Indulge in the rich and comforting flavors of Italian cuisine with this baked cannelloni recipe. Perfect for a cozy dinner, this dish combines creamy ricotta cheese and nutritious spinach stuffed into tender cannelloni tubes, all smothered in a savory tomato sauce and topped with melted mozzarella cheese. It's a delightful meal that will satisfy your taste buds and warm your soul.
If you don't usually have cannelloni tubes in your pantry, you might need to pick them up at the supermarket. These pasta tubes are specifically designed for stuffing and baking. Additionally, ricotta cheese and mozzarella cheese are essential for achieving the creamy and cheesy texture of this dish. Fresh spinach is also a key ingredient, adding a nutritious and vibrant element to the filling.

Ingredients For Italian Baked Cannelloni Recipe
Cannelloni tubes: Pasta tubes designed for stuffing and baking.
Ricotta cheese: A creamy, mild cheese used for the filling.
Spinach: Fresh, chopped spinach adds nutrition and color.
Mozzarella cheese: Shredded cheese that melts beautifully on top.
Tomato sauce: A savory sauce that coats the cannelloni.
Salt: Enhances the flavors of the filling.
Black pepper: Adds a hint of spice to the dish.
Garlic powder: Infuses the filling with a subtle garlic flavor.
Technique Tip for This Recipe
When filling the cannelloni tubes, use a piping bag or a ziplock bag with the corner snipped off for a cleaner and more efficient process. This ensures the ricotta mixture is evenly distributed and minimizes mess.
Suggested Side Dishes
Alternative Ingredients
cannelloni tubes - Substitute with manicotti shells: Manicotti shells are similar in size and shape, making them a good alternative for stuffing.
ricotta cheese - Substitute with cottage cheese: Cottage cheese has a similar texture and can be blended for a smoother consistency.
spinach - Substitute with kale: Kale provides a similar leafy green texture and nutritional profile.
mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor that complements the dish.
tomato sauce - Substitute with marinara sauce: Marinara sauce has a similar tomato base and seasoning, making it a suitable replacement.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.
garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor; use about one clove for every ¼ teaspoon of garlic powder.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the cannelloni to cool completely before storing. This ensures that condensation doesn't make the dish soggy.
Transfer the baked cannelloni to an airtight container. If you have multiple layers, place a sheet of parchment paper between them to prevent sticking.
Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
For freezing, first cool the cannelloni completely. This prevents ice crystals from forming, which can affect texture.
Wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. This helps maintain freshness and prevents freezer burn.
Label the container with the date and contents. Baked cannelloni can be frozen for up to 2 months.
To reheat, thaw the cannelloni in the refrigerator overnight. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until heated through and the cheese is bubbly.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover cannelloni in an oven-safe dish. Cover with aluminum foil to prevent drying out. Heat for about 20-25 minutes, or until the cheese is bubbly and the cannelloni is heated through. For a crispy top, remove the foil for the last 5 minutes of heating.
Microwave Method: Place the cannelloni on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through. If not heated thoroughly, continue in 30-second increments until hot.
Stovetop Method: If you prefer a quicker method, use a skillet. Add a small amount of tomato sauce or water to the skillet to prevent sticking. Place the cannelloni in the skillet, cover with a lid, and heat on medium-low for about 10-15 minutes, turning occasionally to ensure even heating.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the cannelloni in the air fryer basket, ensuring they are not overcrowded. Heat for 8-10 minutes, checking halfway through to ensure they are heating evenly. This method will give you a crispy top layer.
Toaster Oven Method: Similar to the oven method, preheat your toaster oven to 350°F (175°C). Place the cannelloni in a toaster oven-safe dish, cover with foil, and heat for 15-20 minutes. Remove the foil for the last 5 minutes if you want a crispy top.
Best Tools for This Recipe
Oven: Used to bake the cannelloni at the specified temperature of 375°F (190°C).
Mixing bowl: Used to combine the ricotta cheese, chopped spinach, salt, pepper, and garlic powder.
Spoon: Used to fill the cannelloni tubes with the ricotta mixture.
Baking dish: Used to arrange the filled cannelloni tubes and to spread the tomato sauce.
Measuring cups: Used to measure out the ricotta cheese, spinach, mozzarella cheese, and tomato sauce.
Measuring spoons: Used to measure out the salt, black pepper, and garlic powder.
Knife: Used to chop the spinach.
Cutting board: Used as a surface for chopping the spinach.
Grater: Used to shred the mozzarella cheese if it is not pre-shredded.
Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.
How to Save Time on Making This Recipe
Prepare the filling: Mix the ricotta cheese, spinach, and seasonings ahead of time and store in the fridge.
Use a piping bag: Fill the cannelloni tubes quickly and neatly by using a piping bag instead of a spoon.
Pre-made sauce: Save time by using store-bought tomato sauce instead of making it from scratch.
Shred cheese in advance: Shred the mozzarella cheese ahead of time and store it in an airtight container.
Assemble the night before: Assemble the cannelloni in the baking dish the night before and store it in the fridge, ready to bake the next day.

Italian Baked Cannelloni Recipe
Ingredients
Main Ingredients
- 12 pieces Cannelloni tubes
- 2 cups Ricotta cheese
- 1 cup Spinach, chopped
- 1 cup Mozzarella cheese, shredded
- 2 cups Tomato sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine ricotta cheese, chopped spinach, salt, pepper, and garlic powder.
- Fill the cannelloni tubes with the ricotta mixture using a spoon.
- Spread a layer of tomato sauce on the bottom of a baking dish.
- Place the filled cannelloni tubes in the baking dish.
- Cover the cannelloni with the remaining tomato sauce and sprinkle shredded mozzarella on top.
- Bake in the preheated oven for 40 minutes, until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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