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A slice of baked spinach cannelloni on a plate with a fork, garnished with basil, sits invitingly beside a baking dish brimming with deliciousness. In the background, baked spinach cannelloni adds its own charm to the scene, promising an irresistible Italian feast.
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Cheesy And Saucy Baked Spinach Cannelloni

This baked cheesy spinach cannelloni is a restaurant-quality pasta dinner in the comforts of your home perfect for a busy weeknight!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: baked spinach cannelloni
Servings: 6 servings
Calories: 593kcal

Equipment

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

Calories: 593kcal | Carbohydrates: 40g | Protein: 34g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 153mg | Sodium: 844mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2226IU | Vitamin C: 10mg | Calcium: 588mg | Iron: 3mg