Meta Description: Master the Spinach and Ricotta Cannelloni with this easy ricotta cannelloni recipe! Learn how to make cannelloni with the best cannelloni filling and a creamy homemade bechamel sauce for pasta. Perfect for a make ahead cannelloni meal.
The Ultimate Spinach and Ricotta Cannelloni: Italian Comfort Food Perfection
The Dish That Always Feels Like Home
There are certain smells that instantly transport you back to childhood: freshly cut grass, woodsmoke in winter, and for me, the rich, tomato-and-cheese aroma of a bubbling baked pasta dish. Cannelloni—those glorious, oversized pasta tubes stuffed with a creamy filling—always felt like the ultimate weekend project. It was a dish reserved for family celebrations, usually involving my grandmother, a massive kitchen table, and an army of hands filling each tube.
The combination of spinach and ricotta cannelloni is truly timeless. It’s lightened by the fresh, earthy spinach, anchored by the creamy, slightly sweet ricotta cheese filling, and then blanketed in both a bright tomato sauce and a luxurious homemade bechamel sauce for pasta. It’s comfort, elegance, and pure flavor, all in one pan.
This recipe strips away the intimidation factor while keeping all the classic Italian warmth. You don’t need a nonna’s secret for this; you just need good ingredients and a little patience. Whether you’re mastering how to make cannelloni for the first time or looking for the best cannelloni filling recipe, you’ve arrived at your new favorite comfort food.
🌟 The Art of the Perfect Cannelloni
Cannelloni is more than just stuffed pasta; it’s a study in texture. We need firm pasta tubes, a rich and stable filling, and a balance of sauces to keep the dish moist.
### The Secret to the Ricotta Cheese Filling
The filling needs to be flavorful, but more importantly, it needs to be dry enough to stay put. Ricotta naturally holds a lot of moisture. We solve this by using whole-milk ricotta (which tends to be drier than part-skim) and, critically, by ensuring the spinach is squeezed absolutely dry. Adding a touch of Parmesan and an egg helps bind the spinach ricotta cheese filling into a stable mixture that won’t leak water into the baking dish.
### The Dual Sauce Advantage
Most recipes use just a tomato sauce, but the best cannelloni filling deserves the luxury of two sauces. A simple marinara provides the acidity and brightness, while a layer of homemade bechamel sauce for pasta adds unparalleled creaminess and richness. The bechamel also helps keep the pasta moist on top, preventing the tubes from drying out in the oven.
### Cannelloni Without Pre-Cooking
Good news: you can absolutely use dry, uncooked cannelloni tubes. By using ample sauce (both tomato and bechamel) and covering the dish tightly, the pasta steams and cooks perfectly in the oven. This saves you the headache of boiling and handling delicate, slippery tubes. Just ensure your oven dish is generously sauced!
✅ Ingredients: Building Layers of Flavor
This recipe has three components, all of which are simple to master.
*Part 1: The Spinach Ricotta Cheese Filling
- 1 lb (15 oz) container whole-milk ricotta cheese
- 10 oz package frozen chopped spinach, thawed and thoroughly squeezed dry
- $\frac{1}{2}$ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- $\frac{1}{2}$ teaspoon nutmeg (optional, but essential for Italian flavor)
- 1 teaspoon sea salt
- $\frac{1}{4}$ teaspoon black pepper
Part 2: The Sauces and Pasta
- 1 (24 oz) jar high-quality marinara sauce
- 12-14 cannelloni pasta tubes (or 8-9 lasagna sheets, if rolling)
- 2 cups shredded mozzarella cheese
*Part 3: The Homemade Bechamel Sauce for Pasta
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- $\frac{1}{2}$ teaspoon salt
- Pinch of white pepper
🔪 *Step-by-Step: The Easy Ricotta Cannelloni Recipe
We’ll start with the sauces and filling, then assemble the masterpiece.
1. Preparing the Sauces
- Make the Bechamel: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes (this is the roux), stirring constantly until it smells slightly nutty.
- Gradually whisk in the warmed milk until smooth. Bring the sauce to a gentle simmer, whisking constantly. It will thicken considerably. Remove from heat and stir in the salt and white pepper. Set aside.
- Prep the Marinara: Pour $\frac{1}{3}$ of the marinara sauce into the bottom of a 9×13 inch baking dish and spread it evenly. This is the sauce that will cook the cannelloni without pre-cooking.
2. Creating the Filling
- In a large bowl, combine the ricotta cheese, the thoroughly squeezed spinach, the Parmesan cheese, egg, oregano, nutmeg, salt, and pepper.
- Mix everything until it is perfectly combined. It should be a thick, stable mixture, not runny. Taste a small bit and adjust seasoning if needed.
3. Filling the Cannelloni (The Fun Part)
- Use a Piping Bag: The easiest way to achieve the best spinach and ricotta cannelloni is to use a large piping bag fitted with a wide round tip (or simply cut off a corner of a large Ziploc bag).
- Spoon the ricotta cheese filling into the piping bag.
- Gently pipe the filling directly into each cannelloni tube, filling it completely. Fill from one end, then flip the tube and fill from the other end to ensure no air pockets.
- If you don’t have tubes, use lasagna sheets: lightly boil them, lay them flat, spread a thin layer of filling, and roll them up tightly.
