The Classic Recipe For Making Delicious Italian Cannelloni! (Spinach Ricotta Filling)

Italian Cannelloni isn’t merely a meal, it’s a heartfelt embrace wrapped in pasta. This creamy ricotta blends seamlessly with tender spinach and aromatic herbs, all snugly tucked into pasta tubes smothered in a tangy tomato sauce. As if that weren’t enough, the entire dish is crowned with bubbling, golden-brown cheese that adds a gooey finish.

This isn’t just food, it’s a harmony of rich flavors and satisfying textures. Whether it takes center stage as a main dish or shines as an elegant side, cannelloni delivers every time. It is ideal for cozy family gatherings, intimate date nights, or those evenings when only the warm taste of comfort food will do.

What is Cannelloni?

Cannelloni, meaning “large reeds” in Italian, hails from the sun-soaked kitchens of Italy. Originally made by hand-rolling pasta sheets, this dish’s simplicity and versatility have made it a global favorite. While most people have embraced the convenience of pre-made pasta tubes, the heart of cannelloni remains unchanged, stuffed pasta baked in a sauce.

Pro Tips for the Best Cannelloni

• Don’t overstuff the tubes and keep fillings compact to avoid breakage and ensure even cooking.
• If you’re using dry cannelloni, boil them briefly to soften for easier stuffing.
• Season everything from ricotta to sauce, don’t skimp on salt and spices.
• Use Fresh Basil as this is a game-changer for a more aromatic, authentic flavor.
• Give your baked cannelloni 5-10 minutes to rest after baking for easier serving.

What's The Difference Between Manicotti and Cannelloni?

Manicotti, an Italian-American creation, features ridged, tube-shaped pasta shells that are pre-formed and typically boiled before filling, then baked with sauce. In contrast, traditional Italian cannelloni consists of smooth tubes or fresh pasta sheets rolled around a filling, often assembled without pre-boiling and baked until tender.

Can I Use No-Boil Cannelloni?

Yes! No-boil cannelloni saves time, but be sure your sauce is thick to soften the pasta during baking.

What Can I Serve with Cannelloni?

Cannelloni pairs beautifully with a variety of sides to create a well-rounded and satisfying meal. A crisp green salad with a tangy vinaigrette offers a refreshing contrast to the richness of the dish. For a heartier accompaniment, consider roasted vegetables like zucchini, bell peppers, or asparagus, seasoned simply to let their natural flavors shine.

Why Is My Cannelloni Dry?

Dry cannelloni usually results from a lack of sauce or insufficient moisture in the dish. The pasta needs plenty of sauce both underneath and on top to stay soft and absorb the flavors as it bakes. To avoid this, ensure your cannelloni is well-covered with sauce.

How Do I Reheat Cannelloni?

To reheat cannelloni, preheat your oven to 180°C (360°F). Place the cannelloni in an oven-safe dish, ensuring any leftover sauce is evenly spread to prevent it from drying out. Cover the dish tightly with aluminum foil to retain moisture and bake until it’s heated through. For a golden, bubbly top, remove the foil during the last 5 minutes of reheating. If you're in a hurry, you can also microwave individual portions, covering them with a microwave-safe lid to keep them moist, and heat in short intervals until warmed through.

Can Cannelloni Be Frozen?

Yes, whether before or after baking. To freeze it before baking, assemble the dish without cooking, then cover it tightly with plastic wrap and aluminum foil and store it for up to 3 months. When ready to bake, cook it straight from frozen, adding 15–20 extra minutes to the cooking time.

If freezing after baking, let it cool completely, then portion it into airtight containers and freeze for up to 3 months. When reheating, use the oven or microwave until warmed through.

How to Store Any Leftovers

Leftover cannelloni can be refrigerated in an airtight container for up to three days. Reheat in the oven for best results, or microwave with a splash of water for added moisture. Want to save it longer? Freeze in individual portions for quick future meals.

How to Make Cannelloni

Step 1

Step 1

Heat olive oil in a pan and sauté minced garlic for a few minutes. Add spinach and cook until soft. Set aside. In another pan, heat olive oil and sauté diced onion until translucent. Add canned tomatoes and cherry tomatoes. Cover and simmer for 20 minutes. Stir in fresh basil and season with salt. Remove from heat.

Heat olive oil in a pan and sauté minced garlic for a few minutes. Add spinach and cook until soft. Set aside. In another pan, heat olive oil and sauté diced onion until translucent. Add canned tomatoes and cherry tomatoes. Cover and simmer for 20 minutes. Stir in fresh basil and season with salt. Remove from heat.

Step 2

Step 2

In a bowl, mix ricotta, grated parmesan, egg, salt, and pepper until well combined. Spoon this mixture into a piping bag for easy stuffing. Stuff the cannelloni with the ricotta mixture and place them in a baking dish.

In a bowl, mix ricotta, grated parmesan, egg, salt, and pepper until well combined. Spoon this mixture into a piping bag for easy stuffing. Stuff the cannelloni with the ricotta mixture and place them in a baking dish.

Step 3

Step 3

Spread a few spoonfuls of tomato sauce on the bottom of the dish. Arrange the stuffed cannelloni on top. Cover with the remaining sauce, ensuring every tube is generously coated. Sprinkle with oregano, mozzarella, and extra cheese.

Spread a few spoonfuls of tomato sauce on the bottom of the dish. Arrange the stuffed cannelloni on top. Cover with the remaining sauce, ensuring every tube is generously coated. Sprinkle with oregano, mozzarella, and extra cheese.

Step 4

Step 4

Preheat your oven to 180°C/360°F. Bake the dish for 40 minutes until golden and bubbly on top. Then serve your cheesy meal.

Preheat your oven to 180°C/360°F. Bake the dish for 40 minutes until golden and bubbly on top. Then serve your cheesy meal.