Main Courses
This ricotta cheese and spinach cannelloni recipe delivers restaurant-quality pasta layers with a gooey, herb-infused filling that's impossible to resist. 💛 I first perfected it during a particularly busy week when I needed a vegetarian main course that felt indulgent yet balanced—this became my answer.
The secret lies in blending ricotta with spinach until it's smooth and vibrant, then rolling it into tender pasta shells that bake up with a golden crust.
What makes this recipe special is the foolproof technique for assembling cannelloni without the mess. No special tools required—just a simple filling mixture, fresh or dried pasta shells, and a 15-minute prep before baking.
The ricotta-spinach filling stays rich and creamy while the pasta absorbs marinara sauce beautifully, creating layers of flavor in every bite. It's the kind of dish that transforms a weeknight into a special occasion.
By the time it emerges from the oven, you'll have perfectly baked cannelloni with tender pasta shells encasing a velvety ricotta-spinach filling that's elevated by herbs and a touch of lemon zest.
The edges will be golden and slightly crisp, while the interior remains soft and gooey—exactly what makes this dish so satisfying. Serve with a sprinkle of fresh basil and extra Parmesan for that final touch of elegance.
This recipe works beautifully as a vegetarian centerpiece but also pairs well with a side salad or garlic bread. The filling can be prepped ahead, making it perfect for meal prep or entertaining. Let's get started on creating your perfect batch of cannelloni!
Ingredients for ricotta cheese and spinach cannelloni
Fresh ricotta, vibrant spinach, and tender pasta shells—just 14 ingredients for restaurant-quality cannelloni at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Ricotta Cheese 🧀 | 15 oz | Part-skim for creaminess, room temperature |
| Fresh Spinach Leaves 🌿 | 5 oz | Washed, stems removed, roughly chopped |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, for filling flavor |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for herb infusion |
| Lemon Zest 🍋 | 1 tbsp | Brightens filling flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Cannelloni Pasta Shells 🍝 | 12 pieces | Fresh or dried, cooked al dente |
| Marinara Sauce 🍅 | 2 ½ cups | Homemade or quality jarred |
| Mozzarella Cheese 🧀 | 1 cup | Shredded, low-moisture preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For brushing pasta shells |
The ricotta is the star here—Whole Foods or Trader Joe's carry the best part-skim for that perfect balance of creaminess and protein. Grab the block Parmesan too, not pre-grated—it melts so much better. Fresh spinach is ideal, but frozen works in a pinch (thaw and squeeze out excess water). I always double-check the cannelloni shells—dried is more forgiving if you're new to this, but fresh holds up beautifully too. The garlic and basil? Fresh makes all the difference, but dried oregano at half the amount won't ruin it if you're in a hurry.
No ricotta? Cottage cheese blended until smooth gets you close—just drain off any excess liquid first. Fresh basil too expensive? Dried basil at one-third the amount works, but fresh is worth it when you can get it. The marinara can be jarred (I won't judge)—Rao's or Muir Glen are solid choices. Want extra richness? Mix in a spoonful of the ricotta filling into the sauce before layering. And if you're prepping ahead, cook the pasta shells one minute less than package instructions—it finishes baking in the oven.
The filling keeps for 2 days in the fridge, wrapped tightly in plastic. Cooked shells? Store in a single layer so they don't stick. Assemble the cannelloni up to 1 day ahead—just bake straight from the fridge, adding 10 minutes to the time. Baked cannelloni reheats beautifully—cover with foil and warm in the oven at 350°F for 15-20 minutes. Leftovers freeze for 3 months if you portion them first.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because the filling comes together in one bowl—just mix ricotta, spinach, an egg, and a handful of grated Parmesan. No blenders, no food processors, just a fork and a bowl. (Yes, even on a Tuesday night.)
- Creamy-Garlicky Magic: That first bite of the ricotta-spinach filling—warm, with just a whisper of garlic and nutmeg—is ridiculously satisfying. The spinach wilts into oblivion, leaving behind a rich, velvety texture that pairs perfectly with the crispy cannelloni edges.
