Sunday Spinach Ricotta Cannelloni

Name: Sunday Spinach Ricotta Cannelloni
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 12 cannelloni pasta tubes; 2 cups ricotta cheese; 2 cups fresh spinach, chopped; 1/2 cup grated Parmesan cheese; 1 egg; 1/4 teaspoon nutmeg; Salt and pepper to taste; 2 cups crushed tomatoes; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Classic Recipes

I love making Sunday Spinach Ricotta Cannelloni for my family gatherings. The combination of creamy ricotta and vibrant spinach wrapped in tender pasta tubes creates a dish that is both comforting and elegant. Each bite is packed with flavor, enhanced by a rich homemade tomato sauce that brings everything together. This recipe is perfect for a cozy Sunday meal, allowing me to spend more quality time with my loved ones while enjoying a delicious homemade dinner.

Created by

Aileen Prescott

Last updated on 2026-01-12T01:29:34.587Z

As I prepared the cannelloni, I realized that using fresh spinach really makes a difference in taste. The vibrant green color and earthy flavor complement the creamy ricotta beautifully, creating a delicious filling. During my first attempt, I learned that slightly undercooking the pasta before filling it helps to prevent it from becoming too soft while baking.

I also experimented with different herbs, and adding a pinch of nutmeg to the ricotta filling elevated the flavor profile. It’s the little touches that transform this dish into a standout meal, and it never fails to impress my family.

        What You'll Love About This Recipe
        Delicious creamy ricotta filling combined with fresh spinach
Homemade tomato sauce that ties everything together
A perfect dish for family gatherings and special occasions

      

The Importance of Fresh Ingredients

Using fresh spinach in this recipe elevates the flavor and texture of the cannelloni. Fresh spinach provides a vibrant color and a tender yet slightly crisp bite, which contrasts beautifully with the creamy ricotta. If you can find it, opt for organic spinach, as it tends to have a richer taste. If fresh isn’t available, you can use frozen spinach, but be sure to thoroughly drain and squeeze out excess moisture before adding it to the filling, as frozen spinach can hold a significant amount of water.

Ricotta cheese is another key player in this dish; its creamy texture and mild flavor make it an ideal partner for the nutty Parmesan. When choosing ricotta, look for one that is fresh and creamy rather than overly grainy. I prefer whole-milk ricotta for its richer taste, but part-skim can work in a pinch if you’re looking to reduce fat.

Mastering the Cannelloni Filling

Filling the cannelloni can be a bit tricky if you’re not familiar with it. A small spoon is helpful, but you can also use a pastry bag with a wide tip for filling; this can make the process cleaner and faster. Aim to fill each tube evenly but don’t overstuff them, as the filling may expand during baking. A good rule of thumb is to fill each tube about two-thirds full, leaving some space for the filling to swell.

Incorporating freshly grated nutmeg adds a subtle warmth that complements the other ingredients beautifully. I recommend grating the nutmeg yourself, as the pre-ground version can lose its strength over time. Adjust the amount according to your personal preference; nutmeg can easily overpower the other flavors if used too liberally.

Ingredients

For the Cannelloni

12 cannelloni pasta tubes
2 cups ricotta cheese
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
1 egg
1/4 teaspoon nutmeg
Salt and pepper to taste

For the Tomato Sauce

2 cups crushed tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions

Prepare the Sauce

In a saucepan, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 15 minutes.

Make the Filling

In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until fully combined.

Stuff the Cannelloni

Using a small spoon, fill each cannelloni tube with the ricotta and spinach mixture. Place filled cannelloni in a baking dish.

Assemble the Dish

Pour the prepared tomato sauce over the stuffed cannelloni, ensuring they are well-coated. Sprinkle additional Parmesan cheese on top.

Bake

Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until golden.

Pro Tips

For extra flavor, try adding sautéed mushrooms or bell peppers to the ricotta filling. This also enhances texture and depth in the dish.

Tips for the Perfect Tomato Sauce

The tomato sauce is where you can really make this dish your own. You can use fresh tomatoes instead of crushed if you prefer a lighter, fresher flavor. Just be sure to peel and seed them first; a paring knife or a quick dip in boiling water can help with the peeling. Cook the sauce down until it thickens nicely, which usually takes about 15 to 20 minutes. You want it to be thick enough to cling to the cannelloni but still saucy enough to provide a good moisture level during baking.

Adding a splash of red wine or balsamic vinegar during the sauce preparation can deepen the flavor profile. Just be cautious with the amount; start with a tablespoon, allowing it to simmer for a minute to evaporate the alcohol before adding the tomatoes. This will create a more rounded flavor and enhance the overall dish.

Serving and Storage Suggestions

Allow the cannelloni to rest for about 10 minutes after baking before serving. This resting period helps the dish set up, making it easier to slice and serve without losing its shape. Garnishing with fresh basil adds a lovely touch of color and a burst of fresh flavor right before serving. A sprinkle of extra Parmesan on top can also enhance the presentation.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheating can be done in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to retain moisture. Alternatively, you can freeze the assembled but uncooked cannelloni. Just be sure to freeze them flat on a baking sheet before transferring to a container, and they can last up to three months.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and drain it thoroughly to remove excess water before mixing with the ricotta.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble it a day in advance and refrigerate it. Just add a few extra minutes to the baking time.

→ What can I serve with cannelloni?

A simple side salad or garlic bread pairs perfectly with cannelloni, balancing the richness of the dish.

→ Is it possible to make this dish vegetarian?

Yes, this recipe is already vegetarian! Just ensure that all ingredients you use are vegetarian-friendly.