Sunday Spinach and Ricotta Cannelloni

Name: Sunday Spinach and Ricotta Cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 cannelloni tubes; 400g fresh spinach; 250g ricotta cheese; 100g grated Parmesan cheese; 1 large egg; Salt and pepper to taste; A pinch of nutmeg; 400g canned crushed tomatoes; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Comfort Food

I absolutely love making Sunday Spinach and Ricotta Cannelloni. This dish is not just a meal; it’s a comforting experience that fills my home with delightful aromas. The combination of creamy ricotta, fresh spinach, and perfectly cooked pasta is simply irresistible. Preparing this dish is our Sunday ritual, where my family comes together to appreciate good food. It's a labor of love that truly pays off when we share it at the table, making it a perfect recipe for wholesome family gatherings.

Created by

Brittany Shaw

Last updated on 2026-01-10T11:52:13.937Z

When I first tried my hand at making Spinach and Ricotta Cannelloni, I was amazed at how simple yet delicious it turned out. The trick is to ensure the spinach is well-drained before mixing it with the ricotta to avoid a soggy filling. This little detail made a world of difference!

One Sunday, I decided to add a pinch of nutmeg to the ricotta for an unexpected depth of flavor. It was a hit! My family loved the added warmth, and now it’s a staple in my cannelloni recipe. It’s all about experimenting with flavors to suit your taste buds.

        Why You'll Love This Recipe
        Creamy ricotta meets vibrant spinach in every bite
A hearty, comforting dish perfect for family gatherings
Easy to customize with your favorite herbs and spices

      

Choosing the Right Ingredients

The quality of ingredients can significantly elevate your Sunday Spinach and Ricotta Cannelloni. Fresh spinach provides a vibrant flavor and essential nutrients; consider using young leaves for a more tender texture. Opt for whole milk ricotta instead of low-fat options to ensure a creamier filling, as it enhances the overall mouthfeel. When selecting canned tomatoes, look for a brand that uses San Marzano tomatoes for their sweetness and low acidity, as they’re the backbone of your sauce without overwhelming your dish.

Don’t hesitate to play with the cheese in the filling! Adding a bit of shredded mozzarella can introduce a delightful stretchiness. If you want a stronger flavor profile, consider incorporating a bit of feta alongside the ricotta. Feel free to adjust the herbs too; fresh basil or thyme can bring a lovely aromatic element to both the filling and sauce, providing a personal touch that reflects your family's preferences.

The Importance of Techniques

Properly blanching the spinach is a key technique that preserves its vibrant green color and nutrients. Be careful not to overcook; just a quick 2 minutes will do the trick. Immediately transferring the spinach to an ice bath after blanching stops the cooking process, ensuring it retains that lovely freshness. Once cooled, wrapping the cooked spinach in a clean kitchen towel and wringing it out can help eliminate excess moisture, which is crucial for preventing watery filling and soggy cannelloni.

When stuffing the cannelloni, using a piping bag can make the process smoother and less messy. If you don’t have one, a sturdy plastic bag with the corner snipped off will work just as well. Ensure that you press the mixture down into the tubes; this prevents air pockets, which can lead to uneven cooking. As you arrange the stuffed cannelloni in the baking dish, consider placing them seam-side down to avoid any potential unraveling during baking.

Storage and Serving Suggestions

This dish can be made ahead, which is a blessing for busy weeks. You can prepare the cannelloni and sauce in advance, layering them in your baking dish. Cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. If you freeze them, wrap the dish in aluminum foil after it has cooled completely, and it will stay good for up to 3 months. When ready to eat, bake directly from frozen, adding an extra 15 minutes to the covered baking time.

For an elegant presentation, serve your cannelloni with a sprinkle of fresh herbs or additional Parmesan cheese on top. A side salad of mixed greens and a light vinaigrette can brighten up the meal. My personal favorite variation is adding roasted red peppers or sautéed mushrooms to the filling; these add an extra layer of flavor that makes the dish even more delightful. Enjoy sharing this comforting classic with your loved ones!

Ingredients

For the Cannelloni

12 cannelloni tubes
400g fresh spinach
250g ricotta cheese
100g grated Parmesan cheese
1 large egg
Salt and pepper to taste
A pinch of nutmeg

For the Tomato Sauce

400g canned crushed tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Preparation Steps

Prepare the Spinach Filling

In a large pot, bring water to a boil. Add the spinach and blanch for 2 minutes until wilted. Drain and let cool. Squeeze out excess water, then chop finely.

In a bowl, combine the spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper.

Make the Tomato Sauce

In a saucepan, heat olive oil over medium heat. Sauté garlic until golden, then add crushed tomatoes and oregano. Season with salt and pepper, and simmer for 15 minutes.

Stuff the Cannelloni

Using a piping bag or spoon, fill each cannelloni tube with the spinach-ricotta mixture. Place them in a baking dish.

Assemble and Bake

Pour the tomato sauce over the stuffed cannelloni. Cover with foil and bake at 180°C (350°F) for 30 minutes, then uncover and bake for an additional 15 minutes until golden.

Enjoy!

Pro Tips

For added flavor, consider layering in some sautéed mushrooms or a sprinkle of fresh basil before baking.

Troubleshooting Common Issues

If you notice your cannelloni bursting during cooking, it could be because they were overfilled with the spinach mixture. Aim for a heaping tablespoon per tube. For a more forgiving alternative, consider using lasagna sheets. Simply roll them around the filling, securing with toothpicks if needed; this technique can lead to a successful outcome without compromising on taste.

A common issue with the tomato sauce can be its acidity. To counteract this, you can add a teaspoon of sugar or a splash of balsamic vinegar, which helps balance out the flavors. Ensure that you simmer the sauce long enough to thicken it; about 15 minutes should be sufficient for a slightly chunky texture that clings beautifully to the cannelloni.

Making Variations

If you're looking for a lighter version of this recipe, consider replacing traditional cannelloni tubes with zucchini or eggplant slices. These vegetables provide a fresh twist and cut down on carbs while still delivering the same comforting experience. Just slice them thinly, salt them to draw out moisture, then layer them with the filling and sauce in a baking dish.

For added nutrition, feel free to throw in some cooked quinoa or lentils into the spinach-ricotta mixture. This not only enhances the filling's protein content but also gives it a wonderful texture. Experimenting with different cheeses like goat cheese or adding a touch of lemon zest brings another flavor dimension that elevates this classic dish.

Questions About Recipes

→ Can I use fresh cannelloni instead of tubes?

Yes, fresh cannelloni can be used, but ensure to adjust the cooking time accordingly.

→ Is this dish freezer-friendly?

Absolutely! Just assemble the cannelloni without baking it, then cover and freeze. Bake from frozen, adding extra time.

→ What can I substitute for ricotta?

Cottage cheese works well as a substitute for ricotta if you're looking for a lower-fat option.

→ Can I add meat to the filling?

Yes, cooked ground beef or sausage can be mixed into the filling for added protein.