Spinach Ricotta Cannelloni Recipe with Creamy Herb Filling

Why You’ll Love This Spinach And Ricotta Cannelloni

This spinach and ricotta cannelloni recipe is a go-to favorite for anyone seeking a simple yet delicious meal that hits the spot every time. It’s straightforWard and quick to put together, perfect for beginners or those with a packed schedule, meaning you can spend less time in the kitchen and more timearound the table with loved ones. Plus, the dish is loaded with fresh, wholesome ingrédients that make it a smart choice for health-conscious cooks.

What really sets spinach and ricotta cannelloni apart is how it delivers a burst of nutrients without skimping on taste. The spinach brings in vitamins and minerals that help keep you feeling great, while the ricotta adds a creamy touch that’s both satisfying and comforting. Imagine turning everyday veggies into a hearty bake that feels like a warm hug on a busy weeknight.

You’ll appreciate how this recipe bends to fit different needs, whether you’re going plant-based or watching your calories. It’s affordable, uses common items from your pantry, and results in a meal that everyone will rave about. For more ideas on healthy meals, check out our healthy vegetable recipes page on our blog.

Essential Ingredients for Spinach And Ricotta Cannelloni

Getting the ingredients right is key to making spinach and ricotta cannelloni that tastes amazing and turns out just perfect every time. This recipe calls for a mix of fresh veggies, creamy cheese, and simple pasta that all come together to create something special. Below, you’ll find a complete list of everything needed, organized by category for easy shopping and prep.

Sauce Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 fresh bay leaf (or dried as substitute)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/3 cup tomato paste
• 800 g (28 oz) canned crushed tomato
• 4 cups low sodium vegetable or chicken stock/broth
• 1/3 cup dry white wine (or extra stock as substitute)
• 3/4 tsp salt
• 1 1/2 tsp sugar
• 1/3 tsp black pepper
• 2/3 cup basil leaves, roughly torn (optional)

Filling Ingredients

• 250 g (8 oz) frozen chopped spinach, thawed and squeezed dry (or fresh sautéed and drained)
• 500 g (1 lb) full-fat ricotta cheese
• 1/3 cup finely shredded parmesan
• 1 cup shredded cheese (such as cheddar, tasty, Colby, Gruyere, or Swiss)
• 1 egg (optional, for binding)
• 1 large garlic clove, minced
• Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
• 3/4 tsp kosher or cooking salt
• 1/2 tsp black pepper

Cannelloni and Topping Ingredients

• 18 22 dried cannelloni tubes (about 250 g pack) or 14 manicotti tubes
• 1/3 cup finely shredded parmesan for topping
• 1 1/4 cups shredded mozzarella for topping
• Additional basil and parmesan for garnish (optional)

These ingredients make for a balanced dish that’s not only tasty but also adaptable. For instance, if you’re exploring healthier options, remember that spinach packs a punch of goodness, as explained in this benefits of spinach resource.

How to Prepare the Perfect Spinach And Ricotta Cannelloni: Step-by-Step Guide

Diving into making spinach and ricotta cannelloni is easier than it sounds, and the results are worth every step. Start by gathering your ingredients and setting up your workspace to keep things smooth and fun. This guide walks you through each part so you can whip up a fantastic meal without any hassle.

First, heat olive oil in a pot over medium-high heat. Add onion, garlic, bay leaf, thyme, and oregano, then cook for 3-4 minutes until the onion is translucent. Stir in tomato paste and cook for 1 minute before adding white wine and simmering on high until mostly evaporated, about 2 minutes.

Next, add crushed tomatoes, stock, sugar, salt, and pepper, then simmer on medium-low heat for 20 minutes. Remove the bay leaf, blend the sauce until smooth, simmer for 1 more minute, and stir in basil leaves to keep it warm. For the filling, squeeze out excess water from spinach and mix with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper, adjusting seasoning as needed.

Preheat your oven to 180°C (350°F) or 160°C fan. Spread 1 cup of sauce on the base of a baking dish, fill cannelloni tubes using a piping bag, arrange them in the dish, and cover with the remaining sauce. Cover the dish with foil and bake for 30 minutes, then remove the foil, sprinkle parmesan and mozzarella on top, and bake uncovered for 15 minutes until the cheese melts and browns slightly. Finally, garnish with extra parmesan and basil before serving, and let it rest a bit for the flavors to settle.

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Dietary Substitutions to Customize Your Spinach And Ricotta Cannelloni

Making spinach and ricotta cannelloni your own is all about tweaks that fit your lifestyle, and it’s simpler than you might think. Whether you’re vegan or just cutting back on gluten, these swaps keep the dish delicious and true to its roots. Let’s look at some easy ways to adjust the recipe for different needs.

Protein and Main Component Alternatives

• Replace ricotta cheese with tofu or cashew-based cheese for vegan needs.
• Use lentils or finely chopped mushrooms as extra filling to add protein and texture.

Vegetable, Sauce, and Seasoning Modifications

• Substitute spinach with kale, chard, or beet greens depending on what you have on hand.
• Swap tomato sauce with a creamy béchamel or pumpkin sauce to mix things up.
• Adjust seasonings with herbs like basil, nutmeg, or chili flakes for a fresh twist.
• For gluten-free diets, select certified gluten-free pasta and ensure sauces are free from gluten.

