If you crave a comforting, cheesy Italian classic that’s bursting with fresh flavors and creamy textures, you’re going to love this Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe. Combining tender pasta tubes filled with a luscious blend of spinach and ricotta, all beautifully baked under layers of rich tomato sauce and melted mozzarella, this dish feels like a warm hug on a plate. Whether for a cozy family dinner or impressing guests, it’s a recipe that brings hearty satisfaction and vibrant color to your table.
Ingredients You’ll Need
The beauty of this Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays a crucial role — from the creamy ricotta that adds softness, to the spinach delivering freshness and color, and the tangy tomato sauce that balances the richness perfectly.
- 24-26 dried cannelloni tubes (300 grams): The perfect vessel for holding all that lovely filling, but fresh lasagne sheets work if you prefer.
- 1 ½ cups frozen spinach (250 grams), thawed: Adds earthy depth and moisture to the filling without overpowering it.
- 3 cups baby spinach leaves (120 grams), roughly chopped: For a fresh, vibrant green flavor and bright texture inside the cannelloni.
- 3 cups fresh full-fat ricotta (750 grams): The silky, creamy heart of the filling that ties everything together beautifully.
- 1 whole egg: Helps bind the filling so it holds its shape during baking.
- 5 egg yolks: Add richness and a subtle silkiness to the mixture.
- 3 cloves garlic, crushed: Infuses the filling with aromatic warmth, a little kick essential for balance.
- ⅔ cup fresh parmesan cheese, grated: Introduces a nutty, salty flavor that elevates the entire dish; can swap for vegetarian cheese if needed.
- Salt and pepper: Season well to enhance every flavor aspect of the filling and sauce.
- 1 ½ tsp ground nutmeg: A subtle spice that complements spinach beautifully and brings warmth.
- ½ tsp lemon zest, finely grated: Adds a bright, fresh note that cuts through the creaminess.
- 4 tbsp olive oil: The foundation of the tomato sauce, lending richness and smoothness.
- 1 brown onion, finely diced: Creates sweetness and depth in the sauce base.
- 3 cloves garlic, crushed: Gives the tomato sauce a soulful, savory punch.
- 1 ½ cups crushed tomatoes (400 grams): Provides a fresh tomato foundation with a bit of texture.
- 2 ½ cups passata (700 grams): Makes the sauce silky smooth and luscious.
- ⅓ cup fresh basil, chopped: Infuses an unmistakable Italian herbaceous fragrance and flavor.
- 2-3 cups fresh mozzarella, grated: A gooey, melting layer that finishes the cannelloni beautifully.
- ⅓ cup fresh parmesan cheese, finely grated: For an extra golden cheesy crust on top.
- ½ cup water: Helps loosen and adjust the sauce consistency while baking.
- Extra basil leaves, torn (to serve): A fresh and colorful garnish that brightens each bite.
How to Make Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe
Step 1: Prepare the Filling
Begin by thoroughly draining and squeezing the thawed frozen spinach to remove excess water — this keeps the filling creamy, not watery. In a large bowl, combine the frozen spinach with the roughly chopped baby spinach leaves, fresh ricotta, whole egg, and egg yolks. Add the crushed garlic, grated parmesan, salt, pepper, freshly ground nutmeg, and lemon zest. Mix everything gently but thoroughly so every bite delivers a perfect balance of creamy richness and herbaceous freshness.
Step 2: Make the Tomato Sauce
Heat the olive oil in a skillet over medium heat and gently sauté the finely diced onion until translucent and sweet, about 5 minutes. Add the crushed garlic and cook for another minute until fragrant. Stir in the crushed tomatoes and passata, then season with salt and pepper. Let the sauce simmer gently while stirring occasionally, allowing all the flavors to meld together beautifully. Just before taking it off the heat, fold in the chopped fresh basil to add a bright herbal note.
Step 3: Stuff the Cannelloni Tubes
Carefully fill each cannelloni tube with the spinach ricotta filling. A piping bag or a small spoon can make this a breeze. Be generous but gentle, ensuring the tubes are filled without tearing. If using fresh lasagne sheets, cut them into strips and roll around the filling to form cannelloni shapes.
Step 4: Assemble the Dish
Spread a thin layer of tomato sauce in the base of your baking dish to prevent sticking. Arrange the filled cannelloni tubes snugly in a single layer. Pour the remaining tomato sauce evenly over the top, then sprinkle the grated mozzarella and parmesan cheese over everything. Add half a cup of water around the edges to keep the cannelloni moist during baking.
Step 5: Bake Until Golden and Bubbling
Cover the dish loosely with foil and bake in a preheated oven at 180°C (350°F) for about 35 minutes. Remove the foil for the last 10 minutes to allow the mozzarella topping to turn golden and bubbling, creating that irresistible cheesy crust that makes this Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe truly shine.
How to Serve Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe
Garnishes
A scattering of torn fresh basil leaves just before serving adds not only a vibrant green pop of color but also a refreshing aroma that lifts every bite. For an extra touch, a light drizzle of good-quality extra virgin olive oil or a sprinkle of freshly cracked black pepper can complement the flavors beautifully.
Side Dishes
Keep sides simple to let this star dish shine. A crisp green salad with a lemon vinaigrette offers a fresh contrast, while garlic bread or a rustic country loaf is perfect to mop up the luscious tomato sauce. For a heartier meal, roasted vegetables or a light bean salad bring complementary earthy flavors and textures to the table.
Creative Ways to Present
For a dinner party, consider plating individual portions by gently lifting a cannelloni tube onto a warm plate and spooning sauce around it. A dusting of parmesan and a fresh basil leaf on top makes it look elegant and inviting. Alternatively, serve the entire dish family-style in the baking dish allowing guests to help themselves to the gooey, comforting goodness.
