This Spinach and Tomato Cannelloni is everything I want in a baked pasta dish: cozy, satisfying, and absolutely loaded with flavor. It starts with tender cannelloni shells (or manicotti—they work too), filled with a creamy mixture of spinach, ricotta, and Parmesan. Then you lay them into a bed of garlicky tomato sauce, cover with more sauce and melty cheese, and bake until bubbly and golden.
And the best part? It’s surprisingly easy. Yes, even if stuffing pasta tubes sounds a little intimidating. I promise, once you do it once, you’ll wonder why you waited so long.
This dish is perfect for a vegetarian main course, meal prepping ahead, or bringing to a gathering. And it’s a total crowd-pleaser—even kids get excited when it hits the table.
Why You’ll Love This Recipe
- Classic Italian comfort food. Warm, rich, cheesy, and tomatoey—what more could you ask for?
- Vegetarian-friendly. Hearty and satisfying without needing any meat.
- Great for make-ahead. Assemble it earlier in the day, then just pop it in the oven at dinnertime.
- Packed with flavor. Garlicky tomato sauce + creamy cheese filling = magic.
- Kid-approved. Even picky eaters love cheesy pasta (especially if you don’t mention the spinach.
The texture is a dream: soft pasta, melty cheese, rich sauce, and just enough structure to hold it all together in every bite.
Prep Time and Servings
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4–6
- Calories per serving: ~410
- Protein: 20g | Carbs: 38g | Fat: 18g
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 cups fresh spinach (or 10 oz frozen, thawed and drained)
- 1 ½ cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
For the Tomato Sauce:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar (to balance acidity)
- Salt and pepper, to taste
For Assembly:
- 12 cannelloni tubes (or manicotti shells)
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish (optional)
Ingredient tip: If you can’t find cannelloni tubes, manicotti works great too. Just be sure to cook according to the package directions if pre-boiling is required.
How to Make Cannelloni with Spinach and Tomato Sauce
1. Sauté the Spinach
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add garlic and cook for 1 minute until fragrant.
- Add fresh spinach and cook until wilted (about 3–4 minutes). If using frozen, just stir it in and heat through.
- Transfer to a bowl and let cool slightly. Then squeeze out any excess liquid (especially if using frozen!).
2. Make the Filling
- In a medium bowl, combine the sautéed spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper.
- Mix until well combined. Set aside.
3. Make the Tomato Sauce
- In the same skillet, heat 1 tablespoon olive oil over medium heat.
- Add garlic and onion, sauté until softened (about 5 minutes).
- Add crushed tomatoes, oregano, sugar, salt, and pepper.
- Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
4. Prepare the Cannelloni
- If using no-boil pasta tubes, skip boiling. If your brand requires boiling, cook the pasta just until flexible, then rinse under cold water.
- Using a piping bag (or a zip-top bag with the corner cut off), fill each tube with the spinach-ricotta mixture. Or spoon it in carefully—whatever works for you!
5. Assemble the Dish
- Preheat oven to 375°F (190°C).
- Spread about 1/2 cup of tomato sauce on the bottom of a greased 9×13-inch baking dish.
- Arrange the filled cannelloni in a single layer on top of the sauce.
- Pour remaining tomato sauce over the top and sprinkle with shredded mozzarella.
6. Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes, or until cheese is bubbly and slightly golden.
7. Let Rest and Serve
- Let the dish rest for 5–10 minutes before serving (this helps everything set).
- Garnish with fresh basil and extra Parmesan if you’re feeling fancy.
How to Serve It
This cannelloni is filling on its own, but here are some sides to round out the meal:
- Garlic bread or crusty baguette
- Simple green salad with lemon vinaigrette
- Steamed green beans or roasted broccoli
- Sparkling water with a squeeze of citrus
Want to keep things light? Pair with a fresh arugula salad and a drizzle of balsamic glaze. So good.
Tips for Success
- Squeeze out that spinach. This keeps the filling from being watery.
- Use a piping bag for easier filling. It makes a big difference in speed and mess.
- Don’t overstuff the tubes. About 2–3 tablespoons per tube is perfect.
- Let it rest after baking. It slices and serves so much better.
- Double the recipe and freeze one! This is a freezer-friendly dish (more on that below).
Variations
- Add chopped mushrooms to the spinach for extra umami.
- Make it spicy by adding chili flakes to the tomato sauce.
- Add mozzarella to the filling for extra gooeyness.
- Swap in kale or Swiss chard if you’re out of spinach.
- Make it gluten-free by using GF pasta shells and checking your tomato products.
Storage and Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer (uncooked): Assemble the whole dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F, covered, for about 1 hour, then uncover and bake 10 more minutes.
- Freezer (cooked): Let cool completely, portion into containers, and freeze for up to 2 months. Thaw overnight and reheat in oven or microwave.
Special Equipment
- 9×13 baking dish
- Piping bag or zip-top bag for filling
- Medium skillet for sautéing
- Cheese grater for that fresh Parm action
FAQ
Can I make this ahead of time?
Yes! You can assemble the dish up to 24 hours in advance and store it in the fridge until you’re ready to bake.
Do I need to cook the cannelloni before stuffing?
Check the package! Some brands are no-boil, some need a quick parboil.
Can I use jarred tomato sauce?
Totally fine in a pinch. Just warm it with some garlic and spices to boost the flavor.
Is this dish halal?
Yes! It’s meat-free, and all ingredients are halal-friendly.
Can I make it vegan?
Yes—use plant-based ricotta and cheese alternatives, and skip the egg or use a flax egg.
Final Thoughts
This Cannelloni with Spinach and Tomato Sauce is the kind of recipe that feels fancy but is totally doable on a weeknight. It’s cozy, classic, and one of those dishes that makes everyone go, “Wow, this is so good!”—even the veggie skeptics.
Make it for a dinner party, a Sunday family meal, or just to have a batch of comfort food in the fridge for busy nights.
