Classic Stuffed Cannelloni with Spinach and Ricotta
Stuffed cannelloni pasta is the kind of baked dish that brings everyone to the table without asking much of the cook. You fill dry pasta tubes with a creamy ricotta and spinach mixture, tuck them into a dish with marinara and bechamel, and let the oven do the rest. It comes out bubbling and golden, with every forkful rich and tender.
If you have never made cannelloni from scratch, you will be surprised how straightforward it is. There is no need to boil the pasta; the tubes soften as they bake in all that sauce. By the time the timer goes off, you have a truly comforting meal that tastes like you spent hours on it.
What Makes These Cannelloni So Good
The filling is the highlight. Ricotta blended with spinach, Parmesan, garlic, and just a whisper of nutmeg stays creamy throughout the bake. A single egg binds it so it holds together without turning dense or dry.
Two sauces share the heavy lifting. A simple marinara brings a gentle acidity that cuts through the richness, while a quick homemade bechamel adds a velvety layer you might not expect from a weeknight dinner. Together they create a dish that feels far more special than the effort it takes.
Ingredients
- 12 dry cannelloni tubes: look for the no-boil variety, typically sold in an 8 oz box
- 1 lb (450g) whole milk ricotta: if it seems watery, drain it in a fine-mesh sieve for 10 minutes
- 1 cup (100g) grated Parmesan: plus extra for serving if you like
- 1 (10 oz) package frozen chopped spinach: thawed completely and squeezed very, very dry
- 1 large egg: binds the filling
- 2 garlic cloves: minced
- 1/4 tsp ground nutmeg: use freshly grated if you have it
- 1 1/2 cups (170g) shredded low-moisture mozzarella: not fresh, which can release too much water
- 1 (24 oz) jar good-quality marinara sauce: about 3 cups total
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk: cold or at room temperature is fine
- Salt and black pepper: to season throughout
Variations / Substitutions
- Add sausage: cook 1/2 lb crumbled Italian sausage, drain well, and fold it into the ricotta filling for a meaty version.
- Swap the greens: chopped kale or chard works, but sauté them first until wilted and squeeze out any moisture before mixing in.
- Make it dairy-free: use a plant-based ricotta alternative; for the bechamel, sub oat milk and a vegan butter, and top with your favorite meltable vegan mozzarella.
- Use a different cheese in the filling: a mix of ricotta and mascarpone makes it extra rich, or try well-drained cottage cheese blended smooth.
If baked pastas are your thing, the same cheesy logic works for a classic Baked Ziti.
How to Make Classic Stuffed Cannelloni
Step 1: Mix the Filling
Preheat your oven to 375°F (190°C). In a large bowl, combine the 1 lb ricotta, the thoroughly squeezed spinach, 1 cup grated Parmesan, the egg, minced garlic, 1/4 tsp nutmeg, 1/2 tsp salt, and several cracks of black pepper. Stir until the spinach flecks are evenly distributed and the mixture is thick enough to hold its shape when you scoop some on a spoon.
It really is worth the extra minute to wring that spinach out. Grab handfuls and squeeze them in a clean kitchen towel; you will be shocked by how much liquid comes out. Any water left behind will loosen the filling and make the baked dish watery, so get it as dry as you can.
Step 2: Whisk the Bechamel
Set a medium saucepan over medium heat and melt the 3 tbsp butter. Sprinkle in the 3 tbsp flour and whisk constantly for 1 minute until the mixture smells nutty and the raw flour taste cooks off. Slowly pour in the 2 cups milk, whisking the whole time, then keep stirring frequently for 5 to 7 minutes as the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon. Season with a pinch of salt, pepper, and an extra dash of nutmeg.
Keep the heat moderate. If the milk scalds before the flour is fully incorporated, the sauce can turn grainy. A smooth bechamel is what gives that restaurant-style finish, and it comes together faster than you think.
Step 3: Assemble the Cannelloni
Spread half the marinara (about 1 1/2 cups) across the bottom of a 9×13 inch baking dish. Spoon the ricotta filling into a piping bag or a zip-top bag and snip off a corner. Pipe the filling into each dry cannelloni tube, filling them completely but not packing so hard they split. Lay the filled tubes in a single layer over the sauce, tucking them in snugly.
