A comforting Italian classic—tubes of pasta stuffed with creamy spinach and cheese, baked in rich tomato sauce and topped with bubbling melted cheese.
🛒 Ingredients (Serves 3–4)
For the Filling:
- 250g ricotta cheese
- 1 cup cooked spinach (well-drained & chopped)
- ½ cup grated mozzarella
- ¼ cup grated Parmesan
- 1 egg
- 2 garlic cloves (minced)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp nutmeg (optional, but authentic)
For the Sauce:
- 2 cups tomato pasta sauce (store-bought or homemade)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
For Assembly:
- 10–12 cannelloni tubes (or lasagna sheets rolled)
- 1 cup shredded mozzarella (for topping)
- 2 tbsp Parmesan
🔥 Instructions
1. Prepare the Filling
- Squeeze out excess water from spinach (important!)
- In a bowl, mix ricotta, spinach, mozzarella, Parmesan, egg, garlic, salt, pepper, and nutmeg
- Mix until creamy and well combined
2. Fill the Cannelloni
- Spoon or pipe the filling into uncooked cannelloni tubes
- (Tip: use a piping bag or zip-lock for easier filling)
3. Prepare the Baking Dish
- Spread a thin layer of tomato sauce on the bottom
- Arrange filled cannelloni in a single layer
- Pour remaining sauce over the top (cover well so pasta cooks evenly)
4. Bake
- Sprinkle mozzarella and Parmesan on top
- Cover with foil and bake at 180°C (350°F) for 30 minutes
- Remove foil and bake another 10–15 minutes until golden and bubbly
💡 Tips & Variations
- Add sautéed mushrooms or onions for extra flavor
- Use cottage cheese instead of ricotta (lighter option)
- Make it spicy with chili flakes in the sauce
- Add béchamel sauce layer for extra creaminess
🥗 Nutrition (Approx. per serving)
- Calories: ~350–420
- Protein: 18–22g
- Rich in calcium & iron
❓ FAQs
Q: Can I freeze cannelloni?
Yes! Assemble before baking, cover tightly, and freeze up to 2 months.
Q: Can I use fresh pasta?
Absolutely—just reduce baking time slightly.
Q: Why is my cannelloni dry?
Not enough sauce—make sure pasta is fully covered before baking.