Homemade Spinach and Ricotta Cannelloni

Ingredients

• 250 gcannelloni
• 3 clovesgarlic
• 100 gParmesan
• 300 gmozzarella
• 400 gspinach
• 1 bunchbasil
• 250 gricotta
• 800 gtomatoes
• 1lemon
• 3 tbspbalsamic vinegar
• to tastesalt
• to tasteblack pepper
• to tasteolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Start the sauce

   Chop the garlic. Warm a glug of olive oil in a pan and fry the garlic until soft.

3. 3

   Add the tomatoes

   Pour in the tomatoes. Add a splash of water to the tomato tins, swill it around to loosen the remaining tomato, then pour that into the pan.

4. 4

   Simmer and season

   Stir in the balsamic vinegar and simmer until the sauce is thick. Add a handful of chopped basil, season with salt and pepper, then take the pan off the heat and set the sauce aside.

5. 5

   Mix the filling

   Wilt the spinach in a pan, squeeze out the excess water and chop it. Put it in a bowl with the ricotta, half the grated Parmesan, the lemon zest, salt, pepper and olive oil, then mix.

6. 6

   Fill the tubes

   Spoon the filling into a bag with one corner cut off. Pipe it into the cannelloni tubes and arrange them in a baking dish.

7. 7

   Top the cannelloni

   Spoon the tomato sauce over the filled tubes. Arrange sliced mozzarella on top and grate over the remaining Parmesan.

8. 8

   Bake until golden

   Bake for 30 minutes, or until the cheese is golden.

What is spinach and ricotta cannelloni?

Cannelloni are pasta tubes filled with a savoury mixture and baked in sauce, a familiar format in Italian home cooking. This version pairs mild ricotta with spinach, lemon zest and Parmesan, then covers the pasta with tomato sauce and mozzarella.

The filling is kept simple so the greens and creamy cheese remain distinct. A generous tomato topping helps the tubes cook through in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 42g protein, 75g carbs, 38g fat.

Pasta provides most of the carbohydrates, while ricotta, mozzarella and Parmesan contribute much of the fat and protein. Spinach and tomatoes add vegetables, but a green salad or extra vegetables alongside can make the plate feel more balanced.

Building the tomato sauce

Garlic base: cook the chopped garlic in olive oil until soft rather than browned, which keeps its flavour gentle.

Tomato rinse: a splash of water swilled around the tins helps collect the tomato left behind. Simmer the sauce until thick, then add the basil and seasoning off the heat.

Getting the filling right

Spinach: wilt it, then squeeze away excess water before chopping. This matters because watery spinach can loosen the ricotta mixture and make the finished dish wet.

Cheese and lemon: ricotta gives the filling its soft texture, while Parmesan adds savoury flavour. Lemon zest brings a fresh note without adding liquid.

Filling the pasta tubes

Piping bag: a food bag with a small corner cut off makes it easier to push the filling into the tubes than using a spoon. Keep the opening small enough to control the flow.

Even filling: work the mixture into the tubes along their length, then line them up in the baking dish. A close-fitting layer helps keep the pasta covered in sauce.

Sauce, cheese and baking

Coverage: spread the tomato sauce over the tubes so their surfaces are covered before they go into the oven. Finish with sliced mozzarella and the remaining grated Parmesan.

Doneness: bake at 180°C for 30 minutes, checking for golden cheese. The recipe gives colour as the cue, so make sure the pasta is tender before serving.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich cheese and baked pasta. Steamed or roasted vegetables also work well if you want a warmer side.

Serve the cannelloni straight from the baking dish, with extra basil if you have any left from the bunch.

Recipe notes & tips

• Squeeze the wilted spinach thoroughly before chopping it.
• Let the tomato sauce thicken so it stays on the pasta rather than pooling thinly in the dish.
• Use a piping bag or a sturdy food bag to fill the cannelloni neatly.
• Arrange the tubes in a snug single layer in the baking dish.
• Check that the cannelloni is tender as well as looking for golden cheese.

Variations

• Add nutmeg: grate a little into the ricotta mixture for a warm, savoury note.
• Use passata: swap it for the chopped tomatoes if you prefer a smoother sauce.
• Add chilli: stir a pinch into the garlic as it fries for a little heat.
• Use fresh pasta sheets: roll the filling inside them and arrange the rolls seam-side down.
• Add extra herbs: mix chopped parsley into the spinach and ricotta filling.

Common mistakes to avoid

• Wet spinach: squeeze it thoroughly before mixing so the filling does not turn watery.
• Thin sauce: simmer it until thick enough to coat the cannelloni.
• Overfilled tubes: pipe steadily and stop if the pasta begins to split.
• Uncovered pasta: spread sauce across all the tubes so the exposed pasta is not left dry.
• Relying only on colour: check that the pasta is tender before taking the dish out.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat covered in an oven at 180°C until piping hot, or microwave individual portions until hot throughout.

Frequently asked questions