Spinach and Ricotta Cannelloni (Manicotti)

Spinach and ricotta cannelloni are an icon of Italian cuisine, a baked pasta dish that always wins people over with its delicate and authentic flavor. Made with fresh lasagna sheets, creamy spinach and ricotta filling, they’re perfect for Sunday lunch or to enrich a holiday menu. Serve them alongside a classic meatloaf, roasted lamb with potatoes, or sausage and roasted potatoes for a complete meal. For an even richer and more authentic taste, bake them with homemade béchamel sauce or enhance them with a light Bolognese ragù for a bold and flavorful touch.

During my teenage years in Sicily, spinach and ricotta cannelloni ware a classic dish we always enjoyed at the family table. Making it today brings back those cherished memories. This recipe is perfect for anyone who prefers a meat-free meal. For the sauce, you can use a flavorful tomato and basil sauce instead of a fresh ragù. If you have the time, fresh egg pasta is ideal, but dried cannelloni tubes (manicotti) work well for a quicker and more convenient option.

Fresh spinach gives a more intense flavor, but frozen spinach works just as well, making the prep easier without sacrificing taste. It’s a simple, versatile recipe, and it will always be a hit. Let’s add a new treasure to your family recipe book.

Ingredients

• Pasta, fresh or dried: You can use ready-to-fill dried cannelloni pasta tubes, which are super convenient if you’re short on time. Another great option is using store-bought fresh lasagna sheets. Boil them briefly and roll them with the filling for a tender, homemade touch.

• Ricotta cheese: If you can find it, fresh sheep’s milk ricotta adds incredible flavor and richness to the filling. If not, regular cow’s milk ricotta from the grocery store works just fine. Be sure it’s fresh and not too watery.

• Eggs: They help bind the filling so it stays together as the cannelloni bake. If your eggs are small, add an extra one to ensure everything holds.

• Green onions (scallions): These give the filling a mild, fresh flavor. If you don’t have them on hand, yellow onions are a good substitute.

• Pecorino Romano cheese: a little goes a long way with this bold, salty cheese. We use just a touch to add depth to the flavor without overpowering the dish.

• Nutmeg: Freshly grated nutmeg gives the ricotta filling a classic, comforting aroma. I like to keep whole nutmeg on hand and grate it as needed, but pre-ground nutmeg works well too.

• Cheese (optional): For an extra melty effect, you can add a little shredded mozzarella to the filling or sprinkle it on top before baking.

• Spinach: Both baby spinach and regular spinach work great. Frozen spinach is a practical option, just be sure to thaw and drain it really well to avoid excess moisture in the ricotta filling.

• Bay leaves in the Bolognese: If you’re using a light meat sauce, bay leaves help cut the acidity of the tomato. Don’t have bay leaves? A teaspoon of sugar added to the sauce can do the trick, too.

• Béchamel sauce: You can use store-bought béchamel if you’re in a hurry, but making it from scratch is easy and gives the dish a richer, homemade flavor. You’ll find my homemade béchamel recipe in the basic Italian recipe section.

How to make spinach and ricotta cannelloni

How to make the meat sauce for cannelloni

If you’d like to add a light meat sauce (ragù), here’s how to make it:

In a large skillet or saucepan, heat a drizzle of olive oil over medium heat. Add finely chopped onion and sauté for 1–2 minutes until golden and fragrant.

Add ground veal (or beef, if you prefer) along with a couple of bay leaves. Sauté the meat, breaking it up with a wooden spoon, until it’s almost fully cooked. Season with salt and pepper.

Pour in the tomato purée (passata) and let the sauce simmer gently for about 30 minutes. Stir occasionally. When it’s done, taste and adjust the seasoning. Set aside.

Make the bèchamel sauce

In a small saucepan, melt the butter over low heat. Once fully melted, add the flour (all at once).

Whisk constantly to combine the butter and flour into a smooth paste (this is your roux). Cook the roux for a minute or two until it turns a light golden color.

Slowly pour in the cold milk while whisking continuously. Whisking vigorously helps prevent lumps and ensures a smooth sauce.

Add a pinch of salt and freshly grated nutmeg to taste. Keep whisking until the béchamel thickens slightly, this should take about 8–9 minutes. You want the sauce to stay a bit on the thinner side so it spreads easily during baking.

The spinach and ricotta filling

In a large bowl, combine the ricotta (drained for several hours in a colander), eggs, grated Parmigiano Reggiano, and Pecorino Romano cheese. Mix everything together with a fork until smooth. Season with salt and pepper to taste. Set aside.

Wash and drain the fresh spinach, then transfer it to a large pot. Cook over medium heat for about 10 minutes. The spinach will wilt down significantly. Drain well, then use a fork to break it up and chop it into smaller pieces.

