Dinner · Italian

Spinach and Ricotta Cannelloni

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 9, 2026

This is comfort food that actually delivers: tender pasta tubes stuffed with creamy spinach and ricotta, tucked into a slow-simmered tomato sauce and blanketed with a rich mascarpone topping. It looks impressive but comes together with simple pantry moves, and it freezes beautifully for those nights you want dinner already done. Serve it with a green salad and some bread for mopping.

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Spinach and Ricotta Cannelloni

Why you'll love this

  • Creamy, cheesy, and deeply satisfying without much fuss.
  • Freezes perfectly, cooked or uncooked, for future easy dinners.
  • A crowd-pleasing vegetarian main that feels special.
  • Made mostly from pantry and fridge staples.

EveryDayMeal recipe

Spinach and Ricotta Cannelloni

Prep
30m
Cook
55m
Total
85m
Serves
6
Level
Medium

Ingredients

  • 3 tablespoons olive oil
  • 8 cloves garlic, chopped
  • 3 tablespoons granulated sugar
  • 2 tablespoons red wine vinegar
  • 3 cans (14.5 oz each) canned chopped tomatoes
  • 1 large handful fresh basil leaves
  • 2 cups mascarpone cheese
  • 3 tablespoons milk
  • 3 oz grated Parmesan (for topping)
  • 2 balls fresh mozzarella, sliced
  • 2 lb fresh spinach
  • 1 cup (about 3.5 oz) grated Parmesan (for filling)
  • 3 cups ricotta cheese
  • 1 pinch ground nutmeg
  • 1 box (about 20 tubes) dried cannelloni tubes

Equipment

  • Large saucepan
  • Large colander
  • Large mixing bowl
  • Piping bag or zip-top bag
  • Shallow ovenproof baking dish

Instructions

  1. Heat the olive oil in a large pan over medium heat, then add the chopped garlic and cook for about 1 minute, just until fragrant, so it flavors the oil without browning and turning bitter.
  2. Stir in the sugar, red wine vinegar, chopped tomatoes, and a good pinch of salt and pepper. Simmer for about 20 minutes, stirring now and then, until the sauce thickens and looks glossy rather than watery.
  3. Tear in the basil leaves, then spread the sauce across the bottom of one large or two shallow baking dishes and set aside.
  4. In a bowl, beat the mascarpone with the milk until smooth and pourable, season with salt and pepper, and set aside for the topping.
  5. Put the spinach in a large colander in the sink and pour a full kettle of boiling water over it to wilt it, working in batches if needed. Once cool enough to handle, squeeze out as much water as you can so the filling is not soggy.
  6. Roughly chop the spinach and mix it in a large bowl with 1 cup Parmesan and the ricotta. Season well with salt, pepper, and the pinch of nutmeg, which brings out the sweetness of the greens.
  7. Heat the oven to 400 degrees F. Spoon the filling into a piping bag or a zip-top bag with one corner snipped off, then pipe it into each cannelloni tube.
  8. Lay the filled tubes side by side over the tomato sauce, then spoon the mascarpone sauce evenly over the top so every tube gets coated.
  9. Scatter the 3 oz Parmesan over the top and lay the mozzarella slices across, then bake for 30 to 35 minutes until golden and bubbling at the edges.
  10. Let it stand for 5 minutes before serving so the filling sets slightly and cuts cleanly.

Tips from the kitchen

  • No need to precook the cannelloni tubes: the moisture from the sauces softens them as they bake, so make sure they are fully surrounded by sauce.
  • Squeeze the wilted spinach really well, even pressing it in a clean dish towel, or the filling will turn watery.
  • Fresh mozzarella can release liquid, so pat the slices dry before laying them on top for a better browned finish.

Estimated nutrition per serving: 620 cal · 28g protein · 42g carbs · 38g fat

Make it your own

  • Stir a handful of chopped sun-dried tomatoes into the ricotta filling for a tangy boost.
  • Swap half the spinach for sauteed chopped mushrooms for an earthier filling.
  • Add a pinch of red pepper flakes to the tomato sauce for gentle heat.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days and reheat covered at 350 degrees F until hot. To freeze, assemble unbaked (or fully baked and cooled), wrap tightly, and freeze up to 3 months; bake from frozen at 375 degrees F, adding 15 to 20 minutes.

Good to know

Do I have to boil the cannelloni tubes first?
No. As long as the tubes are well coated in sauce top and bottom, they cook through in the oven and soften perfectly.
Can I make this ahead?
Yes. Assemble it up to a day in advance, cover, and refrigerate, then bake when ready, adding a few extra minutes since it starts cold.
What can I use instead of mascarpone?
A smooth bechamel or an equal amount of cream cheese thinned with a little milk both work well for the topping.
My filling came out watery. What went wrong?
The spinach likely held too much water. Squeeze it hard after wilting, ideally in a towel, before mixing it with the cheeses.

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