A piping bag makes this step tidy and quick. If you do not have one, use two small spoons to push the filling into the tubes, working with a little patience. The tubes will look full and plump once they are all lined up.
Step 4: Bake Covered
Pour the remaining marinara over the tubes, then drizzle all of the bechamel across the top. Use the back of a spoon to spread it gently so the sauce covers the dish in an even layer. Cover tightly with foil and bake for 30 minutes. By then, the pasta will have softened and the sauce will be bubbling at the edges.
The covered bake steams the dry pasta tubes until they are fork-tender. If you slide a paring knife into a tube and it still feels firm, cover the dish again and give it 5 more minutes. The exact timing can shift a little depending on your oven.
Step 5: Broil and Serve
Remove the foil, scatter the 1 1/2 cups shredded mozzarella evenly over the top, and switch your oven to broil. Slide the dish under the broiler and let it go for 3 to 5 minutes, watching closely so the cheese melts and turns golden in spots without burning. Leave the dish to rest on the counter for 10 minutes before cutting into it.
That short rest is not just for cooling down. It lets the sauces settle so each square of cannelloni holds together when you lift it out. Serve it straight from the dish and spoon any extra sauce from the corners over each plate.
A Few Helpful Pointers
- Pick the right mozzarella: Choose low-moisture, block-style mozzarella that you shred yourself. Fresh mozzarella in water releases a lot of liquid and can make the top layer soggy instead of gloriously bubbly.
- Assemble it ahead: You can fill the tubes, sauce the dish, and cover it, then refrigerate for up to 24 hours before baking. Add 10 minutes to the covered bake time if it goes into the oven cold.
- Let it rest: Cutting in right out of the oven might cause the filling to ooze before it sets. Those 10 minutes on the counter are the difference between a tidy slice and a spooned mess.
- If the top browns too fast: Cover the dish loosely with foil again and continue baking until the pasta is fully tender. A little tent keeps the cheese from charring while the tubes finish softening.
Storing Leftovers
- Refrigerate: Cover the dish tightly and keep it in the fridge for up to 4 days.
- Reheating: Rewarm the whole dish, covered, in a 350°F oven for 20 to 25 minutes until hot through. Individual portions reheat well in the microwave with a damp paper towel on top to lock in moisture.
What to Serve with Stuffed Cannelloni
A tart, crunchy salad is the best partner here. A handful of arugula dressed with lemon juice, olive oil, and a flaky salt cuts through the richness with its peppery bite. On the side, warm garlic bread is useful for soaking up the leftover sauce, or keep it simple with roasted asparagus if you want something green.
Frequently Asked Questions
Can I freeze unbaked cannelloni?
Yes. Assemble the dish completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, covered, at 350°F for 60 to 70 minutes, then uncover and broil as directed.
Can I use cottage cheese instead of ricotta?
You can. To get a similar creamy texture, blend the cottage cheese until smooth before mixing it with the other filling ingredients.
What is the best way to reheat a single portion?
Place a serving on a microwave-safe plate, cover it with a damp paper towel, and microwave in 30-second bursts until heated through. The towel traps steam and keeps the pasta from drying out.
My bechamel turned lumpy. Is there a fix?
Yes. Pour it through a fine-mesh sieve or give it a quick blitz with an immersion blender, then re-warm it gently. It will smooth right out.
Classic Stuffed Cannelloni Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Mix ricotta, spinach, Parmesan, egg, garlic, 1/4 tsp nutmeg, 1/2 tsp salt, and pepper in a bowl until thick and even.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in milk, then simmer, stirring often, 5 to 7 minutes until thickened. Season with salt, pepper, and extra nutmeg.
- Spread half the marinara in a 9×13 baking dish. Pipe filling into each dry cannelloni tube. Lay tubes in a single layer over sauce.
- Pour remaining marinara over tubes, then drizzle bechamel on top and spread evenly. Cover with foil and bake 30 minutes.
- Remove foil, sprinkle mozzarella, and broil 3 to 5 minutes until golden and bubbling. Let rest 10 minutes before serving.
