Dinner · Italian

Spinach and Ricotta Cannelloni

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 19, 2026

This is cozy Italian comfort food that feeds a crowd without much fuss. Tender pasta tubes get stuffed with a creamy spinach and ricotta filling, then baked in a rich tomato sauce under a blanket of melting mozzarella. It looks impressive but comes together with pantry staples and a little assembly time.

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Spinach and Ricotta Cannelloni

Why you'll love this

  • Creamy, cheesy comfort food that feeds the whole family.
  • Vegetarian and filling enough to skip the meat.
  • Assembles ahead and freezes beautifully for busy weeks.
  • That golden, bubbling cheese top is pure crowd pleaser.

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 oz each) canned chopped tomatoes
  • 1 large bunch fresh basil leaves
  • 2 cups mascarpone cheese
  • 3 tablespoons milk
  • about 3/4 cup grated Parmesan (for sauce and topping)
  • 2 balls mozzarella, sliced
  • 2 pounds fresh spinach
  • 1 cup grated Parmesan (for filling)
  • 3 cups ricotta cheese
  • a pinch ground nutmeg
  • about 18 tubes dried cannelloni tubes

Equipment

  • large saucepan
  • large colander
  • mixing bowls
  • piping bag or zip-top bag
  • shallow baking dish

Instructions

  1. Heat the olive oil in a large pan over medium heat and cook the garlic for about 1 minute, just until fragrant, so it flavors the oil without browning or 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 tastes rich rather than watery.
  3. Tear in the basil leaves, then spread the sauce across the bottom of one large or two shallow baking dishes. Set aside.
  4. In a bowl, beat the mascarpone with the milk until smooth and pourable, season with salt and pepper, and set this topping sauce aside.
  5. Put the spinach in a large colander and pour a kettle of boiling water over it to wilt it down, 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 squeezed spinach and mix it in a large bowl with 1 cup Parmesan and the ricotta. Season well with salt, pepper, and a pinch of nutmeg for warmth.
  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 on top of the tomato sauce, then spoon the mascarpone sauce evenly over the top so every tube is covered.
  9. Scatter on the remaining Parmesan and lay the mozzarella slices over the top. Bake for 30 to 35 minutes, until golden and bubbling.
  10. Let the dish rest 5 minutes before serving so the sauce sets and the tubes hold together when you scoop them out.

Tips from the kitchen

  • Squeeze the wilted spinach really hard in a clean kitchen towel to get rid of extra water, otherwise the filling turns runny.
  • No piping bag? A zip-top bag with the corner cut off works just as well for filling the tubes.
  • Make the tomato sauce a day ahead to save time; it only gets better after resting in the fridge.

Estimated nutrition per serving: 620 cal · 27g protein · 45g carbs · 38g fat

Make it your own

  • Stir cooked, drained cannellini beans into the filling for extra protein and body.
  • Swap half the spinach for chopped kale or Swiss chard.
  • Add a layer of sauteed mushrooms under the tubes for a heartier version.

Storing & make-ahead

Keep leftovers covered in the fridge for up to 3 days and reheat in a 350 degree F oven until hot. You can freeze the dish assembled and uncooked, or baked and cooled, for up to 3 months; thaw overnight before baking.

Good to know

Do I need to boil the cannelloni tubes first?
No. The dried tubes cook right in the sauce as it bakes, so make sure they are well covered by sauce so they soften evenly.
Can I make this ahead?
Yes. Assemble it fully, cover, and refrigerate up to a day ahead or freeze it. Add a few extra minutes to the bake time if cooking from cold.
What can I use instead of mascarpone?
Thinned cream cheese or a simple white sauce both work. You want something creamy to pour over the top.
My filling is watery, what went wrong?
The spinach was not squeezed dry enough. Press out as much liquid as possible before mixing it with the cheeses.

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