There’s something about pulling a bubbling dish of Spinach Ricotta Cannelloni out of the oven that instantly makes a house feel like home. The scent of garlic, warm tomato sauce, and creamy ricotta drifting through the kitchen takes me right back to slow Sunday afternoons, when dinner wasn’t rushed and everyone lingered at the table just a little longer.

This easy Spinach Ricotta Cannelloni has become one of those comfort recipes I turn to when I want something that feels special but doesn’t require hours of complicated prep. It’s cozy enough for a quiet family dinner, yet elegant enough for holidays or when friends come over.

The combination of tender pasta tubes filled with creamy ricotta and spinach, baked in a rich marinara sauce and topped with bubbling mozzarella, creates the kind of baked pasta dish that feels indulgent but still wholesome. If you’ve been searching for a baked spinach ricotta pasta recipe that’s comforting, satisfying, and freezer-friendly — this is the one.

And the best part? It’s surprisingly simple to make.

Why You’ll Love It

Creamy, cheesy comfort in every bite
The ricotta filling stays soft and luscious while the mozzarella on top turns perfectly golden and bubbly.

An easy Spinach Ricotta Cannelloni recipe for busy nights
The filling comes together in minutes, and the oven does most of the work.

Perfect make-ahead dinner
You can assemble it ahead of time and refrigerate until ready to bake — ideal for holidays or entertaining.

A vegetarian crowd-pleaser
Even meat lovers adore this baked spinach ricotta pasta thanks to its rich flavor and satisfying texture.

Freezer-friendly and meal-prep approved
It freezes beautifully, making it a lifesaver for hectic weeks.

Elegant enough for special occasions
This dish looks impressive on the table but requires simple ingredients you probably already have.

Ingredient Notes & Details

Cannelloni pasta tubes
Traditional dried cannelloni works best. You can also use oven-ready manicotti shells. No pre-boiling needed if using oven-ready pasta.

Fresh spinach
Fresh spinach gives the best flavor and texture. Sauté it briefly to remove excess moisture. Frozen spinach works too — just thaw and squeeze out all the water to avoid a watery filling.

Ricotta cheese
Use whole milk ricotta for the creamiest texture. If it seems watery, drain it in a sieve for 15–20 minutes before mixing.

Mozzarella cheese
Low-moisture shredded mozzarella melts evenly and gives that classic bubbly top. Fresh mozzarella can be used but may release extra liquid.

Parmesan cheese
Adds sharpness and depth. Freshly grated Parmesan is always better than pre-grated.

Marinara sauce
Use a good-quality store-bought sauce or homemade. A rich tomato base balances the creamy ricotta filling.

Garlic
Fresh garlic adds warmth and aroma. Don’t skip it — it makes the filling sing.

Egg
Helps bind the ricotta filling so it stays creamy but structured.

Salt & black pepper
Season generously. Ricotta needs proper seasoning to shine.

Step-by-Step Instructions

Step 1: Prepare the spinach
Heat a drizzle of olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add fresh spinach and sauté for 2–3 minutes until wilted. Remove from heat and let cool slightly. Squeeze out any excess moisture and chop finely.

Step 2: Make the ricotta filling
In a large bowl, combine ricotta, chopped spinach, egg, grated Parmesan, salt, and black pepper. Stir until smooth and creamy. The mixture should be thick but spreadable.

Step 3: Preheat the oven
Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce across the bottom of a baking dish to prevent sticking.

Step 4: Fill the cannelloni
Transfer the ricotta mixture into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling directly into each cannelloni tube. This keeps things tidy and quick.

Step 5: Assemble the dish
Arrange filled pasta tubes in a single layer in the baking dish. Pour remaining marinara sauce evenly over the top, making sure all pasta is covered. Sprinkle generously with shredded mozzarella and a little extra Parmesan.

Step 6: Bake to perfection
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the cheese is melted and lightly golden. The sauce should be bubbling around the edges.

Step 7: Rest before serving
Let the Spinach Ricotta Cannelloni rest for 5–10 minutes before serving. This helps it set and makes slicing easier.

FAQ for Common Questions

Can I make Spinach Ricotta Cannelloni ahead of time?
Yes. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking.

