Italy / Main dishes

Spinach ricotta cannelloni

Name: Spinach ricotta cannelloni
Prep time: 25 min
Cook time: 40 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 12 oven-ready cannelloni tubes; 250 g ricotta; 300 g frozen spinach, cooked and squeezed dry; 600 g passata; 125 g mozzarella, grated; 40 g Parmesan, grated; 0.25 tsp ground nutmeg

Filled pasta tubes baked under tomato and cheese.

Prep25 min

Cook40 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C. Cook spinach as its packet directs, cool enough to handle and squeeze dry.
Mix spinach, ricotta, Parmesan and nutmeg; spoon or pipe into cannelloni tubes.
Spread half the passata in a baking dish, arrange tubes in one layer and cover completely with remaining passata and mozzarella.
Cover with foil and bake 25 minutes, then uncover and bake 15 minutes until pasta is tender and filling is piping hot. Follow pasta packet liquid guidance.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Wheat, milk; pasta may contain egg. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

Before you start

Read the pasta packet first

Cannelloni products vary: some are filled dry and others need preparation first. Check the packet before starting and compare it with the written method. Do not assume every tube has the same oven time.

Keep the filling manageable

Drain cooked spinach thoroughly before combining it with ricotta. Excess water can loosen the filling and sauce. Let hot spinach cool enough to handle before squeezing and filling the pasta.

Plan for your dish

Choose a baking dish that holds the tubes in a snug layer. Scaling ingredient quantities does not automatically scale the dish size or oven time. Keep the original listed batch size for an initial attempt at this untested recipe.

Useful kitchen guides

Cooking preparation and food safety · Ingredient swaps and their limitations · How nutrition estimates work

Editorial notes added 20 October 2026. This is not a kitchen-testing record. Report an unclear step or ingredient.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 561 kcal
Protein: 36.4 g
Carbs: 37.8 g
Fat: 30.0 g
Fibre: 4.6 g
Total sugar: 5.9 g
Sodium: 806 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it