Ricotta Spinach Cannelloni

Discover the ultimate comfort food with this Ricotta Spinach Cannelloni recipe, a creamy, cheesy pasta dish that's both hearty and elegant. Tender cannelloni tubes are generously filled with a luscious mixture of ricotta, fresh sautéed spinach, Parmesan, and a hint of nutmeg for a subtle depth of flavor. Smothered in rich marinara sauce and topped with a golden layer of melted mozzarella, this baked casserole is irresistibly indulgent. Perfect for family dinners or special occasions, this easy-to-follow recipe is ready in just an hour and pairs beautifully with a crisp green salad or garlic bread. Garnish with fresh basil for a restaurant-quality touch and savor every bite of this Italian classic! Keywords: ricotta spinach cannelloni, baked pasta recipe, vegetarian Italian dish, creamy ricotta filling.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 12 pieces Cannelloni tubes
• 450 grams Ricotta cheese
• 250 grams Spinach, fresh
• 60 grams Parmesan cheese, grated
• 120 grams Mozzarella cheese, shredded
• 1 large Egg
• 2 cloves Garlic, minced
• 1 tablespoon Olive oil
• 0.25 teaspoons Nutmeg, ground
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper, freshly ground
• 700 milliliters Marinara sauce
• 10 leaves Basil, fresh (optional for garnish)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Parboil the cannelloni tubes for 4-5 minutes, or until slightly softened but still firm. Drain and rinse with cold water, then set aside.

Step 3

In a large skillet over medium heat, warm the olive oil. Add minced garlic and sautée for 1-2 minutes until fragrant.

Step 4

Add the spinach to the skillet and cook for 3-4 minutes, stirring, until wilted. Remove from heat and allow to cool for 5 minutes. Squeeze out excess moisture and chop finely.

Step 5

In a large mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Step 6

Using a piping bag or small spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture. Avoid overstuffing to prevent tearing.

Step 7

Spread 1/3 of the marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish.

Step 8

Arrange the filled cannelloni tubes in a single layer over the sauce.

Step 9

Cover the cannelloni with the remaining marinara sauce, ensuring all tubes are fully covered to avoid drying out.

Step 10

Sprinkle shredded mozzarella cheese evenly over the top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.

Step 13

Remove from the oven and let rest for 5 minutes before serving.

Step 14

Garnish with fresh basil leaves, if desired, and serve warm.

Nutrition Facts

Serving size	2268.7 grams (2268.7g)

Amount per serving	% Daily Value*
Calories	3906

Total Fat 134.90g	173%
Saturated Fat 64.90g	325%
Polyunsaturated Fat 3.80g
Cholesterol 650mg	217%
Sodium 6282mg	273%
Total Carbohydrate 497.40g	181%
Dietary Fiber 29.10g	104%
Total Sugars 36.80g
Protein 194.00g	388%

Vitamin D 54IU	269%
Calcium 3789mg	291%
Iron 17mg	92%
Potassium 2920mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 19.5%

Carbs: 50.0%