- Weeknight & Potluck Hero: This recipe doubles as my go-to for busy weeknights and holiday dinners—just scale the sauce. Freeze half the assembled cannelloni for later, or bring a casserole dish to a gathering. (Between us, it’s always the first to disappear.)
- Budget-Friendly Luxury: Ricotta and spinach stretch further than you’d think, and Parmesan goes a long way when you grate it yourself. I’ve fed four people for under $15 with this, and they’ve never complained once. (My daughter picks out the spinach, but still asks for seconds.)
Step-by-step instructions for ricotta cheese and spinach cannelloni
Here's how to build layers of cheesy perfection that'll have everyone asking for seconds.
👨🍳 Step 1: Make the Herb-Infused Ricotta Filling
In a large mixing bowl, combine the 15 oz ricotta cheese, 5 oz chopped fresh spinach leaves, 2 whole large eggs, 0.5 cup freshly grated parmesan cheese, 2 cloves minced garlic, 0.25 cup chopped fresh basil leaves, 1 tbsp lemon zest, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp freshly grated nutmeg. Here's the thing—don't skip the lemon zest or nutmeg. They brighten up the earthy ricotta and spinach combo in all the right ways.
Using a hand mixer or wooden spoon, blend everything together until completely smooth. You'll see the mixture transform from chunky to velvety as the eggs incorporate. The filling should be thick but spreadable—like thick pudding. If it's too thick after mixing, stir in 1 tablespoon of water to loosen it. Taste and adjust seasoning, remembering this filling will get another layer of flavor from the marinara sauce later.
🍳 Step 2: Cook and Prepare the Cannelloni Shells
Boil a large pot of salted water and cook the 12 pieces cannelloni pasta shells according to package instructions until al dente—about 8-10 minutes. They should be tender but still have a slight bite. Drain them but don't rinse—those surface starches help the cheese stick later.
While still warm, brush each shell lightly with 1 tablespoon of the extra-virgin olive oil (save the remaining 1 tablespoon for later). This prevents them from sticking together and adds a subtle flavor. Lay them out on a baking sheet and let cool slightly. Real talk: Don't let them get completely cold or they'll be too stiff to fill easily. You want them warm but not hot when you stuff them.
🥘 Step 3: Stuff and Assemble the Cannelloni
Spread about 1 cup of marinara sauce on the bottom of a 9x13-inch baking dish. This creates a flavorful base that prevents sticking. Now for the fun part—stuffing! Fill each cooled cannelloni shell with about 2 tablespoons of the ricotta-spinach mixture, pressing gently to compact it. Be careful not to overfill or the shells might burst when baking.
Arrange the stuffed shells seam-side down in the baking dish in a single layer, slightly overlapping if needed. Pour the remaining 1.5 cups marinara sauce over the top, then sprinkle with the 1 cup shredded mozzarella cheese. The cheese should melt into a gooey blanket over everything. Here's where it gets fun—press down gently on the shells to help them hold their shape during baking.
🔥 Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the assembled cannelloni for 25-30 minutes until the top is golden brown and bubbly, and the cheese has melted into a glossy layer. You'll know it's ready when you see cheese pulling away from the edges slightly and the shells look plump and inviting.
Let the cannelloni rest for 5 minutes after baking—this gives the filling time to set slightly and prevents everything from sliding out when you cut into it. Serve immediately with extra marinara sauce on the side if desired. The first bite should deliver creamy ricotta, fresh spinach, and that perfect balance of tangy marinara and melted mozzarella in every forkful.
Pro Tips For Making Ricotta Cheese And Spinach Cannelloni
- Drain Spinach Properly: I learned this the hard way—squeeze every last drop of water from the spinach after wilting. Use a clean kitchen towel or a colander with a rubber band to twist the leaves dry. Wet filling makes your cannelloni soggy, and nobody wants that.
- Warm the Ricotta: Take your ricotta out of the fridge 30 minutes before mixing it with the spinach and eggs. Cold ricotta won’t blend smoothly, and you’ll end up with lumps that scream "amateur." Room temperature also makes it creamier, which is exactly what you want in this filling.
