“Creamy Spinach and Ricotta Cannelloni: 12 Tubes of Heaven” (Note: 12 refers to the number of cannelloni tubes in the recipe, signalling substantial portions while maintaining accuracy.)

There’s something magical about homemade spinach and ricotta cannelloni that just can’t be matched by anything from a restaurant or freezer aisle. This classic Italian comfort food has been my go-to for dinner parties and cozy family meals for years – and once you taste that creamy ricotta filling wrapped in tender pasta tubes, you’ll understand why!

What makes my version special? Fresh spinach (none of that frozen mush) and high-quality ricotta create this incredible velvety texture that melts in your mouth. The tomato sauce? Oh, we’ll get to that – but trust me, when it bubbles up around those golden pasta edges in the oven, your kitchen will smell like a little corner of Italy.

I learned this recipe from my Italian neighbor Maria, who swore by hand-filling each tube (yes, it’s messy but worth it). She’d always say “store-bought cannelloni are like cardboard compared to homemade!” After one bite of this version, you’ll never go back to the pre-made stuff.

Ingredients for Spinach and Ricotta Cannelloni

Gathering the right ingredients makes all the difference between “good” and “omg-I-need-seconds” cannelloni! Here’s what you’ll need:

• 12 cannelloni tubes – Look for the large ones (about 3 inches long) – they’re way easier to fill than those skinny tubes
• 250g ricotta cheese – Full-fat please! The cheap watery stuff just won’t give you that luscious creamy texture
• 200g fresh spinach, cooked, squeezed dry, and finely chopped – Trust me, squeezing out every last drop of water prevents a soggy mess
• 1 egg – Our binding agent that keeps everything together
• 50g grated Parmesan cheese – Freshly grated tastes infinitely better than the pre-shredded stuff
• 1 clove garlic, minced – Because everything’s better with garlic, right?
• 400g tomato sauce – Use your favorite jarred sauce or make a quick homemade version
• Salt and pepper to taste – Don’t be shy with the seasoning!

Pro tip: If you’re feeling fancy, grab a whole nutmeg to grate fresh over the filling – it adds this warm, mysterious depth that’ll have people asking “what’s that amazing flavor?”

How to Make Spinach and Ricotta Cannelloni

Okay, let’s get our hands dirty (literally – this is a messy job, but so worth it)! Making spinach and ricotta cannelloni is easier than you think, especially when you break it down into these simple steps. Just follow along, and soon you’ll have that gorgeous golden-brown pasta bubbling away in your oven.

Step 1: Prepare the Filling

First things first – preheat your oven to 180°C (350°F). Now, let’s make that dreamy filling! In a big bowl, plop in your ricotta, then add the cooked spinach (make sure you’ve really squeezed out all the water – I usually wrap it in a clean tea towel and wring it like I’m mad at it). Crack in the egg, toss in the Parmesan, garlic, and a good pinch of salt and pepper. Now, get in there with your hands or a fork and mix it all up until it’s smooth and well combined. You’re looking for a texture like thick frosting – if it’s too stiff, add a tiny splash of milk.

Step 2: Fill the Cannelloni Tubes

Here comes the fun part! You’ve got two options for filling those tubes: the spoon method (messy but effective) or the piping bag method (cleaner but requires an extra tool). I usually use a small spoon to gently stuff each tube, working from both ends. Don’t overfill them or they’ll burst in the oven – about 3/4 full is perfect. Pro tip: Lay all your empty tubes out on the counter first so you can see how much filling you need to divide between them.

Step 3: Assemble and Bake

Time to put it all together! Grab your baking dish (I use a 9×13 inch one) and spread about half the tomato sauce on the bottom – this prevents sticking and adds flavor. Now carefully arrange your filled cannelloni in a single layer. Pour the rest of the sauce over the top, making sure every bit of pasta gets some love. If you’re feeling extra, sprinkle some more Parmesan on top. Pop it in the oven for about 30 minutes – you’ll know it’s done when the sauce is bubbling around the edges and the top starts getting those delicious golden spots. Let it sit for 5 minutes before serving (I know it’s hard to wait!) so everything sets up nicely.

Why You’ll Love This Spinach and Ricotta Cannelloni

Once you try this recipe, you’ll understand why it’s been my secret weapon for everything from weeknight dinners to fancy dinner parties. Here’s what makes it so special:

• Creamy dreamy texture – That ricotta-spinach filling turns into pure velvet inside the pasta tubes. Every bite melts in your mouth!
• Vegetarian magic – Even my meat-loving friends go back for seconds. It’s hearty enough to satisfy without missing the meat.
• Freezer-friendly lifesaver – Make a double batch and freeze half for those “I don’t feel like cooking” nights. Just bake straight from frozen (add 10 extra minutes).
• Instant dinner party star – Looks fancy but couldn’t be easier. The golden-brown top bubbling with sauce always gets “oohs” from guests.
• Kid-approved veggies – Sneaky parent win: my picky eaters devour the spinach without realizing it’s there!
• Leftovers taste even better – The flavors deepen overnight. Next-day cannelloni might be my favorite meal.

