This baked spinach cannelloni recipe is everything you love about pasta – cheesy, saucy, and stuffed with homemade deliciousness! It’s loaded with cheese, tomato sauce, and a (not-so) secret ingredient: leafy greens. This dish looks and feels indulgent but is surprisingly easy to recreate at home!
Are you in the mood for something cozy and warm that’ll fill you right up? I’ve got just the thing! My recipe for cannelloni casserole with spinach and cheese delivers all the flavors you crave, plus some extra veggie goodness in every bite.
It’s the kind of bubbling, cheesy dish you might expect in fancy Italian restaurants but without the hefty price tag. You won’t need to make reservations or leave the house for a delicious meal!
All you need is a couple of ingredients and your trusty oven, and you’re well on your way to enjoying something hearty and amazing!
Why You’ll Love This Recipe
Ingredients Needed For Easy Spinach Cannelloni
- 1 pack cannelloni pasta
- 2 cups fresh spinach
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 ¼ tbsp tomato paste
- 14 oz tomato passata
- 2 eggs
- 2 cups mozzarella cheese, grated
- ½ cup parmesan cheese, grated
- 3 cups ricotta
- 1 tbsp dried oregano
- ¼ tsp nutmeg
- 1 tsp black pepper
- 2 tbsp olive oil
- salt, to taste
- fresh basil leaves, for sprinkling (optional)
Step-by-Step Instructions With Pictures
1. Over medium heat, heat a pan with 1 tbsp of olive oil. Add the minced garlic and cook for 1 minute, stirring constantly so it won’t burn.
2. Add the spinach to the pan and sauté for a few minutes. Cook until soft.
3. After the spinach has been cooked, blend it in a blender until you get a smooth mixture.
4. In a separate bowl, beat two eggs.
5. Add the ricotta cheese and blended spinach. Stir well.
6. Add the parmesan cheese. Mix and set aside for now.
7. In the same pan, heat 1 tbsp of olive oil, then add the onion. Cook for 2-3 minutes until the onion is soft and translucent.
8. Add the spices and tomato paste. Stir well and cook for 40-60 seconds.
9. Add the tomato passata. Cook on medium heat for 8-10 minutes.
10. Preheat the oven to 375° F.
11. Meanwhile, fill the cannelloni tubes with the spinach and cheese mixture.
12. Add a few tablespoons of the tomato passata sauce at the bottom of a casserole, then arrange the cannelloni in a single layer on top until you fill the space.
13. Pour over the rest of the tomato sauce.
14. Sprinkle mozzarella cheese on top.
15. Bake in the preheated oven for about 20-30 minutes or until golden.
16. Garnish with fresh basil. Serve warm and enjoy!
Tips For Making The Best Italian Cannelloni Recipe
- Let It Rest: After baking, let the dish rest for a few minutes to allow the flavors to set. It will also make serving a bit easier.
- Stuff It: You can stuff the cannelloni pasta tubes with the spinach mixture using a spoon or a piping bag with a large tip. Avoid overstuffing the pasta, which can cause it to burst during baking.
- Fresh Goes Better: Fresh spinach is best for the most vibrant flavors and texture.
- Balancing Act: If the sauce tastes too rich, consider adding lemon zest or a squeeze of lemon juice to the spinach and ricotta mixture to brighten the flavor.
Baked Spinach And Ricotta Cannelloni Recipe Presentation Ideas
Want to serve this pasta dish with style? Try these ideas:
- Traditional Way: Serve the baked spinach cannelloni with warm garlic bread, herb-infused focaccia, or ciabatta.
- Red And Green: Pair the dish with a vibrant, simple green salad drizzled with lemon vinaigrette for a color and flavor contrast.
- Cheese To The Max: Sprinkle freshly grated Parmesan cheese on the plate before serving.
- Italian Vibes: Finish the meal with an Italian dessert like tiramisu or panna cotta.
- With Your Favorite Proteins: Pair a serving with grilled meats or baked salmon for a protein-rich meal.
Changing Up Your Easy Baked Cannelloni Recipe
Want to put your own spin on this spinach cannelloni? Here are some suggestions you can try:
- Spicy Deliciousness: For a fiery kick, drizzle some chili oil or sprinkle red pepper flakes on top of the dish or incorporate them into the sauce itself.
- More Veggies: Add sauteed mushrooms or roasted eggplants to the spinach and ricotta mixture.
