Prep time: 25 mins | Cook time: 35 mins | Total time: 1 hr | Servings: 5–6 people

This Spinach Ricotta Cannelloni is crazy good you have to try this very soon! Cannelloni pasta tubes filled with perfectly seasoned and juicy spinach with ricotta filling topped with a simple yet delectable tomato sauce with loads of melty cheese. The best part is this Cannelloni is great for freezing!



1 garlic clove, finely chopped

1 small onion, finely chopped

1 tablespoon olive oil

1 cup water (swirl in tomato can clean out)

800 grams/28 ounces crushed tomato

Handful basil leaves, torn, or 1 tsp dried herbs (such as Italian mix, oregano, thyme, basil)

3/4 teaspoon salt + pepper to taste


1 egg

1 large garlic clove, minced

250 grams/8 ounces frozen chopped spinach, thawed

1 c. shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)

1/3 c. grated Parmesan

500 grams/ 1 pound ricotta, full fat

1/2 teaspoon salt and pepper, each

Grated fresh nutmeg (just a sprinkling) or 1/8 teaspoon nutmeg powder (optional)


1–1 1/2 c. shredded Mozzarella

More basil, for garnish (optional)

18–22 dried cannelloni tubes

How to make Spinach Ricotta Cannelloni



Step 1: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the garlic and onion to the skillet and cook for about 2 to 3 minutes or until translucent. Next, add the tomato, water, salt, and pepper. Stir well.

Step 2: Adjust the heat to medium and simmer everything for about 5 minutes. If desired, you can pour in a half cup of water and mix it into the sauce until smooth.

Step 3: Add the basil and dried herbs. Stir well and set the sauce aside.


Step 4: In a colander, place the spinach and press out as much liquid as you can. In a bowl, place the spinach along with the remaining filling ingredients. Mix well and adjust the salt and pepper according to taste.


Step 5: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F. For this recipe, I used a 21 x 26 cm or 8.5 x 10.5-inches baking pan.

Step 6: On the base of the prepared baking pan, spread a little amount of the sauce.

Step 7: To a piping bag with a large nozzle, transfer the filling. Alternately, you can use a strong ziplock bag. You can also use a knife. Into the tubes, pipe the filling and place it in the baking dish. On top, pour the rest of the sauce, making sure to cover all the tubes. Tent with foil and place in the preheated oven. Bake for about 25 minutes. Uncover and scatter the cheese on top. Continue to bake for another 10 minutes until the cheese has melted.

Step 8: Serve the Spinach Ricotta Cannelloni garnished with more basil. Enjoy!


Serving: 407g, Calories: 531cal (27%)

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