Cannelloni with Spinach and Ricotta in a Fragrant Tomato Sauce

Tender cannelloni tubes, generously filled with ricotta and spinach, are baked under a fragrant tomato sauce with herbs and melting mozzarella. With minimal effort for the filling and assembly, you get a juicy, hearty pasta dish with unmistakable Italian character.

Ingredients

Filling

• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil for frying
• 1 lb | 450 g frozen spinach (purée/creamed)
• 8.8 oz | 250 g ricotta
• 1 1/2 tsp salt
• 1/2 tsp dried chicken bouillon powder or granules
• a pinch of black pepper
• 1 tsp sweet paprika
• 1/2 tsp ground nutmeg

Tomato sauce

• 1.1 lb | 500 g passata (strained tomatoes)
• 1 tsp salt
• a pinch of black pepper
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried mint
• 1 tbsp tomato paste
• 1/2 tsp sweet paprika

To finish

• dry cannelloni tubes — about 19-20 pieces
• mozzarella for sprinkling

Step-by-step recipe

1. Preheat the oven to 347°F | 175°C. Lightly grease a deep baking dish with oil.
2. Finely chop the onion and garlic. Heat the olive oil in a skillet and cook the onion until soft and translucent, then add the garlic and cook for another 30-40 seconds.
3. Add the frozen spinach. Cook over medium heat until fully thawed and any excess moisture has evaporated.
4. Remove from the heat, add the salt, chicken bouillon, pepper, sweet paprika, and nutmeg, and mix well.
5. Add the ricotta and stir thoroughly until the filling is smooth and even. Let it cool slightly.
6. For the sauce, combine the passata, salt, pepper, basil, oregano, mint, tomato paste, and sweet paprika in a bowl. Stir until evenly blended.
7. Transfer the filling to a piping bag or a bag with the corner snipped off. Fill the dry cannelloni tubes with the mixture.
8. Arrange the stuffed cannelloni in a single layer in the dish. Pour the tomato sauce over them so the pasta is fully covered.
9. Scatter grated mozzarella over the top to taste.
10. Bake for about 30 minutes at 347°F | 175°C, until the cannelloni are tender and the cheese is golden. Serve hot.

Tips and variations

• To make sure the tubes bake through, the sauce should fully cover the cannelloni. If needed, add 2-3 tbsp water or broth to the sauce.
• You can spoon a few tablespoons of sauce onto the bottom of the dish first, then arrange the cannelloni on top so they do not stick.
• Replace some of the ricotta with 5-9% cottage cheese for a slightly firmer texture.
• For heat, add a pinch of chili flakes to the sauce.
• Let the bake rest for 5-10 minutes after coming out of the oven so the sauce sets and the portions slice more neatly.

Nutritional value (per serving)

Calories	430 kcal
Protein	22 g
Fat	17 g
Carbohydrates	50 g
Fiber	6 g
Sugar	8 g
Sodium	980 mg

FAQ

Can I use lasagna sheets instead of cannelloni?

Yes. Cook the sheets until just tender, cut them if needed, roll with the filling, then cover with sauce and bake according to the recipe.

Can I use frozen spinach blocks instead of purée?

Yes. Thaw it in a skillet, cook off the moisture well, then chop finely with a knife or pulse in a blender before mixing with the ricotta.

What can I use instead of ricotta?

Use 5-9% cottage cheese, pressed through a sieve, or a 2:1 mix of cottage cheese and cream cheese for a creamier texture.