Cannelloni night in our house is always a special occasion. There’s something inherently comforting and satisfying about those perfectly filled pasta tubes, nestled in a rich tomato sauce and baked to golden perfection. This Cannelloni with Spinach and Tomato Sauce recipe has become a family favorite, requested time and time again. Even my picky eaters, who sometimes wrinkle their noses at spinach, devour this dish without a single complaint. The creamy ricotta and spinach filling is subtly flavored and perfectly complements the vibrant, homemade tomato sauce. It’s a dish that feels both indulgent and wholesome, ideal for a cozy weeknight dinner or a more elaborate weekend gathering. The aroma that fills the kitchen as it bakes is simply irresistible, and the first bite is pure bliss – tender pasta, flavorful filling, and tangy tomato sauce all harmonizing beautifully. Trust me, once you try this recipe, it will become a staple in your own kitchen too.

Ingredients

• Cannelloni Tubes: Approximately 250g dried cannelloni tubes. These form the base of the dish, providing a perfect vessel for the delicious spinach and ricotta filling.
• Fresh Spinach: 500g fresh spinach, thoroughly washed. Spinach is the star of the filling, adding a healthy dose of nutrients and a delicate earthy flavor.
• Ricotta Cheese: 500g full-fat ricotta cheese. Ricotta provides a creamy and rich base for the filling, binding the spinach and other ingredients together beautifully.
• Parmesan Cheese: 100g freshly grated Parmesan cheese, plus extra for topping. Parmesan adds a salty, savory, and nutty flavor to both the filling and the topping, enhancing the overall taste.
• Egg: 1 large egg. The egg acts as a binder in the filling, helping it to hold its shape and adding richness.
• Nutmeg: 1/4 teaspoon ground nutmeg. A pinch of nutmeg adds a warm, subtle spice that complements the spinach and ricotta perfectly.
• Olive Oil: 3 tablespoons extra virgin olive oil, plus extra for drizzling. Olive oil is used for sautéing the onion and garlic in the tomato sauce and adds richness and flavor.
• Onion: 1 medium yellow onion, finely chopped. Onion forms the aromatic base of the tomato sauce, adding sweetness and depth of flavor.
• Garlic: 2 cloves garlic, minced. Garlic is another key aromatic in the tomato sauce, providing a pungent and savory note.
• Canned Crushed Tomatoes: 800g canned crushed tomatoes. Crushed tomatoes form the bulk of the sauce, providing a rich tomato flavor and texture.
• Tomato Paste: 2 tablespoons tomato paste. Tomato paste intensifies the tomato flavor in the sauce and adds richness and depth.
• Dried Oregano: 1 teaspoon dried oregano. Oregano is a classic Italian herb that adds a warm, slightly peppery note to the tomato sauce.
• Dried Basil: 1 teaspoon dried basil. Basil adds a sweet and fragrant aroma to the tomato sauce, complementing the oregano perfectly.
• Sugar: 1 teaspoon granulated sugar. A pinch of sugar balances the acidity of the tomatoes and enhances the overall flavor of the sauce.
• Salt: To taste. Salt is essential for seasoning both the filling and the sauce, bringing out the flavors of all the ingredients.
• Black Pepper: Freshly ground black pepper to taste. Black pepper adds a subtle spice and enhances the savory notes of the dish.
• Fresh Basil Leaves (Optional): For garnish. Fresh basil adds a pop of color and fresh, aromatic finish when serving.
• Mozzarella Cheese (Optional): 100g grated mozzarella cheese for topping (for a cheesier bake). Mozzarella adds a melted, gooey layer of cheese on top, making the dish even more indulgent.

