This dish checks all the boxes for Italian comfort food and does not disappoint.
Cannelloni is similar to manicotti, but the texture of the tubular pasta is slightly different. Making homemade pasta is easier than you think and truly brings the dish to the next level. You can keep it vegetarian and top it with homemade marinara, rather than the meat sauce. And, much of the dish can be prepared in advance!
How to Make Spinach and Ricotta Cannelloni with Meat Sauce
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The Ingredients You Will Need
There are three main components to making this amazing dish: sauce, filling, and pasta. Here’s what you’ll need to have on hand to bring it all together:
For the Sauce
Oil – Olive oil or extra-virgin olive.
Onion – Finely chopped.
Garlic – Minced.
Italian sausage – Sweet, hot, or mild.
Beef – 85% lean is recommended.
Whole tomatoes – Canned San Marzano (certified) are best.
Tomato purée – Found in the canned tomato section of most supermarkets. Crushed tomatoes can be substituted.
Seasonings – Salt and pepper.
Oregano – Dried is great.
Basil – Fresh is best.
For the Filling
Spinach – Fresh, mature spinach is best, with stems removed. Baby spinach, or even frozen will work, too. Be sure to squeeze out all excess water.
Seasonings – Salt and pepper.
Ricotta cheese – Whole milk is highly recommended.
Eggs – Lightly beaten.
Parmesan cheese – Grated.
For the Assembly
Pasta – Fresh is definitely best. Cooked lasagna noodles can be used as a substitute.
Parmesan cheese – Grated.
Parsley – Fresh and chopped, for garnish.
EXPERT TIP: Canned San Marzano whole tomatoes are our tomatoes of choice for the sauce. Make sure the can says “Certified” to ensure the tomatoes are actually imported from Italy.
How To Make Perfect Spinach and Ricotta Cannelloni
Use Fresh Spinach and Top-Notch Ricotta – Fresh spinach and high-quality ricotta cheese will enhance the flavors of the cannelloni and provide a creamy, rich filling.
Homemade Pasta is Best – If possible, make the pasta from scratch. It truly takes the dish to the next level.
Season and Simmer the Sauce – Seasoning the meat sauce with a variety of herbs and spices, such as oregano, basil, and garlic, will add depth of flavor and complement the richness of the filling. And let it simmer for at least 15 to 20 minutes.
How To Serve
This dish works wonderfully as an appetizer or a main dish.
If serving as an appetizer, make smaller cannelloni. A 2-4″ square piece of pasta is perfect.
When serving as a main dish, a Caesar salad and fresh rolls are all that’s needed for the perfect Italian dinner.
EXPERT TIP: Don’t skimp when adding the filling. For a 4-6″ pasta sheet, a full three tablespoons of filling will do the trick. Roll tightly and then layer seam side down in the dish.
Other Classic Italian Recipes To Make at Home
If you love Italian cuisine, you are going to love this collection of classic recipes. Making them from scratch is simply the best.
Lasagna with Meat Sauce
Eggplant Parmesan Casserole
Best-Ever Baked Ziti
Stuffed Manicotti
Easy Ravioli with Tomato Basil Sauce
Chicken Lasagna with White Sauce
Eggplant Rollatini
Sicilian-Style Lasagna
These are all classic and amazing in their own way. But, in the meantime, isn’t this dish calling your name?
This is Italian cuisine at its very best.
And remember, making homemade pasta is not difficult, and it puts the dish over the top!
Pure comfort and so much fun to make! Every bite is Italian food perfection!
Ready to make the best Italian dish this side of Rome? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Spinach and Ricotta Cannelloni with Meat Sauce
Equipment
- Food processor
- Pasta attachment
Ingredients
For the Sauce
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- ½ lb Italian sausage sweet or hot, if links: remove the casings
- ½ lb ground beef 85% lean
- Kosher salt and freshly ground pepper
- 1 28 oz. can whole tomatoes San Marzano are excellent
- 1 28 oz. can tomato puree
- 1 tbsp Italian seasoning dried, or dried oregano
- ¼ cup basil fresh, chopped
For the Filling
- 1 lb spinach washed and stems removed
- Kosher salt and freshly ground pepper
- 2 lb ricotta cheese whole milk
- 2 large eggs lightly beaten
- 1½ cups Parmesan cheese grated, divided
ASSEMBLY
- 1 lb fresh pasta dough or dried lasagna noodles
- Parmigiano-Reggiano for topping
- 2 tbsp Italian parsley chopped, for garnish
Instructions
Make the Sauce
- In a large skillet, over medium heat, warm the olive oil.2 tbsp olive oil
- Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.1 medium yellow onion, 2 cloves garlic
- Stir in the sausage, beef, and a healthy pinch of salt and pepper.½ lb Italian sausage, ½ lb ground beef, Kosher salt and freshly ground pepper
- Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned, about 7-8 minutes. At this point, if too much fat has rendered, tilt the skillet and remove excess with spoon (leave some, or all...it will incorporate as it cooks down).
- Squeeze the whole tomatoes into the skillet, and then add the liquid, tomato purée, Italian seasoning, 1 tsp salt, and ½ tsp pepper. Simmer until the sauce has thickened slightly, about 15 - 20 minutes. Stir in basil and set aside.1 28 oz. can whole tomatoes, 1 28 oz. can tomato puree, 1 tbsp Italian seasoning, ¼ cup basil
Make the Filling
- In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.1 lb spinach
- Cover and turn the heat to medium. Spinach will be piled high, but will quickly wilt down.
- Cook until tender, about 3 - 4 minutes. Drain the spinach and let it cool, then squeeze out the excess liquid. Chop the spinach.
- In a bowl, stir together the spinach, ricotta, eggs, 1 cup of Parmesan, and a healthy pinch of salt and pepper. Cover and refrigerate if not using immediately.Kosher salt and freshly ground pepper, 2 lb ricotta cheese, 2 large eggs, 1½ cups Parmesan cheese
Prepare the Pasta
- Make fresh pasta sheets, then boil for about 2 minutes. Gently drain water and place sheets on a cutting board and cut 4"x6" rectangles with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x6" squares. Toss with a little olive oil to prevent sticking.1 lb fresh pasta dough
Assemble and Finish the Dish
- Preheat oven to 375°F.
- Spread a thin layer of the sauce in the bottom of two 9x13-inch baking dishes.
- Lay a pasta square on a work surface, spoon about 3 tablespoons of the filling along the long end of the rectangle, and then roll it into a tube.
- Place the tube, seam side down, in one of the prepared dishes.
- Fill the remaining pasta rectangles in the same way and arrange them in the dishes.
- Spread the remaining sauce on top of the rolls, dividing evenly between the dishes.
- Sprinkle remaining cheese over the top.Parmigiano-Reggiano
- Bake the cannelloni until sauce and cheese are bubbling, about 40 minutes. Garnish with extra Parmesan cheese and fresh parsley. Serve at once.2 tbsp Italian parsley
Notes
Nutrition
POST UPDATE: This was originally published in February 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2024!
Great recipe and instructions. We added toasted pine nuts to ours for a more flavoursome filling.
Oh wow! You can never go wrong with toasted pine nuts! So glad you enjoyed it. Stay in touch, Lucas!