Seriously, this dish checks all the boxes – comforting yet elegant, simple but impressive, and packed with flavor in every bite. It’s the recipe I’m most proud to share!

Tips for Perfect Spinach and Ricotta Cannelloni

After making this dish more times than I can count, I’ve picked up some tricks that take spinach and ricotta cannelloni from good to “can I have the recipe?” amazing. Here’s my best advice for nailing it every time:

Squeeze that spinach like it owes you money! I can’t stress this enough – wet spinach means soggy cannelloni. After cooking, I wrap mine in a clean tea towel and wring it out like I’m trying to get the last drops of water from a sponge. You’ll be shocked how much liquid comes out.

Let it rest before serving. I know it’s tempting to dig right in, but giving your cannelloni 5 minutes out of the oven lets everything set up perfectly. The filling firms up just enough so it doesn’t ooze everywhere when you cut into it.

A pinch of nutmeg is magic. My Italian neighbor Maria taught me this – just a tiny bit of freshly grated nutmeg in the filling adds this warm, mysterious depth that makes people ask “what’s that amazing flavor?”

Use room temperature ricotta. Cold ricotta straight from the fridge is harder to mix smoothly. I take mine out about 30 minutes before making the filling – it blends beautifully with the other ingredients.

Don’t overstuff the tubes. They might look half-empty when you fill them, but trust me – the filling expands during baking. About 3/4 full is perfect, or they’ll burst open in the oven.

Freshly grated Parmesan makes all the difference. The pre-shredded stuff has anti-caking agents that can make it grainy. Take 2 minutes to grate your own – the flavor and texture are worth it!

Bake until golden, not just bubbly. Wait for those beautiful brown spots to form on top – that’s when you know the flavors have really developed. The sauce bubbling around the edges is your first clue it’s almost ready.

Ingredient Substitutions

Don’t panic if you’re missing an ingredient! I’ve tested all sorts of swaps for spinach and ricotta cannelloni over the years. Here are my favorite substitutions that still deliver amazing results:

No ricotta? Try cottage cheese! Blend it smooth first if you want that creamy texture. It’ll be slightly tangier but still delicious. For extra richness, mix in a tablespoon of cream cheese.

Out of fresh spinach? Frozen works in a pinch. Just thaw and squeeze it SUPER dry – frozen spinach holds way more water. Kale or Swiss chard make great fresh alternatives too, though they’ll add a slightly earthier flavor.

Gluten-free folks, I’ve got you covered. Use gluten-free cannelloni tubes (they’re easier to find than you think!). The texture might be a bit more delicate, so handle them gently when filling.

Parmesan alternatives: Pecorino Romano adds a nice salty kick, or try Asiago for something milder. In a real pinch, that pre-shredded “Italian blend” will do – just use a bit extra.

Egg-free option: Skip the egg and add an extra tablespoon of ricotta plus a teaspoon of cornstarch to help bind everything together.

Tomato sauce swaps: No jarred sauce? Blend a can of crushed tomatoes with garlic, olive oil, and Italian herbs. Or get creative with a roasted red pepper sauce for something different!

Remember – substitutions will change the flavor slightly, but that’s part of the fun! Some of my favorite variations came from “oh no, I’m out of…” moments in the kitchen.

Serving Suggestions

Now that you’ve made this gorgeous spinach and ricotta cannelloni, let’s talk about how to serve it up right! This dish deserves some equally delicious company on the plate. Here’s how I love to round out the meal:

Crusty garlic bread is non-negotiable. That golden, buttery bread is perfect for scooping up every last bit of tomato sauce from your plate. I make mine by rubbing toasted ciabatta with a raw garlic clove – simple but oh-so-good.

A crisp green salad cuts through the richness. My go-to is arugula with lemon vinaigrette – the peppery greens and bright acidity balance the creamy cannelloni perfectly. If I’m feeling fancy, I’ll add some shaved fennel too.

Wine pairing? Yes please! A medium-bodied Chianti or Sangiovese works beautifully with the tomato sauce. For white wine lovers, try a Pinot Grigio – its crispness cleanses the palate between bites.

Keep it simple with antipasti. Before serving, I’ll often put out a plate of marinated olives, roasted peppers, and some good crusty bread. It gets everyone in the Italian mood without stealing the show from the main event.

Dessert should be light. After this rich dish, I love serving lemon sorbet or almond biscotti with espresso. Something refreshing that won’t leave everyone feeling stuffed.

Remember – this is Italian comfort food at its best. Serve it family-style right from the baking dish, and don’t forget extra Parmesan at the table for those (like me) who can never get enough!