Instructions

1. Prepare the Spinach: Begin by thoroughly washing the fresh spinach. In a large pan or pot, wilt the spinach over medium heat. You can do this without adding any extra water as the water clinging to the leaves after washing will be sufficient. Cook until the spinach has just wilted down, which should only take a few minutes. Once wilted, remove the spinach from the pan and let it cool slightly. Squeeze out as much excess water as possible from the cooled spinach. This is crucial to prevent a watery filling. Finely chop the squeezed spinach and set aside.
2. Make the Spinach and Ricotta Filling: In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, the chopped and squeezed spinach, the egg, and ground nutmeg. Season generously with salt and freshly ground black pepper. Mix all the ingredients together thoroughly until well combined and the filling is smooth and homogenous. Taste the filling and adjust seasoning as needed. You might want to add a little more Parmesan for saltiness or a touch more nutmeg for warmth. Set the filling aside while you prepare the tomato sauce.
3. Prepare the Tomato Sauce: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic to the pan and sauté for another minute until fragrant, being careful not to burn the garlic. Pour in the canned crushed tomatoes and add the tomato paste, dried oregano, dried basil, and sugar. Season with salt and freshly ground black pepper to taste. Stir everything together well to combine all the ingredients.
4. Simmer the Tomato Sauce: Bring the tomato sauce to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20-25 minutes, or even longer for a richer flavor. Simmering allows the flavors to meld together and the sauce to thicken slightly. Stir the sauce occasionally to prevent it from sticking to the bottom of the pan. Taste the sauce after simmering and adjust seasoning if necessary. You might need a touch more salt, pepper, or sugar depending on the acidity of your tomatoes.
5. Preheat Oven and Prepare Baking Dish: Preheat your oven to 180°C (350°F). Lightly grease a large baking dish or casserole dish with olive oil. The size of the dish will depend on how many cannelloni tubes you are using, but a 9×13 inch dish is generally a good size.
6. Fill the Cannelloni Tubes: There are a few ways to fill cannelloni tubes. You can use a piping bag fitted with a wide tip for easier filling if you have one. Alternatively, you can use a small spoon or even your fingers. Take a cannelloni tube and carefully fill it with the spinach and ricotta mixture. Gently push the filling into one end of the tube and then continue filling until the tube is full. Place the filled cannelloni tube into the prepared baking dish. Repeat this process until all the cannelloni tubes are filled and arranged in a single layer in the baking dish. If you have leftover filling, you can spoon it into the baking dish around the cannelloni.
7. Assemble and Bake the Cannelloni: Once all the cannelloni tubes are filled and arranged in the baking dish, pour the prepared tomato sauce evenly over the cannelloni, ensuring that they are mostly covered by the sauce. If using mozzarella cheese, sprinkle the grated mozzarella cheese evenly over the top of the tomato sauce. Drizzle a little olive oil over the top, if desired. Cover the baking dish tightly with aluminum foil.
8. Bake the Cannelloni: Bake in the preheated oven for 30 minutes covered with foil. After 30 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the cannelloni is tender, the sauce is bubbly, and the cheese (if used) is melted and golden brown. To check if the cannelloni is tender, carefully pierce a tube with a fork – it should be easily pierced.
9. Rest and Serve: Once baked, remove the cannelloni from the oven and let it rest for about 5-10 minutes before serving. This allows the sauce to thicken slightly and the cannelloni to cool down enough to handle. Garnish with fresh basil leaves, if desired, just before serving. Serve hot and enjoy!

Nutrition Facts

(Per Serving – Approximation, may vary based on ingredient brands and quantities)

• Servings: 6
• Calories per serving: Approximately 450 kcal
• Fat: 25g

Note: These values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 45 minutes (includes spinach preparation, filling making, and sauce preparation)
• Cook Time: 45-50 minutes (simmering sauce and baking cannelloni)
• Total Time: Approximately 1 hour and 30 minutes
• Description: While this recipe involves a few steps, it is well worth the effort. The preparation time is mainly dedicated to making the flavorful sauce and the creamy spinach and ricotta filling. The baking time allows the flavors to meld together beautifully, resulting in a truly satisfying and delicious dish. It’s a perfect recipe for a weekend cooking project or when you want to impress with a homemade Italian classic.

How to Serve

Cannelloni with Spinach and Tomato Sauce is a complete and satisfying meal on its own, but you can enhance your dining experience with some delicious accompaniments. Here are some serving suggestions:

• Side Salad:
  • A simple green salad with a light vinaigrette is a refreshing and healthy side dish to balance the richness of the cannelloni.
  • Consider a Caprese salad with fresh tomatoes, mozzarella, and basil for an Italian-inspired side.
  • Arugula salad with lemon and Parmesan would also complement the flavors beautifully.
• Garlic Bread or Crusty Bread:
  • Serve with warm garlic bread or crusty Italian bread to soak up the delicious tomato sauce.
  • Bruschetta with toasted bread topped with tomatoes and basil is another great option.
• Roasted Vegetables:
  • Roasted vegetables like asparagus, zucchini, or bell peppers add a healthy and flavorful side.
  • Roasted broccoli or green beans with garlic and lemon would also pair well.
• Wine Pairing:
  • A medium-bodied red wine like Chianti, Sangiovese, or Montepulciano d’Abruzzo would be a classic Italian pairing.
  • For a lighter option, a dry rosé or a crisp white wine like Pinot Grigio would also work well.
• As a Starter or Main Course:
  • Serve smaller portions as a delightful starter before a main course.
  • Serve as a hearty and satisfying main course for lunch or dinner.
• Garnish:
  • Fresh basil leaves, chopped parsley, or a sprinkle of extra Parmesan cheese make lovely garnishes just before serving.
  • A drizzle of high-quality olive oil can add a final touch of richness and flavor.