If you’re using frozen spinach, sauté it in a pan for about 10 minutes, or until all the moisture has evaporated. Once done, break it up and drain any excess liquid.

Finish the filling by adding finely chopped parsley and a pinch of freshly grated nutmeg. If you like, you can also mix in some grated mozzarella to make the filling extra creamy.

Transfer the mixture into a large pastry bag with a wide, smooth tip.

Easiest way to fill cannelloni tubes

Assemble the Cannelloni

Lay out the fresh lasagna sheets on a clean work surface. Using the pastry bag, pipe a line of the ricotta and spinach filling along the shorter edge of each sheet.

Using your fingers, carefully roll the pasta sheet around the filling, making sure it’s tightly wrapped. Keep rolling until the cannelloni is fully sealed. Roll just a little bit beyond the edge to ensure it stays closed during baking.

Trim off any excess pasta using a pasta cutter or a sharp knife.

Bake the cannelloni

In a baking dish, spread a layer of creamy béchamel sauce, followed by a layer of meat sauce (ragù). Arrange the cannelloni on top of the ragù, placing them side by side and leaving a little space between each one.

Once all the cannelloni are in the dish and the tray is full, pour the remaining meat sauce over the pasta. Top with grated mozzarella and Parmesan cheese to your liking.

Bake in a preheated oven at 375°F (190°C) for about 60 minutes, or until the cannelloni are fully cooked and the top is golden and bubbling. Let the dish cool for about five minutes before serving.

Storage and Reheating

Storage: You can store your spinach and ricotta cannelloni in the fridge for 1–2 days in an airtight container with a lid.

Reheating:

• Microwave: Heat the cannelloni in the microwave for 1–2 minutes directly on a plate.

• Oven: Reheat in the oven at 320°F (160°C) for about 20–25 minutes.

• Stovetop: You can also reheat the cannelloni in a nonstick pan with a lid over medium heat for 7–8 minutes, making sure they heat evenly.

How to freeze cannelloni

If you want to make this dish ahead of time, freezing is a great option:

Freezing (before baking): Assemble the cannelloni in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to bake, do not thaw. Instead, bake directly from frozen in a preheated oven at 375°F (190°C). Cover with foil and bake for an additional 30–40 minutes beyond the regular cooking time. Remove the foil during the last 10–15 minutes to brown the top.
For safety, do not leave the frozen cannelloni out at room temperature for more than 20 minutes before baking. Always use an oven-safe dish,  metal or foil trays are best, to avoid cracking from temperature shock.
Freezing (after baking): Let the cannelloni cool completely, then transfer portions to freezer-safe containers. Reheat from frozen in the oven at 350°F (175°C) for 30–35 minutes, or until heated through.

Tips for how to make Perfect Cannelloni

• Drain the ricotta: Always drain the ricotta in the fridge using a fine-mesh sieve for at least 12 hours before using. This removes excess moisture and prevents your cannelloni from becoming too watery while baking.

• Frozen spinach: If you’re using frozen spinach, use half the amount of fresh spinach. Be sure to squeeze out all the excess liquid after thawing.

• No precooking the pasta: Don’t precook fresh lasagna sheets or cannelloni tubes in boiling water. Overcooking the pasta can result in mushy, falling-apart cannelloni. If you’re using dried cannelloni, the same rule applies: No precooking required.

• Make-ahead preparation: You can prepare the spinach and ricotta cannelloni up to 8–12 hours in advance. After assembling, cover the baking dish with foil and refrigerate.

• Make-ahead baking times: If preparing ahead, expect an additional 15–20 minutes of baking time to allow the dish to come to temperature after being refrigerated.

• Frozen cannelloni baking times: When baking frozen cannelloni, add 30 minutes to the regular cooking time to ensure they heat all the way through.

Variations of spinach ricotta cannelloni

If you want to try something a little different, here are some easy ways to change up the filling or sauce:

• Mushroom & Ricotta: Add sautéed mushrooms with garlic to the ricotta for a rich, earthy flavor.

• Butternut Squash & Spinach: Roast some butternut squash, mash it, and mix it with the spinach and ricotta for a slightly sweet twist.

• Ricotta & Swiss Chard: Swap the spinach for Swiss chard for a more rustic taste that’s popular in some parts of Italy.

• Vegetarian with Tomato Basil Sauce: Go fully vegetarian by skipping the meat and béchamel sauces and using a simple, tasty tomato basil sauce instead.

• Pesto Drizzle: After baking, drizzle the cannelloni with fresh basil pesto for a fresh, herby finish.

• Spicy Kick: Like a bit of spice? Add a pinch of red pepper flakes or some Calabrian chili paste to the filling.

• Creamy Goat Cheese: For a creamier twist, replace some of the ricotta with soft goat cheese.

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