Creamy Spinach and Ricotta Cannelloni Bake

Imperial May 19, 2026May 19, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, 2 cannelloni per serving
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 45 minutes, including 10 minutes resting

Quick Ingredients

Tomato sauce: 2 tablespoons olive oil, 1 small yellow onion, 3 garlic cloves, 2 tablespoons tomato paste, 1 can crushed tomatoes, 1/2 cup water, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon sugar, 1/4 cup fresh basil.
Filling: 10 ounces thawed frozen chopped spinach, 15 ounces whole-milk ricotta, 1 large egg, 3/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 1 tablespoon fresh basil.
Pasta and topping: 12 oven-ready dried cannelloni tubes, 1 teaspoon olive oil for the dish, 1 cup shredded low-moisture mozzarella, 1/4 cup grated Parmesan, 2 tablespoons torn fresh basil.

Do This

1. Heat the oven to 375°F (190°C) and lightly oil a 9 x 13-inch baking dish.
2. Make the tomato sauce: cook onion 5 minutes, add garlic and tomato paste 1 minute, then simmer with tomatoes, water, herbs, and seasoning for 10 minutes.
3. Squeeze the spinach very dry, then mix it with ricotta, egg, Parmesan, salt, pepper, nutmeg, and basil.
4. Pipe the filling into 12 oven-ready cannelloni tubes.
5. Spread 1 1/2 cups sauce in the dish, add filled tubes in one layer, and cover completely with remaining sauce.
6. Cover with foil and bake 35 minutes, then uncover, add mozzarella and Parmesan, and bake 15 minutes more.
7. Rest 10 minutes, garnish with basil, and serve hot and bubbling.

Why You’ll Love This Recipe

Comforting and family-friendly: Tender pasta tubes, creamy ricotta filling, and bubbling tomato sauce make this a cozy dinner everyone can gather around.
Simple ingredients, big flavor: Spinach, ricotta, Parmesan, nutmeg, basil, and tomato sauce come together in a classic Italian-style combination.
Great for making ahead: You can assemble the cannelloni in advance and bake it when you are ready for dinner.
Beautiful but approachable: It feels special enough for guests, but the steps are straightforward and home-cook friendly.

Grocery List

Produce: Yellow onion, garlic, fresh basil, frozen chopped spinach.
Dairy: Whole-milk ricotta, Parmesan cheese, low-moisture mozzarella, 1 large egg.
Pantry: Oven-ready dried cannelloni tubes, crushed tomatoes, tomato paste, extra-virgin olive oil, dried oregano, ground or whole nutmeg, granulated sugar, fine sea salt, black pepper.

Full Ingredients

Tomato Sauce

2 tablespoons (30 ml) extra-virgin olive oil
1 small yellow onion, finely diced, about 5 ounces (140 g)
3 garlic cloves, minced, about 1 tablespoon
2 tablespoons (32 g) tomato paste
1 can (28 ounces/794 g) crushed tomatoes
1/2 cup (120 ml) water
1 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar
1/4 cup (10 g) chopped fresh basil

Spinach-Ricotta Filling

10 ounces (280 g) frozen chopped spinach, thawed and squeezed very dry
15 ounces (425 g) whole-milk ricotta cheese
1 large egg
3/4 cup (55 g) finely grated Parmesan cheese
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg or ground nutmeg
1 tablespoon (4 g) finely chopped fresh basil

Pasta and Topping

1 teaspoon (5 ml) extra-virgin olive oil, for greasing the baking dish
12 oven-ready dried cannelloni tubes, about 8 ounces (225 g) total
1 cup (115 g) shredded low-moisture mozzarella cheese
1/4 cup (20 g) finely grated Parmesan cheese
2 tablespoons (5 g) torn fresh basil leaves, for serving

Creamy Spinach and Ricotta Cannelloni Bake – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the dish

Place a rack in the center of the oven and preheat to 375°F (190°C). Lightly brush a 9 x 13-inch (23 x 33 cm) baking dish with 1 teaspoon extra-virgin olive oil. This helps prevent the sauce from sticking around the edges as the cannelloni bakes.

