- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 500 g
- 450 g
- 60 g
- 200 g
- 700 ml
- 2 tbsp
- 2 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 1 pinch
Process
Timers built in · swap anything · ask as you cook
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish with olive oil.
If using dried cannelloni that require boiling, cook them in salted boiling water for 2 minutes less than the package instructions, then drain and spread on a clean towel to cool. If using no-boil tubes, skip this step.
Squeeze the thawed frozen spinach in a clean kitchen towel or handfuls over the sink until no more liquid drips out. Chop roughly.
In a large bowl, combine the ricotta cheese, chopped spinach, egg, 40 g of the grated parmesan cheese, salt, black pepper, and nutmeg if using. Mix until evenly blended.
Spoon the ricotta-spinach mixture into a large zip-top bag or piping bag. Snip off a 2 cm corner. Pipe the filling into each cannelloni tube until full, about 3–4 tablespoons per tube.
Spread half of the tomato passata in the bottom of the prepared baking dish. Arrange the filled cannelloni in a single layer on top.
In a small bowl, stir together the remaining tomato passata, minced garlic, dried oregano, and 1 tbsp olive oil. Pour this evenly over the cannelloni.
Sprinkle the shredded mozzarella cheese and the remaining 20 g parmesan cheese over the top.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, until the cheese is bubbling and golden and the pasta is tender when pierced with a knife.
Let the cannelloni rest for 5–10 minutes before serving. This allows the filling to set and makes serving easier.
Kitchen notes
Kitchen notes
- The most common mistake is not draining the spinach well enough. Excess water will make the filling runny and the dish soupy. Squeeze until the spinach feels almost dry.
- If using no-boil cannelloni, add an extra 100 ml of passata or water around the edges before covering with foil to ensure the pasta cooks through.
- Let the dish rest after baking so the filling firms up; cutting too soon will cause the ricotta to spill out.
- For a golden top without drying out the pasta, keep the foil on for the first 25 minutes, then uncover for the final 15 minutes.
Substitutions
- frozen spinach→fresh spinach (about 700 g), wilted and squeezed dry
- ricotta cheese→cottage cheese, drained well
- cannelloni tubes→lasagna sheets, boiled and rolled around the filling
- parmesan cheese→pecorino romano or grana padano
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 180°C for 15-20 minutes, or microwave individual portions on medium power until hot. For freezing, assemble the dish unbaked, wrap tightly in foil, and freeze for up to 2 months. Bake from frozen at 190°C for 50-60 minutes, covered, then uncover for the last 15 minutes.
FAQ
The questions we get asked most
Why is my spinach ricotta cannelloni watery?
The main culprit is not squeezing enough liquid out of the spinach or using ricotta that is too wet. Thawed frozen spinach holds a lot of water; squeeze it in a clean towel until it feels dry. If your ricotta is very moist, let it drain in a fine-mesh sieve for 30 minutes before mixing.
Can I use fresh spinach instead of frozen?
Yes. Use about 700 g of fresh spinach. Wilt it in a dry pan over medium heat until collapsed, then cool, squeeze out all excess liquid, and chop. The volume will reduce dramatically, so do not be alarmed.
Do I need to boil the cannelloni tubes before baking?
It depends on the type. If the package says 'no-boil' or 'oven-ready', do not boil them. If they are regular dried cannelloni, boil for 2 minutes less than the package instructions to soften slightly, then drain and cool before filling. Boiling too long makes them mushy and hard to fill.
How do I know when the cannelloni is fully cooked?
The pasta should be tender when pierced with a knife, with no resistance in the center. The sauce should be bubbling around the edges and the cheese golden. If the top browns too quickly, cover loosely with foil.
Can I make spinach ricotta cannelloni ahead of time?
Yes. Assemble the entire dish up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. Add 10 minutes to the covered baking time to account for the cold start.
Can I freeze leftover cannelloni?
Yes. Freeze baked or unbaked cannelloni in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheat covered at 180°C until hot throughout, about 20-25 minutes.
What can I use instead of ricotta?
Cottage cheese that has been drained well is a good substitute. For a richer filling, blend equal parts cream cheese and ricotta. Avoid using mascarpone alone as it is too soft and may make the filling runny.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