4. Assembling and Baking
- Arrange the filled cannelloni tubes in a single layer over the sauce in the prepared baking dish. They should fit snugly.
- Pour the remaining $\frac{2}{3}$ of the marinara sauce evenly over the tubes.
- Spoon the homemade bechamel sauce for pasta over the top of the marinara, covering the tubes completely. This seal is crucial for the cannelloni without pre-cooking.
- Sprinkle generously with the mozzarella cheese.
- Bake (Covered): Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes. The foil traps the steam, allowing the pasta to cook.
- Bake (Uncovered): Remove the foil and bake for an additional 10–15 minutes until the cheese is melted, golden brown, and the sauce is bubbling.
- Let the dish rest for 10 minutes before slicing and serving. This allows the sauce to set and prevents a messy slice.
❓ Common Questions & Troubleshooting
If you’re wondering how to make cannelloni perfectly, here are the most common snags and how to avoid them.
Why is my filling too runny?
The culprit is almost always the spinach. You must squeeze out every drop of water after thawing. Wrap the thawed spinach in a clean kitchen towel and twist it vigorously over the sink until you can’t get any more liquid out. The ricotta cheese filling should be scoopable and firm. If it’s still too wet, add another tablespoon of Parmesan or breadcrumbs to absorb the excess moisture.
Can I skip the bechamel sauce?
You can, but it’s not the best cannelloni filling experience! If you must, use whole milk or heavy cream mixed with a little extra salt and pepper, or simply use more marinara sauce. However, the bechamel is the element that truly elevates this to special-occasion status and keeps the top layer moist.
How do I use dried cannelloni tubes without pre-cooking?
The trick to cannelloni without pre-cooking is sauce, sauce, and more sauce! Make sure the cannelloni tubes are completely submerged or covered by sauce on all sides, especially the top. The steam generated under the foil is what perfectly softens the pasta. If the top edge is exposed, it will dry out and remain hard.
🎨 Variations: Customizing Your Comfort Food
This easy ricotta cannelloni recipe is a perfect base for adding new flavors.
- Add Meat: For a heartier dish, sauté $\frac{1}{2}$ cup of crumbled, seasoned Italian sausage or ground beef and mix it into the spinach ricotta cheese filling.
- Pesto Swirl: Swirl 2-3 tablespoons of homemade pesto into the ricotta filling for a bright, herby flavor boost.
- Go Vegan: Replace the ricotta with a creamy cashew cheese blend (cashews, lemon, and water), use nutritional yeast instead of Parmesan, and use a vegan butter/plant milk base for the bechamel.
- Roasted Vegetables: Roast and finely chop vegetables like butternut squash or zucchini and add them to the filling for a lovely autumnal twist.
🥂 Serving & Pairing Suggestions
Make your Spinach and Ricotta Cannelloni a complete Italian feast.
- Bread: Serve with thick slices of crusty sourdough bread or homemade garlic bread for soaking up the extra sauce.
- Salad: The richness of the dish is perfectly balanced by a simple, bright salad. Try a light arugula salad dressed with olive oil and fresh lemon juice.
- Wine Pairing: A baked pasta dish like this pairs beautifully with a medium-bodied red wine. Look for an Italian Chianti or a smooth, earthy Pinot Noir. For white, a crisp Pinot Grigio cuts nicely through the creaminess.
- Soup Course: Start the meal with a light cup of simple minestrone soup or a delicate tomato bisque.
🔢 Quick Reference: Prep & Cook Time
| Category | Time |
| Prep Time | 30 minutes |
| Bechamel/Sauce Simmer | 10 minutes |
| Cook Time (Bake) | 45 minutes |
| Total Time | 1 hour 25 minutes |
📊 Nutritional Information (Approximate, per serving)
(Based on 6 servings)
| Metric | Amount |
| Calories | 460 |
| Total Fat | 25g |
| Saturated Fat | 14g |
| Cholesterol | 70mg |
| Sodium | 750mg |
| Total Carbs | 38g |
| Dietary Fiber | 4g |
| Protein | 22g |
🧊 Storage Tips
The great news about this dish is that it’s a fantastic make ahead cannelloni option!
- Unbaked (Make Ahead): Assemble the entire dish (through step 4, before adding mozzarella), cover it tightly with foil and plastic wrap, and refrigerate for up to 2 days. When ready to bake, remove the plastic, top with mozzarella, and bake as directed, adding 15–20 minutes to the covered bake time to account for the chill.
- Baked Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing (Cooked): You can freeze the baked and cooled spinach and ricotta cannelloni! Cover the dish tightly with a double layer of foil and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, at 350°F (175°C) until bubbly.
✨ Conclusion: Mastering the Italian Classic
You’ve successfully navigated the secrets to creating the ultimate Spinach and Ricotta Cannelloni. You now know the importance of a dry spinach ricotta cheese filling, the luxury of a homemade bechamel sauce for pasta, and the convenience of cannelloni without pre-cooking. This is more than just an easy ricotta cannelloni recipe—it’s a show-stopper that promises comfort and culinary elegance.
Whether you’re hosting a feast or preparing a simple meal for your family, this dish will deliver that signature Italian warmth every time. It’s a labor of love that is utterly worth the effort.
Go ahead, fill those tubes, layer that sauce, and enjoy the delicious aroma that fills your kitchen. Try this make ahead cannelloni for your next gathering, and share your success! Happy cooking! 🇮🇹