Step 2: Make the tomato sauce

Warm 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring often, until softened and translucent but not browned. Stir in the minced garlic and tomato paste and cook for 1 minute, until the tomato paste darkens slightly and smells rich.

Add the crushed tomatoes, 1/2 cup water, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar. Bring the sauce to a gentle bubble, then reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally. Turn off the heat and stir in 1/4 cup chopped fresh basil.

Step 3: Mix the spinach and ricotta filling

Put the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly until no more liquid drips out. This is important: excess moisture can make the filling loose and watery. Finely chop the squeezed spinach if the pieces are large.

In a medium bowl, combine the squeezed spinach, ricotta, egg, 3/4 cup Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1 tablespoon chopped basil. Stir until the mixture is creamy, evenly green-speckled, and thick enough to hold its shape on a spoon.

Step 4: Fill the cannelloni tubes

Transfer the filling to a piping bag or a large zip-top bag. Snip off one corner to make a 1/2-inch opening. Pipe the filling into each cannelloni tube, filling from one end and then the other so the center is fully packed. If you do not have a bag, use a small spoon handle or butter knife to gently push the filling into the tubes. Try not to crack the pasta, and do not overstuff so tightly that the tubes split.

Step 5: Assemble the cannelloni

Spread 1 1/2 cups of the tomato sauce evenly over the bottom of the prepared baking dish. Arrange the 12 filled cannelloni tubes in a single layer over the sauce. Spoon the remaining tomato sauce over the top, making sure every tube is completely covered. Oven-ready pasta needs moisture to soften, so cover any exposed ends with sauce.

Step 6: Bake until tender and bubbling

Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 35 minutes. Carefully remove the foil, sprinkle the top evenly with 1 cup shredded mozzarella and 1/4 cup grated Parmesan, then return the dish to the oven uncovered. Bake for 15 minutes more, until the sauce is bubbling around the edges, the cheese is melted with golden spots, and the pasta is tender when pierced with a knife.

Step 7: Rest, garnish, and serve

Let the cannelloni rest for 10 minutes before serving. This gives the filling time to settle and makes the pasta easier to lift from the dish. Scatter 2 tablespoons torn fresh basil over the top and serve 2 cannelloni per person with extra sauce spooned over each portion.

Pro Tips

Squeeze the spinach thoroughly: The drier the spinach, the creamier and more stable the ricotta filling will be.
Keep the pasta covered with sauce: Oven-ready cannelloni softens as it absorbs moisture, so exposed pasta can turn chewy or hard.
Use a piping bag for easy filling: A zip-top bag with the corner snipped off works just as well and keeps the process tidy.
Rest before serving: Ten minutes of resting helps the sauce thicken slightly and prevents the filling from spilling out immediately.
Grate the Parmesan finely: Finely grated cheese blends smoothly into the ricotta and melts evenly on top.

Variations

Fresh spinach version: Use 1 pound (450 g) fresh baby spinach instead of frozen. Cook it in a large skillet over medium heat for 3 to 4 minutes, until wilted, then cool, squeeze very dry, chop, and use as directed.
Creamy tomato cannelloni: Stir 1/4 cup (60 ml) heavy cream into the tomato sauce after simmering for a softer, richer sauce.
Spicy tomato sauce: Add 1/4 teaspoon crushed red pepper flakes with the garlic and tomato paste for gentle heat.

Storage & Make-Ahead

Store leftover baked cannelloni in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes, or reheat covered in a 350°F (175°C) oven for 20 to 25 minutes, until hot in the center. To make ahead, assemble the dish through Step 5, cover tightly, and refrigerate for up to 24 hours; bake straight from the refrigerator, adding 10 minutes to the covered baking time. For freezing, assemble without the mozzarella topping, wrap tightly, and freeze for up to 2 months. Thaw in the refrigerator for 24 hours, then bake covered for 45 minutes, uncover, add the cheeses, and bake 15 minutes more.

Nutrition (per serving)