- Nutty Crunch: Toast and chop walnuts, then incorporate them into the spinach filling. Alternatively, sprinkle some chopped pistachios on top before serving.
- Use Fresh Pasta Sheets: Use fresh lasagna sheets instead of cannelloni and layer the ricotta filling in between to make a baked spinach lasagna.
Storage And Reheating
Store: Place leftover pasta in an airtight container and keep it in the refrigerator for up to 3 days.
Freeze: If you want to store the spinach cannelloni longer, cut it into smaller portions, and place them in different freezer-safe containers. Then, store them in the freezer for up to 2 months.
Make Ahead: For meal prep purposes, you can make the dish a day or two ahead of time and place it in the fridge, then just bake it in the oven the day you’re serving it.
Reheat: It’s best to reheat the baked spinach cannelloni inside a baking dish in the oven for about 20 minutes. Add tomato sauce or a little water at the bottom of the dish to prevent the pasta from sticking. While you can reheat smaller portions in the microwave, it’s not ideal. The thickness of the pasta might lead to uneven heating and/or dryness.
One Last Thing
If you love hearty, comforting pasta dishes, then this baked spinach cannelloni is one recipe you shouldn’t miss! You’ll find a blend of rich tomato sauce, cheesy goodness, and creamy spinach filling in every satisfying bite.
It’s perfect for serving a crowd of hungry guests or satisfying your pasta cravings any day of the week. Best of all, it’s simple to make at home, and you can even tweak the flavor according to your preferences!
One thing’s for sure – it’ll hit the spot every time!
Your Turn
If you make this baked spinach cannelloni, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Pasta Recipes To Try
Cheesy And Saucy Baked Spinach Cannelloni
Equipment
- Mixing bowl
- Pan
Ingredients
- 1 pack cannelloni pasta
- 2 cups fresh spinach
- 1 large yellow onion finely chopped
- 2 garlic cloves minced
- 1 ¼ tbsp tomato paste
- 14 oz tomato passata
- 2 eggs
- 2 cups mozzarella cheese grated
- ½ cup parmesan cheese grated
- 3 cups ricotta
- 1 tbsp dried oregano
- ¼ tsp nutmeg
- 1 tsp black pepper
- 2 tbsp olive oil
- salt to taste
- fresh basil leaves for sprinkling (optional)
Instructions
- Over medium heat, heat a pan with 1 tbsp of olive oil. Add the minced garlic and cook for 1 minute, stirring constantly so it won’t burn.2 garlic cloves, 2 tbsp olive oil
- Add the spinach to the pan and sauté for a few minutes. Cook until soft.2 cups fresh spinach
- After the spinach has been cooked, blend it in a blender until you get a smooth mixture.
- In a separate bowl, beat two eggs.2 eggs
- Add the ricotta cheese and blended spinach. Stir well.3 cups ricotta
- Add the parmesan cheese. Mix and set aside for now.½ cup parmesan cheese
- In the same pan, heat 1 tbsp of olive oil, then add the onion. Cook for 2-3 minutes until the onion is soft and translucent.1 large yellow onion
- Add the spices and tomato paste. Stir well and cook for 40-60 seconds.1 ¼ tbsp tomato paste, 1 tbsp dried oregano, ¼ tsp nutmeg, 1 tsp black pepper, salt
- Add the tomato passata. Cook on medium heat for 8-10 minutes.14 oz tomato passata
- Preheat the oven to 375° F.
- Meanwhile, fill the cannelloni tubes with the spinach and cheese mixture.1 pack cannelloni pasta
- Add a few tablespoons of the tomato passata mixture at the bottom of a casserole, then arrange the cannelloni in a single layer on top until you fill the space.
- Pour over the rest of the tomato sauce.
- Sprinkle mozzarella cheese on top.2 cups mozzarella cheese
- Bake in the oven for about 20-30 minutes, or until golden.
- Garnish with fresh basil. Serve warm and enjoy!fresh basil leaves
Notes
- Let It Rest: After baking, let the dish rest for a few minutes to allow the flavors to set. It will also make serving a bit easier.
- Stuff It: You can stuff the cannelloni pasta tubes with the spinach mixture using either a spoon or a piping bag with a large tip. Avoid overstuffing the pasta, which can lead to them bursting during baking.
- Fresh Goes Better: Using fresh spinach is best to get the most vibrant flavors and texture.
- Balancing Act: If the sauce tastes too rich for your liking, consider adding lemon zest or a squeeze of lemon juice to the spinach and ricotta mixture to brighten the flavor.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
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