Additional Tips for Perfect Cannelloni

1. Use Quality Ingredients: Starting with good quality ingredients will significantly enhance the flavor of your cannelloni. Use good quality ricotta, Parmesan, and canned tomatoes for the best results. Fresh spinach is preferable, but frozen spinach, thoroughly thawed and squeezed dry, can be used in a pinch.
2. Don’t Overfill the Cannelloni: While you want to fill the tubes generously, avoid overfilling them. Overfilling can cause the tubes to burst during baking or the filling to spill out. Fill them comfortably, leaving a little space at each end.
3. Squeeze Spinach Thoroughly: As mentioned earlier, squeezing out as much excess water as possible from the cooked spinach is crucial. Too much moisture will result in a watery filling and can make the cannelloni soggy.
4. Make-Ahead Friendly: Cannelloni with Spinach and Tomato Sauce is a great make-ahead dish. You can assemble the cannelloni in the baking dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. This makes it perfect for meal prepping or entertaining. You might need to add a few extra minutes to the baking time if baking directly from the fridge.
5. Customize the Filling: Feel free to customize the filling to your liking. You can add other ingredients like cooked mushrooms, sun-dried tomatoes, or roasted red peppers to the spinach and ricotta mixture. A pinch of red pepper flakes can add a touch of heat.
6. Enhance the Tomato Sauce: For an even richer tomato sauce, consider adding a splash of red wine while simmering. You can also add other vegetables to the sauce, such as diced carrots or celery, for extra flavor and depth. A bay leaf added during simmering can also enhance the sauce’s aroma.
7. Prevent Cannelloni from Drying Out: Covering the baking dish with foil during the initial baking period is important to prevent the cannelloni from drying out. The foil traps steam and keeps the pasta moist and tender. Remove the foil for the last part of baking to allow the top to brown and the cheese to melt.
8. Freezing Instructions: Baked cannelloni freezes well. Allow the baked cannelloni to cool completely. Then, cut it into portions if desired and wrap tightly in plastic wrap and then aluminum foil, or place in freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven until heated through and bubbly. You may need to add a little extra tomato sauce or water if it seems dry when reheating.

FAQ Section

Q1: Can I use fresh pasta sheets instead of cannelloni tubes?

A: While this recipe is designed for cannelloni tubes, you can adapt it using fresh pasta sheets to make lasagna-style rolls. Cook fresh lasagna sheets briefly according to package directions. Then, place a spoonful of the spinach and ricotta filling at one end of the pasta sheet and roll it up tightly. Place these rolls seam-down in the baking dish and proceed with the recipe as instructed, layering with tomato sauce and baking.

Q2: I don’t have ricotta cheese. Can I substitute it with something else?

A: While ricotta provides a unique creamy texture and flavor, you can substitute it with cottage cheese that has been well drained and blended until smooth. Another option is to use a mixture of cream cheese and mascarpone for a richer filling, although this will alter the flavor profile slightly.

Q3: Can I make this recipe vegan?

A: Yes, you can make a vegan version of this recipe. Substitute the ricotta cheese with a vegan ricotta alternative made from tofu or cashews. You can also use a flax egg or vegan egg replacer instead of the egg in the filling. Ensure you use a vegan Parmesan cheese alternative or nutritional yeast for a cheesy flavor.

Q4: Can I add meat to the filling?

A: Absolutely! If you want to add meat, cooked and crumbled Italian sausage or ground beef would be delicious additions to the spinach and ricotta filling. Brown the meat separately, drain off any excess fat, and then mix it into the filling ingredients before stuffing the cannelloni tubes.

Q5: How do I prevent the cannelloni tubes from breaking when filling them?

A: Handle the cannelloni tubes gently as they can be delicate. Make sure you are using dried cannelloni tubes specifically designed for filling. Avoid overfilling them and use a piping bag or a small spoon to carefully fill the tubes without applying too much pressure. If the tubes are very brittle, you can try briefly blanching them in boiling water for a minute or two to slightly soften them, but be careful not to overcook them as they will become too soft and difficult to handle.

Q6: Can I use pre-made tomato sauce to save time?

A: While homemade tomato sauce elevates the flavor of this dish significantly, you can use a good quality store-bought marinara sauce to save time. Look for a sauce that is rich and flavorful. You may want to simmer it briefly with a little extra garlic, oregano, and basil to enhance its flavor and make it taste more homemade.

Q7: How long can I store leftover baked cannelloni?

A: Leftover baked cannelloni can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly in the oven or microwave until heated through before serving. Ensure it is piping hot all the way through when reheating.

Q8: Can I bake the cannelloni without cheese on top?

A: Yes, you can definitely bake the cannelloni without cheese on top if you prefer or want to reduce the fat content. The dish will still be delicious with just the tomato sauce. You can also sprinkle breadcrumbs mixed with a little olive oil and herbs on top for a crispy topping instead of cheese.

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