Introduction
If you’re looking for a crowd-pleasing Italian dish that’s both impressive and comforting, Spinach and Cheese Cannelloni is your answer. This classic pasta dish combines tender tubes of pasta filled with a creamy spinach and ricotta mixture, all baked in a rich tomato sauce. I’ve perfected this recipe through countless attempts, focusing on achieving that perfect balance of flavors while keeping the process straightforward and achievable for home cooks of any skill level.
Ingredients
For the Filling:
- 2 packages (10 oz each) frozen spinach, thawed and well-drained
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Assembly:
- 12-14 cannelloni tubes
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). While waiting, squeeze all excess moisture from the thawed spinach – this is crucial for a perfect filling.
- In a large bowl, combine the drained spinach, ricotta, Parmesan, eggs, garlic, nutmeg, salt, and pepper. Mix until well combined but don’t overmix.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Fill each cannelloni tube with the spinach mixture. Pro tip: Use a piping bag or zip-top bag with the corner cut off for easier filling.
- Arrange the filled tubes in the baking dish, making sure they don’t overlap.
- Pour the remaining marinara sauce over the cannelloni, ensuring all pasta is covered.
- Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8 people
Recipe Notes
- Make sure your spinach is thoroughly drained – excess water will make your filling runny.
- You can prepare this dish up to 24 hours in advance and keep it refrigerated before baking.
- For easier assembly, cook the cannelloni tubes for 1-2 minutes less than package instructions if using dried pasta.
- If you can’t find cannelloni tubes, use lasagna sheets and roll them around the filling.
- The sauce should completely cover the pasta to ensure proper cooking.
- Let the dish rest for 10-15 minutes after baking – this helps the filling set and makes serving easier.
Spinach and Cheese Cannelloni
A classic pasta dish combining tender tubes of pasta filled with a creamy spinach and ricotta mixture, all baked in a rich tomato sauce.
Ingredients
- 2 packages 10 oz each frozen spinach, thawed and well-drained
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 2 eggs
- 2 cloves garlic minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 12-14 cannelloni tubes
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C). While waiting, squeeze all excess moisture from the thawed spinach - this is crucial for a perfect filling.
- In a large bowl, combine the drained spinach, ricotta, Parmesan, eggs, garlic, nutmeg, salt, and pepper. Mix until well combined but don't overmix.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Fill each cannelloni tube with the spinach mixture. Pro tip: Use a piping bag or zip-top bag with the corner cut off for easier filling.
- Arrange the filled tubes in the baking dish, making sure they don't overlap.
- Pour the remaining marinara sauce over the cannelloni, ensuring all pasta is covered.
- Sprinkle mozzarella cheese evenly over the top.
- Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.