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Ricotta Spinach Cannelloni

Spinach Ricotta Cannelloni

A creamy spinach ricotta stuffed cannelloni covered in a marinara sauce
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Italian


  • Glass lasagna baking dish
  • Large bowl
  • Pan


  • 6 cups spinach chopped
  • 1 tbsp olive oil
  • 415 g ricotta
  • 1.1 L marinara sauce
  • 1 egg beaten
  • 1 cup mozzarella cheese shredded
  • cup parmesan cheese grated
  • 1 clove garlic minced
  • pinch nutmeg ground
  • salt & pepper to taste
  • 200 g cannelloni I used the ready to bake kind


  • Preheat the oven to 350°F.
  • Start by making the spinach ricotta filling. Heat a pan on medium to high heat. Add olive oil and the chopped spinach. Turn heat down to medium, add the garlic and cook for 5-8 minutes or until the spinach is wilted. Strain the spinach and squeeze out any excess water.
  • In a large bowl, combine the wilted spinach, ricotta, egg, mozzarella (leaving a few tbsp to the side), parmesan, nutmeg, salt and pepper to form your filling.
  • Fill each piece of cannelloni pasta with your spinach filling.
  • Cover the bottom of the glass baking dish with marinara sauce. Fill the entire dish with your filled cannelloni's. Cover with the remaining marinara sauce and top with the remaining mozzarella cheese. Cover the dish with aluminum foil and bake for 45 minutes.
  • After 45 minutes, remove the aluminum foil and cook uncovered for an additional 8 minutes. Let the dish rest for 5-10 minutes and you're ready to serve!


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Keyword cannelloni, italian, pasta, ricotta, ricotta spinach cannelloni, spinach, spinach ricotta cannelloni