Easy Spinach and Cheese Cannelloni Recipe – Creamy Baked Italian Pasta Dish

by

Spinach and Cheese Cannelloni is a traditional Italian baked pasta dish made with tender pasta tubes stuffed with a creamy ricotta and spinach filling, covered in silky béchamel sauce, and baked until golden and bubbling.

This vegetarian cannelloni recipe delivers a balanced combination of creamy, savory, and lightly earthy flavors, making it ideal for family dinners, meal prep, or special gatherings.

Unlike complicated layered pasta dishes, cannelloni offers structure, clean portions, and a beautiful presentation when sliced and served.

What Is Cannelloni?

Cannelloni are large cylindrical pasta tubes traditionally filled with meat, cheese, or vegetables and baked in sauce. The name comes from Italian cuisine and translates roughly to “large reeds.”

This recipe focuses on a classic vegetarian version using ricotta cheese and spinach — one of the most popular combinations in Italian home cooking.

Why This Spinach and Cheese Cannelloni Works

  • The filling is creamy but structured, not watery
  • The béchamel sauce protects the pasta from drying
  • The cheese topping creates a golden crust
  • The dish can be prepared ahead of time
  • Freezes and reheats well

Ingredients (Serves 4–6)

For the Pasta

  • 12–14 cannelloni tubes (oven-ready or traditional)
  • Water and salt (if pre-boiling pasta)

For the Spinach Ricotta Filling

  • 300 g (10 oz) fresh spinach OR 250 g frozen spinach (thawed and drained)
  • 250 g (1 cup) ricotta cheese
  • 200 g (2 cups) shredded mozzarella
  • ¼ cup grated Parmesan (optional but recommended)
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper
  • Pinch of nutmeg (optional)

For the Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups (500 ml) warm whole milk
  • Salt to taste
  • White or black pepper
  • Pinch of nutmeg

For Topping

  • ½–1 cup shredded mozzarella or grated Parmesan

Equipment Needed

  • Large pot
  • Mixing bowl
  • Whisk
  • Medium saucepan
  • 9×13 inch baking dish
  • Spoon or piping bag
  • Aluminum foil (optional)

Step-by-Step Instructions

Step 1: Prepare the Spinach Properly (Critical Step)

Proper spinach preparation prevents watery filling.

If Using Fresh Spinach:

  1. Wash thoroughly to remove dirt.
  2. Bring a pot of salted water to a boil.
  3. Add spinach and blanch for 2–3 minutes until wilted.
  4. Drain immediately.
  5. Transfer to a colander and press out excess moisture.
  6. Once cool, finely chop.

If Using Frozen Spinach:

  1. Thaw completely.
  2. Wrap in a clean kitchen towel.
  3. Squeeze firmly to remove all excess liquid.
  4. Chop if needed.

Important: Excess water will thin the ricotta mixture and affect texture.

Step 2: Sauté for Extra Flavor (Optional but Recommended)

While many recipes skip this step, sautéing enhances flavor depth.

  1. Heat olive oil in a skillet over medium heat.
  2. Add minced garlic and cook 30 seconds (do not brown).
  3. Add chopped spinach and cook 2–3 minutes to remove remaining moisture.
  4. Let cool completely before mixing.

This step intensifies flavor and improves texture.

Step 3: Make the Filling

In a large mixing bowl combine:

  • Ricotta
  • Mozzarella
  • Parmesan
  • Cooked spinach
  • Salt and pepper
  • Nutmeg (optional)

Mix thoroughly until evenly combined.

The texture should be creamy but thick enough to hold shape when spooned.

For a smoother filling, mix with a spatula or briefly pulse in a food processor.

Step 4: Prepare the Béchamel Sauce (Classic Technique)

Béchamel is a foundational white sauce in French and Italian cuisine.

  1. Melt butter in a saucepan over medium heat.
  2. Add flour and whisk continuously for 60–90 seconds to cook off raw flour taste.
  3. Gradually add warm milk while whisking.
  4. Continue whisking to prevent lumps.
  5. Simmer 5–8 minutes until thickened.
  6. Season with salt, pepper, and nutmeg.

Texture test: The sauce should coat the back of a spoon without being overly thick.

If too thick → add a splash of milk.
If too thin → simmer slightly longer.

Step 5: Prepare the Pasta

If Using Oven-Ready Cannelloni

No pre-cooking required.

If Using Traditional Cannelloni Tubes

  1. Boil in salted water for 4–5 minutes (slightly undercook).
  2. Drain carefully.
  3. Lay flat on a towel to prevent sticking.

Undercooking prevents over-soft pasta after baking.

Step 6: Assemble the Dish

  1. Preheat oven to 350°F (180°C).
  2. Spread a thin layer of béchamel on the bottom of the baking dish.
  3. Fill each cannelloni tube using a spoon or piping bag.
  4. Arrange filled tubes in a single layer.
  5. Pour remaining béchamel evenly over pasta.
  6. Sprinkle generously with cheese.

Ensure all pasta is covered in sauce to prevent drying.

Step 7: Baking Process

  • Bake uncovered for 25–30 minutes.
  • The sauce should bubble at the edges.
  • The top should turn golden.

For a crisp top:

  • Broil 2–3 minutes at the end.

Let rest 5–10 minutes before slicing.

Resting allows structure to set.

Texture and Flavor Profile

  • Creamy interior
  • Slightly earthy spinach notes
  • Mild sweetness from dairy
  • Buttery béchamel richness
  • Golden cheesy crust

Common Mistakes to Avoid

  • Not draining spinach properly
  • Using cold milk in béchamel (causes lumps)
  • Overfilling tubes
  • Skipping sauce underneath pasta
  • Overbaking (can dry out filling)

Make-Ahead Instructions

You can assemble the dish up to 24 hours in advance.

Cover tightly and refrigerate.

Add 5–10 extra minutes baking time if cooking from cold.

Freezing Instructions

Freeze before or after baking.

To freeze unbaked:

  • Cover tightly with foil.
  • Freeze up to 2 months.
  • Bake from frozen at 350°F for 45–60 minutes.

Storage & Reheating

Refrigerate leftovers up to 3 days.

Reheat in oven at 325°F (160°C) until warm.

Avoid microwaving repeatedly, as it may affect texture.

Variations

Tomato-Based Version

Replace béchamel with marinara sauce for a lighter style.

Mushroom Addition

Add sautéed mushrooms to filling for deeper umami flavor.

Protein Boost

Add cooked shredded chicken or turkey.

Low-Carb Option

Use thin zucchini slices instead of pasta tubes.

Nutritional Overview (Approximate Per Serving)

  • Moderate protein from cheese
  • Calcium-rich
  • Vegetarian
  • High in carbohydrates
  • Can be made lighter using part-skim cheese

Frequently Asked Questions

Can I use cottage cheese instead of ricotta?
Yes. Blend for smoother texture.

Can I use lasagna sheets?
Yes. Boil sheets, fill, and roll.

Why is my filling watery?
Spinach was not drained thoroughly.

Final Thoughts

Spinach and Cheese Cannelloni is a structured, elegant baked pasta dish that balances creaminess and freshness. When properly assembled and baked, it delivers a restaurant-quality result with accessible ingredients.

It is a reliable vegetarian dinner option that can be prepared in advance, scaled for gatherings, and customized to personal preference.