Spinach and Ricotta Cannelloni

Name: Spinach and Ricotta Cannelloni
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: Splash of olive oil; 1 onion (finely diced); 2-3 garlic cloves (minced); 2 cans diced tomatoes (400 grams/ 0.8 pounds each); Handful of fresh basil (finely chopped); Leaves from 5 sprigs fresh thyme; 1 tsp granulated sugar; Salt and black pepper (to taste); Splash of olive oil; 600 grams fresh spinach; 450 grams ricotta cheese; 3 garlic cloves (minced); 2 tbsp lemon juice; Salt and black pepper (to taste); 12 fresh lasagna sheets (or 12 dried cannelloni tubes); 100 grams fresh mozzarella (torn into pieces); 100 grams grated Parmesan cheese; Toasted pine nuts

Posted: September 8, 2026

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Pasta, spinach, and ricotta. Three ingredients that I love individually, and together they form a truly fantastic combination. I used them for this delicious oven-baked spinach and ricotta cannelloni, and honestly, it’s one of those meals that disappears before you even sit down. Plus, it’s a great way to turn simple ingredients into a show-stopping homemade dinner.

Creamy Spinach and Ricotta Pasta Bake

Forget the store-bought frozen versions! This creamy, cheesy spinach and ricotta cannelloni is the ultimate comfort food for anyone who loves rich Italian flavors.

Every bite is loaded with creamy ricotta, tender spinach, and rich tomato sauce.
An easy, make-ahead meal that anyone can prepare.
Comes together quickly with fresh lasagna sheets. No pasta boiling required!

Recipe Ingredients

All it takes is a simple tomato sauce, a creamy spinach-ricotta filling, and some fresh pasta sheets rolled into perfect little bundles. It’s really that easy, but don’t skip the recipe card below for all the details that guarantee perfect results.

For the sauce

olive oil – a splash for sautéing the onion and garlic, adding richness to the sauce
onion – for a sweet and savory base flavor
garlic – to infuse the sauce with aromatic depth
diced tomatoes – the juicy foundation of the sauce
basil – for that classic Italian herby freshness
thyme – leaves from 5 sprigs, adding earthy warmth to the sauce
sugar – fine granulated sugar, to balance the acidity of the tomatoes
salt and pepper – to season and bring all the flavors together

For the filling

olive oil – a splash for sautéing the spinach until perfectly wilted
fresh spinach – the star green ingredient that wilts down beautifully
ricotta – creamy and mild, making the filling luxuriously smooth
garlic – for an extra punch of savory flavor in the filling
lemon juice – to brighten and lift the creamy filling
salt and pepper – to taste, enhancing the natural flavors of the ricotta and spinach

For assembly

fresh lasagna sheets – 12 sheets (or 12 cannelloni tubes). The perfect pasta casing for rolling up the filling
fresh mozzarella – for that irresistible melty, gooey top layer
grated Parmesan cheese – adding a salty, nutty finish
pine nuts – roasted, for sprinkling over the top just before serving for crunch

How To Make Spinach and Ricotta Cannelloni

Start by preparing the sauce. Pour a splash of olive oil into a pan and sauté the chopped onion until translucent. Add the garlic and cook briefly until fragrant. Stir in the diced tomatoes, basil, thyme, and sugar.

Season to taste with salt and pepper. Let it simmer uncovered for 10–15 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.

While the sauce is simmering, prepare the filling. Sauté the spinach in a pan with a splash of olive oil until wilted. This only takes a few minutes. Transfer the spinach to a colander and press out the excess moisture (this is crucial to avoid a watery filling!).

Add the ricotta, pressed garlic, and lemon juice, and stir everything together until well combined. Season to taste with salt and pepper.

Now for the fun part: assembling the cannelloni. Spread a thin layer of sauce over the bottom of your baking dish. Take a fresh lasagna sheet and place about 2 tablespoons of the spinach-ricotta mixture in a sausage-like line across the center.

Carefully roll it up and place it seam-side down in the dish. Repeat this until all 12 sheets are filled and arranged snugly in the dish.

Pour the remaining sauce over the rolled cannelloni, making sure to cover them evenly. Top with the mozzarella (tear it into small pieces) and sprinkle generously with grated Parmesan.

Bake in a preheated oven at 200°C/392°F (conventional oven) for 25 minutes, until the top is golden and bubbly and the pasta is cooked through.

BAKING TIP: If you’re using store-bought cannelloni tubes instead of fresh lasagna sheets, follow the baking time specified on the package. They usually need a bit longer.

Once out of the oven, let it rest for a few minutes, then scatter the roasted pine nuts over the top before serving. Serve with a side salad if you like, though I must say, this meal is quite filling as it is!

Storing Spinach and Ricotta Cannelloni

You can store leftover cannelloni covered in the refrigerator for 1-2 days. Simply reheat in the oven or microwave until warmed through.

Can I freeze spinach and ricotta cannelloni?

Yes! Assemble the cannelloni completely (without baking), cover tightly with foil, and freeze for up to 3 months.

When you’re ready to enjoy it, bake from frozen, adding an extra 10-15 minutes to the cooking time. Alternatively, bake it first, let it cool completely, then freeze individual portions for quick meals later.

More Italian Recipes

If you’re looking for easy recipes to enjoy comforting Italian flavors, you’ve come to the right place.

How many cannelloni does this recipe yield?

The recipe makes 12 cannelloni, which serves about 3-4 people. You can easily double the recipe for a larger baking dish.

Can I use frozen spinach instead of fresh?

Absolutely! If using frozen spinach, thaw it completely and squeeze out as much moisture as possible before mixing it with the ricotta. You’ll need about 450-500 grams (15.8 – 17.6 oz.) of frozen spinach.

Do I need to cook the lasagna sheets before rolling?

No! If you’re using fresh lasagna sheets, they cook perfectly in the oven with the sauce. No boiling required, just roll and bake.

Can I make this dairy-free?

Yes, use a dairy-free ricotta alternative and vegan mozzarella and Parmesan. The sauce is already dairy-free, so you’re halfway there!

Why did my cannelloni turn out watery?

This usually happens if the spinach wasn’t drained properly. Make sure to press out as much liquid as possible after wilting the spinach. Also, avoid adding extra liquid to the sauce. Let it simmer and thicken before assembling.

Can I add meat to this recipe?

Definitely! Brown some ground beef or Italian sausage with the onion and garlic before adding the tomatoes. It makes for a heartier, meaty version.

How do I cut the cannelloni neatly when serving?

Use a sharp knife and a spatula to lift each roll carefully. The pine nuts on top add a lovely crunch and make the dish look extra special!

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