Ricotta and spinach cannelloni is such a classic combination. You can't go wrong with this comforting midweek pasta meal. To make dinner even easier, why not make the cheese sauce filling ahead, to save time?

What you need to know before you start

This recipe comes together in just under an hour. You’ll need some basic cooking equipment such as a large frypan, a bowl, a grater, a saucepan and a baking dish. To make quick work of filling the cannelloni tubes, use a piping bag or a large zip-lock bag with the corner snipped off. You’ll also need access to an oven for roughly 40 minutes. 

Why is this the best ricotta and spinach cannelloni with tomato sugo recipe?

The classic combination of spinach and ricotta sings in this simple yet flavourful pasta bake. Created by Italian-Australian author and cook Silvia Colloca, it’s easy to make, takes just 15 minutes to prepare, and the results are a hearty and cheesy bake served with a rich tomato sauce. Plus, it’s meat-free, making it a great choice if there are vegetarians at the table.

Turn to this during the cooler months or whenever you’re craving something warming and filling. It would be an excellent centrepiece at your Italian-inspired dinner party or can also be prepared ahead. Assemble and store, ready to bake, in the fridge for up to 4 days or freeze for up to 3 months. You can bake straight from the freezer but it will take 40-50 minutes to cook during the covered stage.  

Do you cook cannelloni before stuffing?

No, it’s not necessary to cook the cannelloni shells before stuffing. We recommend using dried cannelloni as they are already shaped, making them easy to fill. They’ll hold their shape well, won’t unravel, and will soften as they bake. If you opt for fresh pasta sheets, they will need to be blanched before rolling, adding extra steps. 

Why is my cannelloni mixture very wet? 

Your cannelloni mixture can become too wet if you don’t take the added step of squeezing the excess liquid from the spinach, as spinach holds a lot of moisture. Once the spinach has been cooked, use your hands or a tea towel to squeeze out as much liquid as possible before combining with the other filling ingredients. 

What ingredients you’ll need

Extra virgin olive oil: Olive oil adds a rich, fruity base to the dish, and enhances its overall depth of flavour. It’s used for both the ricotta mixture and the tomato sugo. 

Baby spinach: Baby spinach brings a mild, earthy flavour that complements the creamy ricotta and adds a vibrant green colour to the filling.

Garlic: Garlic imparts a savoury, aromatic punch that elevates the richness of the dish. 

Ricotta: Ricotta creates a creamy, mild filling for the cannelloni. There are many varieties of ricotta readily available. We used fresh ricotta, which you can buy pre-packed in strainers, or buy a wedge from the deli counter.

Eggs: Eggs help bind the ricotta and spinach filling together, providing structure and richness while giving it a smooth, creamy texture.

Nutmeg: Nutmeg adds a warm, subtle spice that enhances the savoury flavours in the ricotta. Buy nutmeg whole and finely grate it with a fine grater or microplane as you need. It will deliver much more flavour than pre-ground nutmeg, and will keep for much longer.

Parmesan cheese: Parmesan brings a sharp, umami richness that deepens the flavour of the dish.

Onion: When sauteed, onion offers a sweet and savoury base note that deepens the overall flavour of the tomato sugo. 

Tomato passata: Passata forms the rich, tangy sauce that coats the cannelloni, providing acidity and a natural sweetness that balances the creaminess of the ricotta.

Cannelloni shells: Cannelloni shells provide a sturdy, tubular shape that holds the rich ricotta and spinach filling.

Mozzarella: Mozzarella adds a creamy, melty texture that binds the layers of cannelloni together and contributes to the dish's comforting richness.

Flat-leaf parsley: Parsley brings a fresh, herbal brightness to the dish.

How do you fill cannelloni tubes?

Use a spoon or a piping bag to fill the cannelloni tubes. If you’re using a spoon, gently push the filling from either end to ensure the entire shell is filled. However, for ease, we recommend using a piping bag or a zip-lock bag with a corner snipped off to pipe the ricotta mixture into each tube. 

How to store leftover ricotta and spinach cannelloni with tomato sugo

If you have any leftovers, let them cool completely before transferring to an airtight container. Store in the fridge and consume within 2-3 days. Alternatively, freeze for up to 3 months, defrost and reheat in the oven or microwave. 

What to serve with ricotta and spinach cannelloni with tomato sugo

Serve this ricotta and spinach cannelloni straight from the oven, sprinkled with chopped parsley leaves and grated parmesan. Place it straight on the dinner table for a rustic, family-style meal. Pair it with a green salad, garlic bread and focaccia, perfect for mopping up the extra tomato sugo. 

Drink pairings for ricotta and spinach cannelloni with tomato sugo

When choosing the perfect drink pairing, opt for something that will compliment the acidity of the tomato sugo or balance the richness of the ricotta mixture. We recommend a medium-bodied chianti or sangiovese, or a crisp pinot grigio or a light vermentino.

If you love our ricotta and spinach cannelloni with tomato sugo recipe, try this 

For more easy, cheesy pasta bakes, turn to our selection of weeknight winners:

• Conchiglioni and sausage pasta bake
• Chicken cacciatore pasta bake
• Mushroom and silverbeet pasta bake