Baked Spinach and Ricotta Cannelloni – Easy Family Dinner

This Cannelloni recipe brings pure Italian comfort straight to your table. Tender pasta tubes filled with a creamy ricotta and spinach mixture are baked in a rich tomato sauce, topped with bubbling melted cheese. Perfect for a family dinner, this dish feels special yet simple to make.

Why You’ll Love This Recipe

• Comforting layers of creamy filling and rich tomato sauce
• Perfect make-ahead dish for family dinners or entertaining
• Customizable with meat, veggies, or extra cheese
• Freezer-friendly and easy to reheat
• Classic Italian flavors everyone adores

Ingredients

For the Filling

• 1 cup ricotta cheese
• 1 cup chopped spinach (fresh or frozen, drained well)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

For the Sauce

• 2 cups tomato sauce or marinara
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste

For Assembly

• 12 cannelloni tubes (uncooked or precooked, depending on brand)
• 1 cup shredded mozzarella for topping
• 2 tablespoons grated Parmesan cheese

Step-by-Step Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté garlic until fragrant. Add tomato sauce, seasoning, and simmer for 5 minutes.
3. In a bowl, combine ricotta, spinach, mozzarella, Parmesan, egg, and seasonings. Mix until smooth.
4. Fill a piping bag or small spoon to stuff each cannelloni tube with the ricotta filling.
5. Spread a thin layer of sauce on the bottom of a baking dish.
6. Arrange filled cannelloni over the sauce, then pour the remaining sauce on top.
7. Sprinkle mozzarella and Parmesan evenly across the surface.
8. Cover with foil and bake for 25 minutes.
9. Remove foil and bake another 10 minutes until golden and bubbly.
10. Let rest for 5 minutes before serving.

Tips & Variations

• Meat option: Add browned ground beef or sausage to the sauce for a heartier dish.
• Vegetarian: Keep it meatless with spinach and ricotta or substitute roasted mushrooms.
• Cheese lovers: Mix in fontina or provolone for richer flavor.
• Make-ahead: Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze assembled (unbaked) cannelloni for up to 2 months.
• Reheat: Bake frozen cannelloni directly from the freezer at 350°F (175°C) for 45–50 minutes.
• Tip: Add extra sauce before reheating to keep it moist.

Serving & Pairing Ideas

• Serve with garlic bread or focaccia.
• Pair with a crisp green salad or roasted vegetables.
• Finish the meal with a simple Italian dessert like panna cotta or tiramisu.

Frequently Asked Questions

Can I use fresh pasta sheets instead of tubes?

Yes. Simply blanch the sheets briefly, fill, roll them up, and arrange in the baking dish — they cook beautifully with the sauce.

What’s the difference between manicotti and cannelloni?

Cannelloni are smooth tubes often filled with ricotta or spinach, while manicotti are slightly larger and ridged. Both work well in this recipe.

How can I prevent the pasta from drying out?

Make sure the tubes are fully covered in sauce and foil during baking to retain moisture.

Can I make this without ricotta?

Yes, try cottage cheese or a mixture of mascarpone and spinach for a creamy alternative.

Ready to Make It?

Bring a taste of Italy to your dinner table tonight with this easy, comforting Cannelloni recipe. With creamy filling, rich tomato sauce, and golden cheese on top, it’s guaranteed to impress.

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