Cheesy Spinach Cannelloni with Three-Cheese Filling

Name: Cheesy Spinach Cannelloni with Three-Cheese Filling
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounces frozen spinach, thawed; 1 pound whole milk ricotta cheese; 1/3 cup Parmesan cheese, shredded; 1 cup cheese blend, shredded; 1 egg; 2 garlic cloves, smashed and minced; 1/8 teaspoon ground nutmeg; 3/4 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1/4 cup fresh basil, minced; 8 to 9 ounces cannelloni tubes; 1 jar pasta sauce; 1 1/2 cups mozzarella, shredded; basil, extra for garnish

Prep: 20 minCook: 45 min4 servingsmediumItalian

This classic Italian stuffed pasta features cannelloni tubes filled with a rich mixture of ricotta, Parmesan, and cheese blend combined with spinach, garlic, and fresh basil. The tubes are nestled in marinara sauce and topped with melted mozzarella for a comforting family dinner. Perfect for pasta night or special occasions, this recipe delivers restaurant-quality results at home. The creamy spinach filling provides a satisfying contrast to the tangy tomato sauce, while the combination of three cheeses creates incredible depth of flavor.

Vegetarian Nut-Free

Ingredients

4 servings

8 ounces frozen spinach, thawed
fresh spinach2:1vegetarian
cook and drain well first
Full guide →
1 pound whole milk ricotta cheese
cottage cheese1:1vegetarian
slightly different texture
Full guide →
⅓ cup Parmesan cheese, shredded
1 cup cheese blend, shredded
additional mozzarella1:1vegetarian
less complex flavor
1 egg
2 garlic cloves, smashed and minced
⅛ teaspoon ground nutmeg
¾ teaspoon salt
½ teaspoon black pepper, freshly ground
¼ cup fresh basil, minced
8 ounces cannelloni tubes
manicotti shells1:1vegetarian
similar result
1 jar pasta sauce
1 ½ cups mozzarella, shredded
basil, extra for garnish(optional)

Instructions

1
Preheat the oven to 375 F
2
Squeeze excess water from thawed spinach using paper towels, working in batches
3
Combine spinach, ricotta, Parmesan, cheese blend, egg, garlic, nutmeg, salt, pepper, and basil in a bowl until mixed
4
Pour one-third of pasta sauce into 9x13-inch baking dish and spread to cover bottom
5
Fill sandwich bag or piping bag with filling and cut corner one inch up
6
Pipe filling into each cannelloni tube
7
Cover stuffed cannelloni with remaining sauce and cover dish tightly with foil
8
Bake for 30 minutes
9
Remove foil and sprinkle mozzarella over top
10
Bake uncovered for 10 to 15 minutes until cheese melts and browns lightly at edges
11
Cool for ten minutes before serving

Tips

Tip 1

Use a piping bag or sandwich bag with corner cut off to easily fill cannelloni tubes without making a mess.

Tip 2

Thoroughly squeeze water from spinach to prevent watery filling that could make the pasta soggy.

Tip 3

Let the dish rest for 10 minutes after baking so the filling sets and makes serving easier.

Good to Know

Storage

Refrigerate leftovers for up to 3 days in covered container

Make Ahead

Can assemble completely and refrigerate up to 24 hours before baking

Serve With

Garnish with fresh basil and serve with side salad

Common Mistakes

Watch

Don't skip squeezing spinach to avoid watery filling

Watch

Cover tightly with foil to prevent pasta from drying out during first bake

Substitutions

cannelloni tubes→

manicotti shells1:1vegetarian

FAQ

Can I use fresh pasta instead of dried cannelloni?

Yes, but reduce baking time by about 10 minutes since fresh pasta cooks faster than dried.

What if I can't find cannelloni tubes?

You can use manicotti shells or even large pasta shells as substitutes with similar results.

How long will leftovers keep?

Store covered in refrigerator for up to 3 days. Reheat in 350F oven until heated through.