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Olivia

Baked Cannelloni

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Baked cannelloni with spinach, ricotta, and tomato sauce baked bubbly and golden. A classic Let’s Veg recipe perfect for cozy Italian meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 389
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups ricotta cheese
  • 2 cups fresh spinach chopped (or thawed frozen spinach, squeezed dry)
  • 1 egg
  • ¼ cup grated Parmesan
  • Salt to taste
  • Black pepper to taste
  • Cannelloni & Sauce
  • 12-14 cannelloni tubes
  • 3 cups tomato sauce homemade or store-bought
  • 1½ cups shredded mozzarella
  • Olive oil for greasing

Equipment

Baking Dish
Baking Dish
$24.99
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03/05/2026 12:00 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. In a bowl, mix ricotta, spinach, egg, Parmesan, salt, and pepper.
  3. Spoon filling into cannelloni tubes.
  4. Spread a thin layer of tomato sauce in the baking dish.
  5. Arrange filled cannelloni in a single layer.
  6. Cover with remaining tomato sauce.
  7. Sprinkle mozzarella evenly over the top.
  8. Cover loosely with foil and bake for 30 minutes.
  9. Remove foil and bake 10-15 minutes more, until bubbly and lightly golden.
  10. Rest 10 minutes before serving.

Nutrition

Calories: 389kcalCarbohydrates: 30gProtein: 23gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 95mgSodium: 918mgPotassium: 574mgFiber: 3gSugar: 5gVitamin A: 2101IUVitamin C: 11mgCalcium: 385mgIron: 3mg

Notes

Add nutmeg to the ricotta for depth
Can be assembled ahead and refrigerated
Serve with a green salad or garlic bread

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