These changes help everyone enjoy the meal, and they show how versatile spinach and ricotta cannelloni can be. For more on ricotta’s perks, check out this ricotta cheese nutrition guide.

Mastering Spinach And Ricotta Cannelloni: Advanced Tips and Variations

Once you’re comfortable with the basics, it’s time to level up your spinach and ricotta cannelloni game with some pro moves and fun twists. These tips can turn a simple dinner into something that feels like it came from a fancy kitchen. Let’s break it down to make it easy to follow.

Pro Cooking Techniques

Blanch spinach before sautéing to cut down on moisture and boost its flavor this keeps the filling from getting too watery. Using a piping bag ensures even filling in the tubes, avoiding any spills or bursts during baking.

Flavor Variations

• Add herbs like oregano or rosemary to the filling for extra zing.
• Mix in nutmeg to the ricotta for a warm, cozy note.
• Incorporate sun-dried tomatoes or roasted garlic into the sauce for deeper taste.

Presentation and Make-Ahead Options

Garnish with fresh basil or a drizzle of olive oil to make it look as good as it tastes. For busy days, assemble the cannelloni ahead and chill it for up to 24 hours, or freeze it for a month and bake straight from frozen with a little extra time.

These ideas let you get creative while keeping the dish reliable and yummy. Prep time is just 25 minutes, cook time 35 minutes, for a total of 1 hour, making it ideal for weeknights.

How to Store Spinach And Ricotta Cannelloni: Best Practices

Keeping your spinach and ricotta cannelloni fresh is key to enjoying leftovers without any letdown. Proper storage means you can savor the flavors days later or even pull it from the freezer for a quick meal. Here are some straightforward ways to handle it.

This dish freezes well, so it’s great for meal prep. Leftovers can be stored in the fridge for up to three days, adding to its convenience.

FAQs: Frequently Asked Questions About Spinach And Ricotta Cannelloni

Spinach And Ricotta Cannelloni

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🌿 Enjoy a creamy and herb-infused Spinach Ricotta Cannelloni that’s both satisfying and packed with flavor.
🧀 This dish makes a comforting, cheesy meal perfect for family dinners or special occasions.

• Total Time: 1 hour
• Yield: 5 servings 1x

Ingredients

Scale 1x2x3x

2 tbsp olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 fresh bay leaf (or dried as substitute)

1/2 tsp dried thyme

1/2 tsp dried oregano

1/3 cup tomato paste

800 g (28 oz) canned crushed tomato

4 cups low sodium vegetable or chicken stock/broth

1/3 cup dry white wine (or extra stock as substitute)

3/4 tsp salt

1 1/2 tsp sugar

1/3 tsp black pepper

2/3 cup basil leaves, roughly torn (optional)

250 g (8 oz) frozen chopped spinach, thawed and squeezed dry (or fresh sautéed and drained)

500 g (1 lb) full-fat ricotta cheese

1/3 cup finely shredded parmesan

1 cup shredded cheese (such as cheddar, tasty, Colby, Gruyere, or Swiss)

1 egg (optional, for binding)

1 large garlic clove, minced

Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)

3/4 tsp kosher or cooking salt

1/2 tsp black pepper

18 22 dried cannelloni tubes (about 250 g pack) or 14 manicotti tubes

1/3 cup finely shredded parmesan for topping

1 1/4 cups shredded mozzarella for topping

Additional basil and parmesan for garnish (optional)

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Instructions

1-First, heat olive oil in a pot over medium-high heat. Add onion, garlic, bay leaf, thyme, and oregano, then cook for 3-4 minutes until the onion is translucent. Stir in tomato paste and cook for 1 minute before adding white wine and simmering on high until mostly evaporated, about 2 minutes.

2-Next, add crushed tomatoes, stock, sugar, salt, and pepper, then simmer on medium-low heat for 20 minutes. Remove the bay leaf, blend the sauce until smooth, simmer for 1 more minute, and stir in basil leaves to keep it warm. For the filling, squeeze out excess water from spinach and mix with ricotta, parmesan, shredded cheese, egg, garlic, nutmeg, salt, and pepper, adjusting seasoning as needed.

3-Preheat your oven to 180°C (350°F) or 160°C fan. Spread 1 cup of sauce on the base of a baking dish, fill cannelloni tubes using a piping bag, arrange them in the dish, and cover with the remaining sauce. Cover the dish with foil and bake for 30 minutes, then remove the foil, sprinkle parmesan and mozzarella on top, and bake uncovered for 15 minutes until the cheese melts and browns slightly. Finally, garnish with extra parmesan and basil before serving, and let it rest a bit for the flavors to settle.

Last Step:

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Notes

🧀 Use full-fat ricotta for better texture; low-fat ricotta tends to be drier and harder to pipe.
🌱 Frozen spinach is convenient; if using fresh spinach, sauté and drain it well before use.
🍝 Filling dry cannelloni tubes is easiest with a piping bag.
💧 The sauce ensures sufficient liquid for proper pasta cooking.
❄️ This dish freezes well before or after cooking.
🥗 Serve with a simple garden salad or Italian sides like garlic bread for a complete meal.

• Author: Brandi Oshea
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 407 g
• Calories: 531 kcal