Wilted spinach and creamy ricotta form the heart of this classic Italian-style spinach and ricotta cannelloni. By balancing a bright, garlic-infused tomato sauce with a decadent mascarpone topping, the dish achieves a satisfying contrast between the acidity of the tomatoes and the silky, mild cheese filling.

Piping the filling into the pasta tubes ensures each bite is balanced, while the final stint in the oven melds the textures together. The mozzarella and parmesan topping develops a golden, bubbling crust that contrasts with the tender pasta underneath. It is a hearty, straightforward meal that brings a bit of restaurant-style assembly to the home kitchen.

This baked pasta dish works well for weekend family dinners where you want something substantial that feeds a crowd. Serving it straight from the oven allows the aromas of fresh basil and toasted garlic to settle, making it a reliable staple for those who enjoy slow-baked, cheese-forward Italian comfort food.

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If you enjoy the classic combination of spinach and cheese found in this cannelloni, you might want to try our savory spinach and ricotta pastries for a more portable appetizer. For those times you have leftover dairy, a bowl of creamy whipped ricotta serves as an excellent, versatile dip that pairs perfectly with crusty bread or fresh vegetables.

Try Next: 11 Rich & Creamy Pasta Recipes Easy to Make

Key Ingredients

Cannelloni tubes: These pasta cylinders provide the structural vessel for the creamy spinach and ricotta filling.
Spinach: Wilted and chopped, these leaves form the bulk of the savory vegetable filling.
Ricotta cheese: This soft cheese creates the primary smooth, mild-flavored center for the cannelloni tubes.
Chopped tomatoes: These form the acidic, robust base sauce that cooks and softens the pasta while baking.
Mascarpone: Beaten with milk, this provides a rich, decadent cream topping that bubbles golden in the oven.
Mozzarella: Slices of this cheese are layered on top to create a signature melted, stretchy finish.
Parmesan: Used both in the filling and as a topping, this provides a sharp, salty depth.
Nutmeg: A pinch of ground nutmeg enhances the earthiness of the cooked spinach and ricotta mixture.

More Ideas: 12 Global Comfort Food Recipes Worth Making on a Cozy Weekend

More Ways to Enjoy Spinach and Pasta

Ispanaklı Yumurta is a fantastic Turkish breakfast dish that highlights the earthy flavor of spinach just as well as your pasta dinner.
For a handheld version of these classic flavors, try our spinach and cheese borek, which uses crispy pastry layers to house a similar filling.
If you are looking to experiment with different flavor profiles, this Indian style cannelloni reimagines the traditional Italian format with bold, aromatic spices.

Spinach And Ricotta Cannelloni

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Ingredients For The Sauce;

3 Tbsp Olive Oil10 Garlic Cloves (chopped)2 Tbsp Red Wine Vinegar3 Tbsp Sugar3 x 400g Chopped Tomatoes TinsA handful of chopped Basil Leaves

Ingredients For The Filling;

1kg Spinach Leaves100g Parmesan3 x 250g Ricotta1 tap Ground NutmegCannelloni Tubes

Ingredients For The Topping;

2 x 250g Mascarpone85g Parmesan4 Tbsp Milk2 x 125g Mozzarella (sliced)

Method

1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside.2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.3. Heat oven to 200C. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

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