Classic Spinach and Ricotta Cannelloni Recipe

This classic cannelloni recipe fills pasta tubes with spinach and ricotta, then bakes them beneath tomato sauce and a light béchamel. It is a meat-free version of Italian stuffed pasta, with a soft filling and a creamy, lightly browned top. The recipe serves four to six and takes about an hour and a half, including a short rest before serving. Drain the spinach thoroughly so the filling stays cohesive, and use cannelloni labeled suitable for filling and baking without pre-boiling. Enough sauce and a covered first baking stage help the dry tubes soften. If your pasta label requires pre-cooking, follow it rather than forcing the same hydration method onto a different product.

Drain the filling and cover every pasta tube

Ricotta should be thick enough to hold a spoon mark. If it looks watery, drain it in a fine sieve before mixing. Squeeze thawed spinach firmly in a clean cloth, then chop to remove long strands that obstruct a piping bag.

The pasta needs contact with sauce all around it. Spread sauce beneath the tubes, arrange them in one layer and cover every exposed edge. The first covered bake traps moisture; uncovering later gives the cheese topping its color.

Recipe at a glance

Yield: 4–6 servings; 12 cannelloni. Active preparation: about 35 minutes. Cooking: about 50 minutes. Total elapsed time: about 95 minutes. Includes about 10 minutes of resting, rising, cooling or chilling, as specified in the method.

How to make classic spinach and ricotta cannelloni

How to tell when it is ready

Pasta tubes are tender throughout, the center reaches 74°C/165°F and the sauce bubbles around a lightly browned top.

Tips

• Squeeze spinach thoroughly.
• Fill both ends of each tube so no empty section remains.
• Keep all pasta edges beneath sauce.
• Read the cannelloni label before beginning.

Troubleshooting

• Firm pasta: cover and bake longer; add a little hot water around edges if sauce has dried.
• Watery filling: drain ricotta and squeeze spinach more firmly next time.
• Lumpy béchamel: whisk vigorously off heat or strain before assembly.

Substitutions

• Use fresh spinach cooked until wilted and squeezed dry; aim for about 120–150 g cooked, drained spinach.
• For a vegetarian dish, choose hard cheese made with vegetarian rennet.

Variations

• Add 1 tbsp chopped basil to the filling.
• Use precooked lasagne sheets rolled around filling if cannelloni is unavailable; baking time may be shorter.

Serving suggestions

• Serve with a crisp green salad.
• Add roasted broccoli or green beans.
• Offer bread for the tomato and béchamel sauce.
• Portion two tubes for a lighter meal or three for a substantial main.

Make ahead

Assemble up to 24 hours ahead and refrigerate covered. Bake from chilled, allowing roughly 10–15 extra minutes and checking the center temperature and pasta texture.

Storage

Refrigerate covered for 3–4 days. Reheat covered until the center reaches 74°C/165°F. Freeze cooked portions for up to 2 months for quality; thaw in the refrigerator before reheating.

Food safety

Do not taste filling containing raw egg. Keep dairy and prepared filling refrigerated. This casserole should reach 74°C/165°F in the center; cool leftovers promptly in shallow portions.