tagAlt.Ricotta cheese and spinach filling cannelloni

Homemade Cannelloni Stuffed with Spinach and Ricotta in Tomato Sauce

Discover the joy of homemade cannelloni: tender pasta tubes stuffed with creamy ricotta and fresh spinach, all topped with luscious tomato sauce.
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    • ( Scored 5 on 1 reviews )

Jenna:

As a family we have recently started trying to eat less and less meat, but giving up lasagna was quite hard. That is when we discovered cannelloni and...

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tagAlt.Ricotta cheese and spinach filling cannelloni

When it comes to classic oven-baked Italian pasta dishes, few are as beloved as cannelloni. These enchanting tubes of fresh pasta are generously filled with a mixture of vibrant spinach and feather-light ricotta, then bathed in a rich, homemade tomato sauce.

This dish is a true celebration of Italy—not just in flavor, but also in its tricolor presentation: the lush green of the spinach, the creamy white of the ricotta, and the passionate red of the tomatoes. If you’re seeking a pure expression of Italian culinary tradition, this Spinach and Ricotta Cannelloni with Tomato Sauce stands tall among the classics.

While preparing this dish may require a bit more time than typical weekday meals, it’s a rewarding and engaging recipe—perfect for a leisurely weekend. Involving friends or family in the process transforms cooking into a memorable experience, allowing everyone to contribute to creating this quintessential Italian comfort food.

Making homemade cannelloni is a journey through both technique and heritage—rolling fresh pasta sheets, building the silky filling, and simmering a fragrant tomato sauce. Each element, assembled with care, brings you closer to the heart of Italian home cooking. Invite your loved ones to join in, and create a meal—and memories—that will linger long after the last bite.

This recipe features a classic spinach and ricotta filling, but don’t hesitate to personalize it with your own favorite ingredients. Explore, experiment, and celebrate the culinary spirit of Italy with each delicious forkful.

If you’re passionate about fresh pasta, explore more inspiring ideas in our curated collection of Fresh Pasta recipes on our Recipes index.

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Ingredients

for 4 servings

For The Fresh Cannelloni Pasta

  • All-purpose flour 200 grams
  • Egg 2
  • Salt 1 pinch

Filling for Cannelloni

  • Spinach 400 grams
  • Garlic Cloves 3
  • Ricotta cheese (Sheep's Milk) 300 grams
  • Salt and Pepper as needed
  • Nutmeg as needed
  • Extra-virgin olive oil as needed

Tomato Sauce for Cannelloni

  • Garlic Cloves 2
  • Extra-virgin olive oil 2 table-spoon
  • Canned tomato 400 grams
  • Parmesan cheese (Grated) 100 grams
  • Basil (Leaves) 3
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 4

Crafting the Spinach and Ricotta Filling

Begin by heating a generous drizzle of extra virgin olive oil in a large sauté pan. Add three whole garlic cloves, lightly crushed but still in their skins, to infuse the oil with deep flavor. When the oil is hot but not yet smoking, add the fresh spinach, seasoning with salt to taste. Sauté for about 5 minutes, or until the spinach is completely wilted and tender.
Transfer the cooked spinach to a plate lined with paper towels, allowing excess moisture to drain. Once cool, wrap the spinach in another paper towel and gently squeeze out as much liquid as possible—this crucial step helps maintain a creamy, non-watery filling.
Chop the spinach coarsely, then blend it with up to 400g of fresh ricotta cheese. Season this mixture with salt, a touch of freshly ground black pepper, and a hint of nutmeg for a delicate aromatic note.

Step

2

Of 4

Preparing and Shaping the Fresh Pasta Sheets

On a wooden work surface, sift a mound of flour and create a well in the center. Crack the eggs into the well. Using a fork, gently beat the eggs, gradually drawing flour into the mixture until a dough begins to form.
Knead the dough with the palms of your hands until it becomes smooth and elastic, using only as much flour as needed to prevent sticking. Shape the finished dough into a ball, cover with a damp cloth or plastic wrap, and let it rest in a cool place for 30 minutes to 1 hour.
Roll out the dough and cut it into rectangular sheets. Cook these pasta sheets briefly in a large pot of salted, boiling water, adding a splash of olive oil to prevent sticking. Lay each cooked sheet flat and spoon a portion of the spinach-ricotta filling along the center. Be careful not to overfill, as this can cause the filling to escape.
Roll each sheet around the filling to form tubes, sealing the edges by dampening one side of the pasta. Repeat the process for all your pasta rectangles, then arrange the filled rolls snugly in a deep baking dish, ready for saucing.

Step

3

Of 4

Simmering the Homemade Tomato Sauce

Crush high-quality peeled tomatoes by hand or with a fork for a rustic texture. Place the tomatoes in a saucepan along with a few garlic cloves, fresh basil leaves, and a pinch of salt. Let the sauce simmer over low heat until thickened and aromatic, stirring occasionally.
Once the sauce reaches your desired consistency, remove it from the heat and finish with a drizzle of extra virgin olive oil to enhance its flavor and richness.

Step

4

Of 4

Baking and Serving the Cannelloni

Generously ladle the freshly prepared tomato sauce over the arranged cannelloni. Sprinkle a layer of freshly grated Parmigiano Reggiano cheese over the top.
Bake in a preheated oven at 200°C (392°F) for about 10 minutes, or until the surface is golden and crisp, and the cheese has melted and bubbled.
Allow the cannelloni to rest for a few minutes before serving, letting the flavors meld. Serve hot, garnished with extra basil or cheese as desired.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

J

Jenna Tuesday 16th of February 2021

Amazing Dish I never thought I would make it at home!

As a family we have recently started trying to eat less and less meat, but giving up lasagna was quite hard. That is when we discovered cannelloni and how much we love them! Win win!

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