Creamy Spinach Cannelloni

Name: Creamy Spinach Cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 12 cannelloni pasta tubes; 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 egg; 1/4 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 cup heavy cream; 1 cup marinara sauce; 1/2 cup grated mozzarella cheese

Highlighted under: Family Cooking

I absolutely adore this Creamy Spinach Cannelloni recipe! Each bite is a delightful combination of creamy ricotta and fresh spinach, all encased in tender pasta shells. Preparing this dish is a labor of love, but the results are well worth it. It's the perfect meal to impress guests at dinner parties or simply enjoy a cozy night in. The velvety sauce blends perfectly with the flavorful filling, creating a hearty dish that will leave everyone craving more. Trust me, once you try this recipe, it will become a staple in your kitchen.

Created by

Flora Kensington

Last updated on 2026-01-08T11:29:37.775Z

When I first attempted making Creamy Spinach Cannelloni, I struggled a bit with the filling. After some experimenting, I found that adding a pinch of nutmeg really enhances the flavor, making the spinach and ricotta filling even more delightful. I also learned that using fresh spinach instead of frozen gives a vibrant taste and enhances the dish's overall texture.

As I perfected this recipe, I found that the sauce truly ties the whole dish together. The creaminess complements the pasta beautifully, allowing the flavors to meld perfectly. If you want to make it even richer, try adding some grated Parmesan to the sauce!

        Why You Will Love This Recipe
        Rich, creamy filling that satisfies every craving
Nutty hint of nutmeg that elevates the flavor profile
Perfect for both weeknight dinners and special occasions

      

Perfecting the Pasta

When choosing cannelloni pasta, look for high-quality tubes that are sturdy and not prone to breaking during filling. If you can't find cannelloni, jumbo pasta shells can be a suitable substitute; just adjust the cooking time accordingly. A good rule of thumb is to cook the pasta just until al dente, as it will continue to soften during baking. This ensures a perfect texture that holds up against the creamy filling and sauce.

Consider reserving a bit of the ricotta filling to test a few filled tubes before you commit to baking the entire dish; this way, you can adjust your flavors as needed. If the mixture feels too thick, a splash of heavy cream can help loosen it, ensuring it's easy to stuff and distribute evenly throughout the cannelloni.

Creamy Sauce Tips

The creamy sauce is crucial to the dish's flavor, and using freshly minced garlic can enhance the aroma and taste significantly. Allow the garlic to cool just a little before adding the cream to prevent scorching, as overheating can lead to a bitter flavor. For an extra touch, you can add a sprinkle of crushed red pepper flakes to the sauce for a subtle heat that contrasts beautifully with the richness of the filling.

If you're looking for a lighter option, consider substituting half of the heavy cream with half-and-half. This will still create a creamy sauce while reducing the overall richness. Alternatively, non-dairy cream substitutes like cashew cream can allow for an excellent vegan-friendly variation without sacrificing flavor.

Storing and Serving Suggestions

This dish is perfect for meal prep! If you have leftovers or want to prepare ahead of time, store the assembled cannelloni in the refrigerator for up to 24 hours before baking. If freezing, tightly wrap the dish in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the refrigerator before baking for best results. When reheating, cover with foil and reheat at 350°F (175°C) until heated through, about 20-25 minutes.

For serving ideas, pair your creamy spinach cannelloni with a light salad to balance the richness of the dish. A simple arugula salad with a lemon vinaigrette can provide a delightful contrast. You might also consider sprinkling additional nutmeg or fresh basil on top right before serving to add a layer of aromatic freshness.

Ingredients

For the Cannelloni:

12 cannelloni pasta tubes
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/4 teaspoon nutmeg
Salt and pepper to taste

For the Creamy Sauce:

2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup marinara sauce
1/2 cup grated mozzarella cheese

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) while you prepare the filling.

Make the Filling

In a mixing bowl, combine the chopped spinach, ricotta, Parmesan, egg, nutmeg, salt, and pepper. Mix until well combined.

Stuff the Cannelloni

Carefully fill the cannelloni tubes with the spinach mixture using a small spoon or piping bag.

Prepare the Sauce

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the heavy cream and marinara sauce, then simmer for 5 minutes.

Assemble and Bake

Spread a layer of the creamy sauce in a baking dish, place the stuffed cannelloni on top, and cover with the remaining sauce and mozzarella cheese. Bake for 30 minutes until bubbly.

Pro Tips

For a healthier option, you can substitute the heavy cream with a blend of low-fat yogurt and milk. This maintains the creaminess while reducing the calories.

Ingredient Roles

The ricotta cheese plays a pivotal role in creating the creamy texture of the filling. Its mild flavor allows the spinach and nutmeg to shine through. If you're in a pinch, cottage cheese can be blended until smooth as a substitute. The addition of egg helps bind the filling together, making it easier to stuff into the cannelloni without leaking out during baking.

Parmesan cheese not only adds depth of flavor but also enhances overall richness. For those looking for a vegan option, you can use nutritional yeast for its cheesy flavor while maintaining that satisfying umami note.

Troubleshooting Common Issues

If the cannelloni are difficult to stuff, consider warming the pasta slightly. This can help make the tubes more flexible. A small piping bag works wonders for stuffing the filling quickly and neatly, ensuring there are no air pockets. If you encounter any breakage, simply patch the pasta with a bit of the filling or sauce before baking.

For overcooked macaroni that disintegrates, stop cooking them 2-3 minutes before the package instructs, and then proceed to fill as directed. This will result in a perfectly al dente bite, lending a nice contrast to the creamy filling while avoiding a mushy texture.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and drain it well to avoid excess water in the filling.

→ How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I prepare the cannelloni in advance?

Absolutely! You can assemble everything a day ahead and store it in the refrigerator before baking.

→ Is there a way to make this recipe vegetarian?

Yes, the recipe is already vegetarian-friendly as it uses spinach and ricotta. Just be sure to check the cheese labels for any non-vegetarian rennet.