Storing and Reheating Spinach and Ricotta Cannelloni

One of the best things about spinach and ricotta cannelloni? It keeps like a dream! I always make extra because the leftovers taste even better the next day. Here’s how to store and reheat it without losing that magic texture:

Fridge storage is a breeze. Just cover your baking dish tightly with foil or transfer portions to airtight containers. It’ll stay fresh for 3-4 days – though in my house, it never lasts that long! The flavors actually deepen overnight as the pasta soaks up more sauce.

Freezing? No problem! This dish freezes beautifully either before or after baking. For unbaked: assemble everything but don’t bake it. Wrap the whole dish in plastic wrap then foil (prevents freezer burn). For baked: let it cool completely first. Either way, it’ll keep for 2-3 months in the freezer.

Reheating is all about avoiding the microwave. I know it’s tempting, but trust me – the oven is the way to go. For refrigerated leftovers, cover with foil and bake at 180°C (350°F) for 20 minutes. Frozen? Bake covered for 40 minutes (add 10 minutes if baking from frozen). Remove the foil for the last 5 minutes to crisp up the top.

Sauce rescue tip: If your reheated cannelloni looks a bit dry, drizzle a tablespoon of water or olive oil over the top before baking. It’ll revive the sauce perfectly without making things soggy.

Serving leftovers with style: I love sprinkling fresh basil or parsley over reheated cannelloni to brighten it up. A fresh grating of Parmesan never hurts either! And if you’re really pressed for time, individual portions reheat surprisingly well in a toaster oven.

Fun fact: I’ve even packed cold leftovers for lunch (don’t judge!) – the flavors are so good at room temperature that I’ve converted several coworkers to cannelloni fans this way. Though I still recommend reheating for that perfect gooey texture we all love!

Spinach and Ricotta Cannelloni FAQs

I’ve gotten so many questions about this recipe over the years – here are the ones that pop up most often with my tried-and-true answers!

Can I make spinach and ricotta cannelloni ahead of time?
Absolutely! This dish is perfect for prepping in advance. You can assemble it completely (just don’t bake it yet), cover tightly, and refrigerate for up to 24 hours before baking. Add about 5 extra minutes to the baking time since it’ll be going in cold. The filling actually benefits from this rest – the flavors meld together beautifully.

How do I prevent the pasta tubes from splitting when filling them?
Ah, the great cannelloni struggle! Here’s my trick: use slightly undercooked tubes (about 1 minute less than package directions) – they’ll firm up perfectly during baking. Also, let them cool completely before filling. If you’re still having trouble, try piping the filling in with a ziplock bag (snip off the corner) instead of spooning – way less stressful!

Can I freeze spinach and ricotta cannelloni?
You bet! It freezes like a dream either before or after baking. For unbaked: assemble as directed, wrap tightly in plastic then foil, and freeze for up to 3 months. Bake straight from frozen (add 15-20 extra minutes). Already baked? Let it cool completely first, then freeze in portions for quick single servings.

Why is my filling watery after baking?
This usually means the spinach wasn’t squeezed dry enough – it releases water during cooking. Next time, really wring it out in a clean towel. Also, make sure your ricotta isn’t watery (drain excess liquid if needed). And don’t skip the egg – it helps bind everything together.

Can I use no-boil lasagna sheets instead of cannelloni tubes?
Yes! This is actually one of my favorite shortcuts. Lay out the dry lasagna sheets, spoon filling along one edge, roll up gently, and arrange seam-side down in the dish. They’ll cook perfectly in the sauce – no pre-boiling needed!

What’s the best way to reheat leftovers?
Oven is king here! Cover with foil and bake at 180°C (350°F) until heated through (about 20 minutes for fridge-cold portions). The microwave works in a pinch, but tends to make the pasta rubbery. Pro tip: sprinkle a little water over top before reheating to keep it moist.

Got more questions? Drop them in the comments – I’m happy to help troubleshoot your cannelloni adventures!

Nutritional Information

While I’m all about indulging in this creamy, cheesy goodness (life’s too short to count every calorie!), I know some folks like to keep track. Here’s the general nutritional picture for spinach and ricotta cannelloni – but remember, these are just estimates! Actual values can vary depending on your specific ingredients and brands.

A serving (about 3 cannelloni) gives you a good balance of protein from the cheese and eggs, plus fiber from the spinach and whole wheat pasta if you use it. The ricotta provides calcium, while the spinach packs in iron and vitamins. Not bad for comfort food, right?

Important note: If you’re following a specific diet or have allergies, always check your ingredient labels carefully. The Parmesan contains dairy, and while this recipe is vegetarian, it’s not vegan or gluten-free unless you make those substitutions we talked about earlier.

Now that you’ve got all the details – go try this recipe and share your results! Tag me in your photos or leave a comment below telling me how your spinach and ricotta cannelloni turned out. I love seeing your kitchen creations!

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