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 rich tomato sauce and bubbling melted cheese, it’s the kind of vegetarian pasta bake the whole family happily digs into.
I love this recipe because it can be made ahead of time which makes those busy afternoons feel so much less stressful. Just assemble it earlier in the day, pop it in the fridge and bake when everyone’s hungry. Perfect for Meat Free Monday, cooler winter nights or relaxed weekends at home.
The light, zesty ricotta filling balances beautifully with the rich tomato sauce and golden cheesy topping, creating that warm, comforting Italian-style dinner we all crave this time of year. If you love cosy make-ahead meals like this, you might also enjoy my creamy tortellini pasta bake for another easy winter dinner idea.
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.
More Pasta Recipes You’ll Love
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.