- Prevent Overfilling: Stuff your cannelloni tubes loosely—about ¾ full. Ricotta expands when baked, and a packed tube will burst, leaving you with a messy plate. Trust me, you’ll regret it if you see filling oozing out like a sad lasagna.
- Toast the Garlic: Sauté your minced garlic in olive oil until it’s golden, not brown. Burnt garlic tastes bitter and will overpower the delicate ricotta-spinach flavor. Remove it just as it starts to smell nutty—this guarantees a subtle, rich depth without bitterness.
Wine and beer pairings for ricotta cheese and spinach cannelloni
Italian White Wines
For this creamy, herbaceous dish, I reach for crisp Italian whites that complement the ricotta and spinach without overpowering them. A Pinot Grigio from Alto Adige—like the Santa Maddalena—is my go-to with its bright acidity and almond notes that cut through the richness.
The mineral finish cleanses your palate between bites of gooey cannelloni. 🍷
For something with more body, try a Vermentino from Sardinia. The Cantina Mesa version has citrus and herbal notes that mirror the basil and lemon zest in the filling. Both wines should be served chilled at 45-50°F—just like your leftover marinara sauce.
Light Red Options
If you prefer red, go for something light and fruity like a Chianti Classico or Sangiovese. The Castello di Volpaia Chianti has bright cherry notes that pair surprisingly well with the spinach and ricotta.
Keep it cool at 55°F—warmer than whites but still refreshing. The acidity in these wines helps balance the richness of the cheese.
Beer Pairings
A crisp Italian lager like Peroni or Moretti is my go-to beer pairing. The effervescence cuts through the creamy filling while the subtle malt sweetness complements the spinach.
For something more adventurous, try a Belgian witbier like Stella Artois Wit—the coriander and citrus notes play beautifully with the lemon zest in the filling. 🍺
Non-Alcoholic Options
Don't drink alcohol? No problem. A sparkling San Pellegrino Aranciata with its blood orange flavor adds a festive touch. For something more substantial, try a sparkling apple cider like Martinelli's—the slight tartness balances the richness of the ricotta beautifully. Both options keep the meal feeling special without the alcohol.
Wine Service Tips
Serve white wine in chilled Riedel Vinum glasses—the stem keeps your hand from warming the wine. For beer, use tulip-shaped glasses to concentrate the aromas. I always pour a small amount first to "wake up" the wine or beer's flavors before serving the full glass.
This simple step makes a big difference in how the flavors develop alongside your cannelloni.
Nutrition facts
Frequently asked questions
Can I make this recipe with dried spinach instead of fresh?
Use 2 cups of dried spinach (about 1/4 cup chopped) instead of fresh. First, soak it in warm water for 5 minutes to rehydrate, then squeeze out all excess moisture before mixing into the ricotta. The filling will be slightly more concentrated, so you might want to add 1 extra tablespoon of water to maintain the right consistency.
How do I prevent the cannelloni from falling apart when baking?
There are two key tricks:
- Don't overfill the shells (use 2 tbsp max per piece), and
- press them gently into the sauce after assembling. Also, make sure your pasta shells are cooked al dente—they should hold their shape when handled. If they're too soft, boil them 1 minute less next time. The 5-minute rest after baking helps everything set too.
Can I make this ahead of time for a dinner party?
Yes! Assemble the cannelloni up to 1 day ahead and refrigerate uncovered (this prevents sogginess). When ready to bake, add 10 extra minutes to the baking time. For even better results, bake it straight from the fridge. The filling stays creamy while the shells crisp up beautifully. You can also prep the filling 2 days ahead—just store it covered in the fridge.
What's the best way to reheat leftovers?
Cover the baked cannelloni with foil and warm in a 350°F oven for 15-20 minutes until heated through. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals on medium power, stirring between each interval. The microwave method works but may make the shells slightly softer than oven reheating.
Can I use a different cheese instead of ricotta?
For the closest texture, try cottage cheese (blended smooth) or mascarpone (mix with 2 tbsp cream per 8 oz). Avoid feta or goat cheese—they're too tangy. If you want extra richness, blend in 2 oz cream cheese with the ricotta. The filling should remain smooth and spreadable, not crumbly.