a similar fresh cheese for a slightly lighter filling.
  • Stir in sliced mushrooms sautéed in a pan for a more autumn leaning version.
  • For a quicker version, use a store bought tomato sauce and precooked cannelloni, which cuts active time down to about 15 minutes.

What to serve it with

  • A simple green salad
  • Crusty bread for the sauce
  • A glass of light red wine

Storage

Keeps 2 to 3 days in the fridge in a sealed container. Freezes well before baking, wrapped tightly, thaw overnight in the fridge. Reheat in the oven at 180°C for about 20 minutes, covered so it does not dry out.

Questions about this recipe

Can I use fresh spinach instead of frozen?

Yes, use about 1.2 kg of fresh spinach, wilted in a pan then squeezed hard to remove the water. The result is the same once the filling is well drained.

Do I need to precook the dry cannelloni before stuffing them?

No, dry cannelloni cook directly in the dish as long as the sauce is loose enough to soften them in the oven. That is exactly what makes this recipe quick.

What is the easiest way to stuff cannelloni without breaking them?

A piping bag without a tip is the simplest, cleanest method. A zip top bag with one corner snipped off also works well.

Can I use a different cheese instead of mozzarella?

Yes, shredded Gruyère or cheddar both melt and brown well on top. Mozzarella just gives a stretchier pull when you cut into it.

Can a spinach and ricotta cannelloni bake be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the day before, 2 steps, the same day, 3 steps, when it's time to serve, 1 step.

How long does it take to make a spinach and ricotta cannelloni bake?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a spinach and ricotta cannelloni bake?

About 540 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a spinach and ricotta cannelloni bake cost?

About €3.20 per person, that's €19.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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