Make Ahead and Storage
Storing Leftovers
This Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe keeps beautifully in the fridge for up to three days. Store covered tightly with foil or plastic wrap to maintain moisture and freshness. Leftovers reheat perfectly and taste just as comforting the next day.
Freezing
If you want to prepare in advance, assemble the dish completely but don’t bake. Wrap it securely in plastic wrap followed by foil and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge to ensure even reheating and then bake as directed.
Reheating
Reheat leftovers covered with foil in a 180°C (350°F) oven for 20-25 minutes or until warmed through. Remove the foil for the last five minutes to refresh the golden cheesy topping. Alternatively, microwave portions covered but be aware the pasta may be softer under gentle reheating.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach is delightful and adds vibrant color and texture. Just be sure to wilt it down in a pan beforehand to reduce moisture and volume before mixing it into the filling.
Is it necessary to use both whole egg and egg yolks?
The combination of one whole egg and additional egg yolks adds richness and helps the filling firm up nicely when baked, giving it that perfect creamy yet sliceable consistency.
Can I make this dish vegetarian?
Yes! Swap out the parmesan for a vegetarian-friendly cheese alternative and ensure your canned tomatoes contain no animal-derived additives. The recipe is naturally meat-free and packed with flavor.
How do I prevent the pasta from drying out during baking?
The layer of tomato sauce and addition of water around the edges help keep the cannelloni moist as they bake. Covering the dish with foil during most of baking also traps steam and prevents drying.
What’s the best way to pipe the filling into the cannelloni tubes?
Using a piping bag fitted with a medium tip is ideal for neat, quick filling. If you don’t have one, a small spoon or a zip-top bag with the corner snipped off works just as well.
Final Thoughts
I truly hope you give this Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe a try soon — it’s one of those dishes that feels like a celebration every time it comes out of the oven! Creamy, cheesy, and bursting with fresh spinach and robust tomato flavors, it’s destined to become a beloved staple in your kitchen. Gather your ingredients, roll up your sleeves, and enjoy every delicious moment of making and sharing this Italian classic.
PrintSpinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe
Delight in this creamy and flavorful Spinach Ricotta Cannelloni recipe, featuring tender pasta tubes filled with a rich mixture of spinach and ricotta cheese, baked in a savory homemade tomato sauce and topped with melty mozzarella and parmesan. Perfect for a comforting vegetarian Italian meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Filling
- 1 ½ cups frozen spinach (250 grams), thawed
- 3 cups baby spinach leaves (120 grams), roughly chopped
- 3 cups fresh full-fat ricotta cheese (approx 750 grams)
- 1 whole egg
- 5 egg yolks
- 3 cloves garlic, crushed
- ⅔ cup fresh parmesan cheese, grated (use vegetarian cheese for vegetarian option)
- Salt and pepper, to taste
- 1 ½ tsp ground nutmeg
- ½ tsp finely grated lemon zest
For the Tomato Sauce
- 4 tbsp olive oil
- 1 brown onion, finely diced
- 3 cloves garlic, crushed
- 1 ½ cups canned crushed tomatoes (400 grams)
- 2 ½ cups passata (700 gram jar)
- ⅓ cup fresh basil, chopped
- Salt and pepper, to taste
For the Topping
- 2–3 cups fresh mozzarella, grated
- ⅓ cup fresh parmesan cheese, finely grated
- ½ cup water
To Serve
- Extra basil leaves, torn
Instructions
- Prepare the Filling: Thaw the frozen spinach and squeeze out excess moisture. In a large mixing bowl, combine the thawed frozen spinach, roughly chopped baby spinach leaves, ricotta cheese, whole egg, egg yolks, crushed garlic, grated parmesan, ground nutmeg, lemon zest, salt, and pepper. Mix well until all ingredients are evenly incorporated to create a creamy filling.
- Prepare the Tomato Sauce: In a large saucepan, heat olive oil over medium heat. Add the finely diced brown onion and sauté until translucent, about 5 minutes. Add the crushed garlic, cooking for another minute until fragrant. Stir in the crushed tomatoes and passata, season with salt and pepper. Let the sauce simmer gently for 15-20 minutes, stirring occasionally. Toward the end of cooking, stir in the chopped fresh basil for added aroma and flavor.
- Fill the Cannelloni Tubes: Using a small spoon or piping bag, carefully fill each cannelloni tube with the prepared spinach and ricotta filling. Take care not to overfill to avoid bursting. If using fresh lasagne sheets, cut into appropriate strips and roll with filling inside.
- Assemble the Dish: Preheat the oven to 180°C (350°F). In a large baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking. Arrange the filled cannelloni tubes side by side in the dish. Pour the remaining tomato sauce evenly over the top. Add ½ cup water to the sauce on top to keep pasta moist during baking.
- Add the Cheese Topping: Generously sprinkle the grated fresh mozzarella and finely grated parmesan cheese over the tomato sauce-covered cannelloni to create a cheesy crust.
- Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese topping is golden and bubbly and the cannelloni is cooked through.
- Serve: Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with torn fresh basil leaves. Serve warm and enjoy this comforting vegetarian Italian classic.
Notes
- If you prefer, substitute dried cannelloni tubes with fresh lasagne sheets, cutting and rolling them with the filling.
- Ensure you thoroughly squeeze moisture from the thawed frozen spinach to avoid watery filling.
- Fresh mozzarella can be substituted with low-moisture mozzarella if desired.
- Vegetarian parmesan-style cheese swaps are recommended if preparing for a vegetarian diet.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven at 160°C (320°F) until warmed through.
- Nutmeg adds warmth and depth, but can be omitted if preferred.
