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Delicious vegetarian stuffed spinach ricotta cannelloni with a simple homemade tomato sauce and melted mozzarella cheese! With an option for vegan cannelloni!

spinach ricotta cannelloni on a plate
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Cannelloni is a tube-shaped dry pasta made from semolina flour that is stuffed with filling and baked. There are many ways to cook cannelloni.

Here, you will learn how to make vegetarian spinach and ricotta cannelloni baked in a juicy homemade tomato sauce topped with melted mozzarella cheese! A classic and comforting Italian recipe.

cannelloni with spinach and ricotta in a baking dish

The vegetarian cannelloni filling is made with spinach, ricotta, parmesan cheese, and lemon juice. It’s creamy and almost identical to the filling of spinach ricotta ravioli.

To ensure that there is enough liquid for the dry cannelloni pasta tubes to cook in the oven, we top it generously with a homemade tomato sauce. This also gives your cannelloni a wonderful flavor.

Spinach Cannelloni is a satisfying vegetarian main dish for the whole family. Serve them alongside this green salad or spinach apple salad!

Vegan Spinach Ricotta Cannelloni

This recipe is easily adaptable into vegan cannelloni. Substitute regular ricotta cheese with vegan ricotta cheese. It’s widely available in grocery stores, or you can even make your own following this vegan cashew ricotta cheese recipe!

If you can’t find vegan ricotta, use vegan cream cheese.

Omit mozzarella and parmesan cheese in the recipe. However, top the cannelloni prior to baking with a layer of vegan cheese for an extra melt.

homemade spinach cannelloni topped with mozzarella in a baking dish

Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 

Sauce

  • Heat a large skillet over medium heat with one tablespoon of olive oil. Add minced shallot and garlic, sauté for 2-3 minutes until translucent and fragrant.
  • Stir in tomato passata and chopped basil. Let it simmer for 15 minutes, stirring occasionally. Season to taste with salt and black pepper.
Spinach Ricotta Cannelloni Recipe Step 1

Filling

  • Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
  • Add chopped spinach, ricotta, grated parmesan, lemon juice, and nutmeg in a bowl and stir to combine. Season to taste with salt and pepper.
Spinach Ricotta Cannelloni Recipe Step 2-3

Assemble & Bake

  • Transfer filling into a piping bag.
  • Pipe the filling into the cannelloni tubes.
Spinach Ricotta Cannelloni Recipe Step 4-6
  • Spread ⅓ of the tomato sauce on the bottom of a baking dish (mine is 11×7 inches | 27x18cm). Assemble filled cannelloni tubes in an even layer in the baking dish.
  • Spread the remaining tomato sauce over the cannelloni, then top with torn mozzarella and grated parmesan cheese.
  • Bake for 35 minutes.
Spinach Ricotta Cannelloni Recipe Step 7-10

Storage & Make-Ahead Instructions

Store baked cannelloni in an airtight container in the fridge, or simply wrap the cold baking dish with plastic wrap (easiest to reheat). Good for 3-4 days. 

Reheat for 20 minutes in the preheated oven at 355°F (180°C).

Prepare spinach cannelloni (but do not bake) up to one day in advance and store it wrapped with plastic wrap in the refrigerator. Bake per recipe timings when you are ready!

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📖 Recipe

spinach ricotta cannelloni on a plate

Spinach Ricotta Cannelloni

Delicious vegetarian stuffed spinach ricotta cannelloni with a simple homemade tomato sauce and melted mozzarella cheese! With an option for vegan cannelloni!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :20 minutes
Cook Time :50 minutes
Total Time :1 hour 10 minutes
Servings : 4
Calories : 454kcal

Ingredients
 

Sauce

  • 1 tbsp olive oil
  • 1 shallot minced
  • 2 garlic cloves minced
  • 24.5 oz (700 g) tomato passata
  • 1 bunch fresh basil chopped
  • salt and pepper

Filling

  • 9 oz (250 g) frozen spinach thawed
  • 1 cup (250 g) ricotta cheese or vegan ricotta (Note 1)
  • ¼ cup (25 g) grated parmesan
  • 1 tsp lemon juice
  • tsp ground nutmeg
  • salt and pepper

Cannelloni

  • 10-12 cannelloni tubes (Note 2)
  • 1 ½ cup (150 g) mozzarella torn apart or diced, or vegan cheese (Note 1)
  • 2 tbsp grated parmesan

Instructions
 

Sauce

  • Heat a large skillet over medium heat with one tablespoon of olive oil. Add minced shallot and garlic, sauté for 2-3 minutes until translucent and fragrant.
  • Stir in tomato passata and chopped basil. Let it simmer for 15 minutes, stirring occasionally. Season to taste with salt and black pepper.

Filling

  • Thaw spinach, squeeze out all excess liquid by hand, and finely chop.
  • Add chopped spinach, ricotta, grated parmesan, lemon juice, and nutmeg in a bowl and stir to combine. Season to taste with salt and pepper.
  • Transfer filling into a piping bag.

Assemble & Bake

  • Preheat oven to 355°F (180°C).
  • Spread ⅓ of the tomato sauce on the bottom of a baking dish (mine is 11×7 inches | 27x18cm). Pipe the filling into the cannelloni tubes, then assemble them in an even layer in the baking dish.
  • Spread the remaining tomato sauce over the cannelloni, then top with torn mozzarella and grated parmesan cheese.
  • Bake for 35 minutes.

Notes

  1. Vegan Spinach Ricotta Cannelloni: It’s super simple to make a vegan version of this recipe. Use vegan ricotta (store-bought or follow this cashew ricotta cheese recipe) and a vegan cheese alternative. You can even skip the parmesan in the recipe and only use vegan ricotta, tastes delicious too! But make sure to top the cannellonis with some vegan cheese for a nice melt.
  2. Cannelloni Tubes: Used dried cannelloni tubes (I love the one from Barilla). They do not need to be boiled before cooking in the oven. 
  3. Keeps fresh for 3-4 days. Store it in an airtight container, or simply wrap the cold baking dish with plastic wrap (easiest to reheat), in the refrigerator.
  4. Reheat for 20 minutes in the preheated oven at 355°F (180°C).

Nutrition

Calories: 454kcal | Carbohydrates: 32g | Protein: 27g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 498mg | Potassium: 398mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8219IU | Vitamin C: 5mg | Calcium: 533mg | Iron: 3mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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