Sunday Spinach and Ricotta Cannelloni

Name: Sunday Spinach and Ricotta Cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 cannelloni tubes; 300g ricotta cheese; 200g fresh spinach, chopped; 1/2 teaspoon nutmeg; 100g grated Parmesan cheese; Salt and pepper to taste; 400g canned crushed tomatoes; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Comfort Food

I love making this Sunday Spinach and Ricotta Cannelloni when I want to create a comforting meal that brings everyone together. The creamy ricotta combined with fresh spinach enveloped in tender pasta tubes is heartwarming and delicious. It’s a dish that requires a bit of love and care, but the end result is absolutely worth it. Perfect for family gatherings, this recipe transforms an ordinary Sunday into something special without much fuss.

Created by

Bethany Clarke

Last updated on 2026-01-10T12:52:14.683Z

When I first attempted making cannelloni, I was a bit intimidated by the thought of stuffing pasta. However, I discovered that using a piping bag made it not only easier but also a lot more fun! The combination of sautéed spinach and creamy ricotta creates a delightful filling that rivals any traditional dish.

What makes my version unique is incorporating a hint of nutmeg into the ricotta mixture, which adds depth and warmth to each bite. The homemade tomato sauce brings it all together, creating a comforting meal that feels as special as it tastes.

        Why You'll Love This Recipe
        Deliciously creamy ricotta paired with nutritious spinach
Homemade sauce brings a fresh, vibrant flavor
Perfectly baked for a golden, bubbling finish

      

The Importance of Fresh Ingredients

Using fresh spinach is crucial in this cannelloni recipe. Not only does it provide vibrant color, but it also enhances the flavor and nutritional value of the dish. When choosing spinach, look for bright green leaves without any wilting or yellowing. This will ensure the best texture and taste in your filling.

Likewise, the quality of ricotta is essential. Opt for whole milk ricotta for a creamier texture that melds beautifully with the spinach. Avoid low-fat varieties as they can lack the richness that makes this dish comforting and satisfying.

Filling and Shaping Cannelloni

When stuffing the cannelloni tubes, a piping bag is your best tool for ensuring a consistent and mess-free process. If you don’t have one, a resealable plastic bag with the corner snipped off can work just as well. Fill each tube generously; it’s common for them to have air pockets, which can lead to uneven cooking.

If you find that your filling is too thick to pipe easily, add a splash of cream or milk to loosen it up. This will make it easier to fill the tubes without breaking them. Remember to fill them carefully, as overstuffed tubes may burst while baking.

Make-Ahead and Storage Tips

This Spinach and Ricotta Cannelloni can be prepared ahead of time, making it an ideal dish for busy weekends. Assemble the cannelloni and layer them with the sauce in a baking dish, then cover tightly with plastic wrap. You can refrigerate it for up to 24 hours before baking. Just remember to increase the baking time by about 10-15 minutes if baking straight from the fridge.

For longer storage, consider freezing the assembled cannelloni. Wrap tightly in foil and place them in a freezer-safe container. They will keep well for up to three months. To reheat, thaw overnight in the refrigerator, then bake uncovered at 180°C (350°F) until heated through and bubbly.

Ingredients

For the Cannelloni

12 cannelloni tubes
300g ricotta cheese
200g fresh spinach, chopped
1/2 teaspoon nutmeg
100g grated Parmesan cheese
Salt and pepper to taste

For the Sauce

400g canned crushed tomatoes
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Steps

Prepare the Sauce

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Stir in the crushed tomatoes and oregano, and season with salt and pepper.

Simmer for 15-20 minutes to allow flavors to meld.

Make the Filling

In a bowl, combine the ricotta, chopped spinach, nutmeg, and half of the grated Parmesan. Season with salt and pepper. Mix well until fully combined.

Stuff the Cannelloni

Using a piping bag, fill each cannelloni tube with the ricotta and spinach mixture. Place the filled tubes in a baking dish.

Bake

Pour the tomato sauce over the cannelloni, ensuring they are well covered. Top with remaining Parmesan cheese. Cover with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes, then remove foil and bake for an additional 15 minutes until golden.

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes to the tomato sauce. You can also substitute the spinach with kale for a different flavor profile.

Adapting the Recipe

If you're looking to make this dish gluten-free, substitute traditional cannelloni with gluten-free pasta tubes. Be sure to check the cooking instructions, as gluten-free varieties may have different cooking times and textures.

You can also experiment with different greens in the filling. Kale or Swiss chard can be delicious substitutes for spinach, offering unique flavors and a similar texture. Just make sure to sauté kale first, as it can be tougher than spinach.

Serving Suggestions

This cannelloni pairs wonderfully with a simple side salad dressed in lemon vinaigrette, which will cut through the creaminess of the dish. Alternatively, a crusty garlic bread can complement the cannelloni’s flavors and is perfect for sopping up any leftover sauce.

For extra garnishing, top your baked cannelloni with chopped fresh basil or parsley before serving, adding a pop of color and fresh herbaceous notes that elevate the whole dish.

Questions About Recipes

→ Can I prepare the cannelloni in advance?

Yes, you can prepare the filled cannelloni and store them in the refrigerator for up to 24 hours before baking.

→ What can I use instead of ricotta cheese?

You can use cottage cheese or cream cheese as alternatives, but they will alter the flavor and texture slightly.

→ Can I freeze the cannelloni?

Absolutely! You can freeze the uncooked or cooked cannelloni. Just ensure they are well wrapped to prevent freezer burn.

→ What can I serve with cannelloni?

A simple side salad and garlic bread complement the cannelloni perfectly for a complete meal.