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SPINACH AND CHEESE CANNELLONI WITH HOMEMADE TOMATO SAUCE

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SPINACH AND CHEESE CANNELLONI WITH HOMEMADE TOMATO SAUCE

SPINACH AND CHEESE CANNELLONI WITH HOMEMADE TOMATO SAUCE

A classic Italian favorite, these spinach and cheese cannelloni are stuffed with a rich blend of ricotta, mozzarella, and parmesan, baked in a fragrant homemade tomato sauce. Perfect for cozy dinners or special occasions, this recipe balances creamy filling with a fresh herby tomato sauce.

🕒 Prep Time: 20 min

🍳 Cook Time: 40 min
🍽️ Yields: 4 servings

Ingredients

Cannelloni:

  • 7-8 cannelloni tubes (pasta tubes)
  • 25 g grated Parmesan cheese

Filling:

  • 150 g ricotta cheese
  • 100 g grated mozzarella
  • 50 g grated Parmesan cheese
  • 150 g spinach (fresh or frozen)
  • 1 small egg
  • ½ tsp ground nutmeg
  • Salt and freshly ground black pepper, to taste

Tomato Sauce:

  • 1 can (400 g) whole peeled tomatoes, blended
  • 3 garlic cloves, minced
  • 10 grinds chili flakes
  • 6-8 fresh basil leaves (or ¼ bunch fresh parsley), chopped
  • 2 tbsp olive oil
  • Pinch of sugar (optional)
  • Salt, to taste

Instructions

1. Prepare the Tomato Sauce

  • Heat olive oil in a saucepan. Add chili flakes and minced garlic and sauté quickly until fragrant.
  • Add blended tomatoes and simmer for 5 minutes. Season with salt and a pinch of sugar if needed to balance acidity.
  • Remove from heat and stir in fresh basil or parsley.

2. Prepare the Filling

  • If using fresh spinach, blanch briefly, drain well, and chop finely. If using frozen spinach, thaw completely and squeeze out excess water.
  • In a bowl, combine ricotta, mozzarella, parmesan, spinach, egg, nutmeg, salt, and pepper. Mix until well combined.

3. Pre-cook the Cannelloni

  • Bring a large pot of salted water to a boil. Reduce heat to a gentle simmer and add cannelloni tubes in batches (do not overcrowd).
  • Cook for 5 minutes until partially cooked (al dente).
  • Remove with a slotted spoon and place on a clean kitchen towel to drain.

4. Assemble and Bake

  • Preheat oven to 200°C (390°F).
  • Spread a thin layer of tomato sauce on the bottom of a 23 x 15 cm ovenproof dish.
  • Carefully fill each cannelloni tube with the cheese and spinach mixture using a teaspoon.
  • Lay filled cannelloni tubes horizontally in the dish.
  • Pour the remaining tomato sauce evenly over the cannelloni.
  • Bake for 30 minutes.
  • Sprinkle grated Parmesan over the top and grill for an additional 5 minutes until golden and bubbly.

5. Serve

  • Serve hot as a comforting main course.

💡 Tips

  • Don’t overcook cannelloni tubes before filling to avoid mushy pasta.
  • Fresh herbs in the tomato sauce add brightness; adjust to taste.
  • Nutmeg in the filling complements the creamy cheeses beautifully.
  • Serve with a simple green salad and crusty bread for a full meal.

🎉 Perfect For

  • Cozy family dinners
  • Italian-inspired special occasions
  • Vegetarian main courses

📝 Final Thoughts

This spinach and cheese cannelloni recipe is a timeless comfort dish that brings warmth and rich flavors to your table. With fresh homemade tomato sauce and a luscious filling, it’s sure to become a favorite in your recipe collection.