Do I need to boil cannelloni before baking?
Most dried cannelloni cook perfectly in the oven as long as they are fully covered with sauce.

Can I use frozen spinach in this baked spinach ricotta recipe?
Absolutely. Just thaw completely and squeeze out as much moisture as possible.

Is this a healthy vegetarian dinner option?
Yes. It’s packed with spinach and protein-rich ricotta. You can make it lighter by using part-skim cheeses.

Can I freeze Spinach Ricotta Cannelloni?
Yes, either before or after baking. Wrap tightly and freeze for up to 2 months.

How do I prevent watery cannelloni?
Drain ricotta if needed and always squeeze excess moisture from spinach.

Storage Tips

Refrigeration
Store leftovers in an airtight container for up to 4 days. Let cool completely before refrigerating.

Freezing
Freeze assembled (unbaked) or baked cannelloni tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Reheating
Reheat in a 350°F (175°C) oven covered with foil until warmed through (about 20 minutes). Microwave individual portions for 2–3 minutes.

Variations

Mushroom Spinach Cannelloni
Add sautéed mushrooms to the ricotta mixture for an earthy twist.

Three-Cheese Version
Mix in fontina or provolone for extra richness.

Low Carb Spinach Ricotta Cannelloni
Use thin zucchini slices instead of pasta tubes for a keto-friendly version.

Spicy Arrabbiata Style
Swap marinara for arrabbiata sauce for a little heat.

Butternut Spinach Blend
Add roasted butternut squash to the filling for subtle sweetness.

Extra Crispy Top
Broil for the final 2–3 minutes for a golden crust.

What to Serve with Spinach Ricotta Cannelloni

Fresh + Light Sides
A crisp green salad with lemon vinaigrette balances the creamy filling beautifully.

Comfort Food Pairings
Garlic bread or focaccia is perfect for soaking up extra sauce.

Holiday Table Classics
Serve alongside roasted vegetables for an elegant holiday spread.

Protein Options
Grilled chicken or Italian-style roasted fish pairs well if you’re serving a larger crowd.

Starches + Breads
Rustic Italian bread or herbed flatbread complements the cheesy texture perfectly.

Spinach Ricotta Cannelloni

This Spinach Ricotta Cannelloni is a cozy, crowd-pleasing Italian classic made with tender pasta tubes stuffed with creamy ricotta and fresh spinach, all baked in a rich tomato sauce and topped with melted cheese. It’s the perfect comforting dinner for family nights, special gatherings, or anytime you’re craving a warm, cheesy, oven-baked pasta dish.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

Pasta

• 12 –14 cannelloni tubes oven-ready

Spinach Ricotta Filling

• 2 cups fresh spinach finely chopped (or 1 cup frozen spinach, thawed and well-drained)
• 1 ½ cups ricotta cheese
• ½ cup grated mozzarella
• ¼ cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg optional

Tomato Sauce

• 2 cups marinara sauce store-bought or homemade
• 1 tbsp olive oil
• 1 small onion finely diced
• 1 clove garlic minced
• ½ tsp dried oregano

Topping

• 1 cup shredded mozzarella
• 2 tbsp grated Parmesan

Instructions

• Preheat the Oven
• Set oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish.
• Prepare the Filling
• Heat olive oil in a skillet over medium heat.
• Add onion and cook until soft (about 3–4 minutes).
• Stir in garlic and cook 30 seconds.
• Add spinach and cook until wilted (or warmed through if using frozen). Remove from heat and cool slightly.
• In a bowl, combine ricotta, mozzarella, Parmesan, egg, salt, pepper, and nutmeg.
• Stir in the spinach mixture until evenly combined.
• Fill the Cannelloni
• Spoon the ricotta mixture into a piping bag or plastic bag with the corner cut off.
• Pipe filling into each cannelloni tube.
• Assemble
• Spread 1 cup of tomato sauce on the bottom of the baking dish.
• Arrange filled cannelloni in a single layer.
• Pour remaining sauce over the top.
• Sprinkle with mozzarella and Parmesan.
• Bake
• Cover with foil and bake for 25 minutes.
• Remove foil and bake another 10–15 minutes, until cheese is melted and golden.
• Rest & Serve
• Let rest for 5–10 minutes before serving.
• Garnish with fresh basil if desired.