When it comes to comfort food, Spinach Ricotta Cannelloni is the reigning champion. Imagine tender pasta tubes generously filled with a creamy, herb-infused ricotta cheese and vibrant spinach, all lovingly bathed in a rich tomato sauce. It’s like a warm hug on a plate, promising to elevate any dinner from ordinary to unforgettable. For more inspiration, check out this dinner recipes recipe.

Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Spinach Ricotta Cannelloni</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other cheeses in Spinach Ricotta Cannelloni?
- How do I make this dish vegan-friendly?
- Can Spinach Ricotta Cannelloni be frozen?
- 📖 Recipe Card
This dish is perfect for cozy family dinners or impressing guests at your next gathering. The delightful aroma wafting from the oven as it bakes will have everyone asking what’s cooking. Trust me, as you take that first bite, you’ll be transported to culinary heaven—each mouthful bursting with flavor and texture.
Why You'll Love This Recipe
- This Spinach Ricotta Cannelloni is not just delicious; it’s simple enough for weeknight meals
- You can easily customize it based on your tastes or what’s in your fridge
- The colors are vibrant and visually stunning, making it an eye-catching dish for any table setting
- Perfect for family gatherings but elegant enough for special occasions too
I remember the first time I made this recipe; my dad gave me an approving nod while devouring his portion with a side of garlic bread. It felt like winning a Michelin star in my own kitchen!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Spinach: Choose bright green leaves; they should be crisp and free of blemishes for optimum flavor.
Ricotta Cheese: Look for whole milk ricotta; it adds creaminess and richness that’s simply unbeatable.
Lasagna Pasta Sheets: Use no-boil varieties to save time and ensure easy assembly.
Marinara Sauce: A jar of quality marinara brings robust flavors without extra effort; choose one without added sugars.
Parmesan Cheese: Freshly grated parmesan adds a savory kick; avoid pre-grated options for better melting.
Eggs: A couple of eggs help bind the filling together perfectly, giving it that creamy texture.
Fresh Herbs (Basil & Oregano): Use fresh herbs whenever possible; they elevate the flavor profile significantly.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Spinach Ricotta Cannelloni
Prepare the Filling: Start by preheating your oven to 375°F (190°C) while you sauté fresh spinach in a pan until wilted. Let it cool slightly before chopping finely. In a bowl, combine ricotta, chopped spinach, eggs, and herbs until well mixed.
Assemble the Cannelloni: Spread a thin layer of marinara sauce on the bottom of a baking dish. Take a lasagna sheet and fill it with about two tablespoons of the spinach mixture. Roll it up tightly and place seam-side down in the dish.
Add More Sauce & Cheese: Pour remaining marinara sauce over the arranged cannelloni, ensuring each piece is covered well to keep them moist while baking. Sprinkle generously with grated parmesan cheese for that golden crust.
Bake Until Golden Brown: Cover the baking dish with aluminum foil and bake in your preheated oven for 25 minutes. Then remove the foil and bake for an additional 15 minutes until bubbly and lightly browned on top.
Cool & Serve!: Once baked to perfection, remove from the oven and let cool for about 10 minutes before serving. Garnish with extra herbs or cheese if you’re feeling fancy!
You’ll find that each step brings its own delightful aromas and textures into your kitchen. And who doesn’t love a little kitchen magic? Enjoy every bite of this delightful Spinach Ricotta Cannelloni!
You Must Know
- Spinach Ricotta Cannelloni is a crowd-pleaser, boasting creamy ricotta and vibrant spinach
- Get ready for an aroma that fills your kitchen with warmth, making dinner feel like a hug
- Plus, it’s a great way to sneak some greens into your meal
Perfecting the Cooking Process
Start by boiling the cannelloni shells, then prepare the filling while they cool. Assemble the dish layer by layer for even cooking.
Add Your Touch
Feel free to swap spinach with kale or add sun-dried tomatoes for a flavor boost. A sprinkle of nutmeg can elevate the ricotta too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat covered in the oven at 350°F until warmed through.
Chef's Helpful Tips
- Use fresh spinach for better flavor and texture; frozen may turn watery
- Don’t overstuff cannelloni; a little filling goes a long way
- Bake with foil initially to keep moisture in, then uncover for browning
Cooking this dish always takes me back to family gatherings where laughter filled the air, and my grandma would serve her version—everyone would rush to the table like it was the last slice of pizza!
FAQ
Can I use other cheeses in Spinach Ricotta Cannelloni?
Yes, mozzarella or goat cheese can add different flavors and textures.
How do I make this dish vegan-friendly?
Substitute ricotta with tofu blended with nutritional yeast and lemon juice.
Can Spinach Ricotta Cannelloni be frozen?
Absolutely! Freeze before baking for easy meals later on; just add extra baking time.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Delicious Spinach Ricotta Cannelloni
- Total Time: 1 hour
- Yield: Serves 4
Description
Indulge in the ultimate comfort food with our Spinach Ricotta Cannelloni. Tender pasta tubes are filled with a creamy, herb-infused ricotta and vibrant spinach, all smothered in rich marinara sauce. Perfect for family dinners or special gatherings, this dish is not only delicious but also visually stunning. With its delightful aroma and satisfying flavors, it will surely transport you to culinary bliss.
Ingredients
- 1 cup fresh spinach (chopped)
- 15 oz ricotta cheese (whole milk)
- 8 no-boil lasagna sheets
- 2 cups marinara sauce
- ½ cup grated parmesan cheese
- 2 large eggs
- 1 tsp fresh basil (chopped)
- 1 tsp fresh oregano (chopped)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the chopped spinach in a pan until wilted. Allow it to cool slightly.
- In a bowl, mix the ricotta, sautéed spinach, eggs, basil, and oregano.
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Fill each lasagna sheet with about two tablespoons of the spinach mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining marinara sauce over the cannelloni and sprinkle with parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannelloni (approximately 150g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 70mg