Spinach Ricotta Cannelloni
This Spinach Ricotta Cannelloni is one of those cosy, comforting dinners that feels a little bit special while still being simple enough for a busy weeknight.
Filled with creamy ricotta, spinach, parmesan and a fresh hint of lemon, then baked under a rich tomato sauce with a golden layer of bubbling cheese, it's the kind of vegetarian pasta bake the whole family happily gathers around the table for.
One of my favourite things about this recipe is that you can make it ahead of time. Simply assemble everything earlier in the day, pop it in the fridge and bake it when everyone's ready for dinner. It's perfect for Meat Free Monday, busy weeknights or those cooler evenings when you're craving something warm and comforting.
If you're looking for another cosy pasta dinner, you'll also love my Tortellini Pasta Bake.
And if you enjoy easy, family-friendly pasta bakes and weeknight dinners like this Spinach Ricotta Cannelloni, my Easy Weeknight Dinners eBook is filled with simple recipes designed to take the stress out of getting dinner on the table.
More Pasta Recipes You’ll Love
Why You’ll Love This Recipe
Perfect for busy weeknights because most of the work can be done ahead of time
A comforting vegetarian dinner that still feels hearty and satisfying
Great for Meat Free Monday when you want something cosy and family-friendly
Freezer-friendly for those nights when cooking feels like too much effort
A budget-friendly pasta bake that stretches beautifully to feed the whole family
Tips for the Best Spinach Ricotta Cannelloni
Covering with foil first helps the pasta soften properly before the cheese browns.
Letting the dish rest before serving helps everything hold together beautifully.
FAQ
Can I make Spinach Ricotta Cannelloni ahead of time?
Absolutely. Assemble the entire dish, cover and refrigerate for up to 24 hours before baking.
Can I freeze cannelloni?
Yes. Freeze after baking. Defrost overnight in the fridge before reheating.
Can I add extra vegetables?
Definitely. Finely chopped mushrooms, spinach or grated zucchini work really well in the filling.
Spinach Ricotta Canelloni
Ingredients
- 2 x 400g jars Tomato and Basil Pasta Sauce
- 150 - 200g spinach
- 4-5 garlic cloves, finely diced
- 500g ricotta
- ½ cup (25g) parmesan cheese, grated
- 1 egg
- ¼ teaspoon nutmeg
- Lemon rind and juice
- Salt and pepper
- 1-2 cups grated cheese
Instructions
- In a large fry pan, heat 1 teaspoon of oil and add the spinach and garlic. Cook for a few minutes until the spinach has wilted and the garlic becomes fragrant. Place on a plate lined with paper towel. Set aside to cool. Once it has cooled, squeeze the liquid and roughly chop the spinach on a clean chopping board.
- Add the spinach to a bowl with the ricotta, parmesan, egg, nutmeg, lemon rind and juice and season with salt and pepper. Stir until well combined.
- Spoon the ricotta mixture into a piping bag and squeeze the ricotta mixture into the cannelloni tubes.
- Pour 1 jar of the pasta sauce. Layer the filled cannelloni on top, then pour over the second jar of pasta sauce.
- Sprinkle with the grated cheese and bake for 25-30 minutes. I find it best to cover with alfoil for the first 25 minutes. Then remove the alfoil and brown the cheese for the final 5 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving.
Notes
I like to use the Lello Brand of pasta sauce "Tomato and Basil Sugo". If you can't find this brand, feel free to use any brand of tomato and basil pasta sauce.
Nutrition Facts
Calories
334.8Fat
25.77 gSat. Fat
14.29 gCarbs
5.41 gFiber
0.72 gNet carbs
4.7 gSugar
0.6 gProtein
20.85 gSodium
455.69 mgCholesterol
103.7 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
