Spinach Cheese Cannelloni

    1 hour 5 minutes

    This ricotta-stuffed cannelloni recipe can be made ahead and refrigerated overnight before baking. Very filling and great served with a salad and garlic bread.

    537 people made this

    Serves: 6 

    • 425g ricotta cheese
    • 300g frozen chopped spinach, thawed and squeezed dry
    • 1/2 cup minced onion
    • 1 egg
    • 2 teaspoons minced fresh parsley
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1 1/2 cups grated mozzarella cheese, divided
    • 1/2 cup grated Parmesan cheese, divided
    • 2 (800g) jars spaghetti sauce
    • 1 1/2 cups (375ml) water
    • 250g large cannelloni shells

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
    3. Spread 1 cup sauce in the bottom of a 20x30cm baking dish. Stuff uncooked cannelloni shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
    4. Bake in preheated oven for 45 to 55 minutes, or until pasta is soft.

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    Reviews in English (447)


    At the risk of sounding like everyone else, this was really good. I made very few changes based on comments by other reviewers - I used minced garlic instead of powder, basil instead of parsley, and I added a scant 1/2 tsp. of red pepper flakes. I also sauteed the onion and garlic before adding. Stuffing the uncooked shells eliminated my normal irritation with making manicotti (which is the fragility of the shells). This pleased both my husband and my two kids, and pleased the most critical of us - me. I loved loved loved that I was able to make it in the morning and just pop it in the oven at dinnertime. It made for a very fuss-free evening, and that in itself is worth lots of stars! Lucky for me it was yummy, too.  -  06 Sep 2006  (Review from Allrecipes USA and Canada)


    Loved it, exactly what I was looking for. I did not use any water, added more garlic and seasonings to give it a little taste: would have been very bland otherwise. Hubby still found it a little bland, I will triple the parmesan next time. I filled a quart zip bag with the cheese and cut a hole in a corner to fill the noodles, made my life easier.  -  23 Aug 2006  (Review from Allrecipes USA and Canada)


    I thought that this was VERY tasty. I cooked the noodles, used fresh spinach, & also used my own meat sauce, (skipping the water because I didn't want to ruin the sauce). Because I skipped the water, I reduced the baking time as well, baking it until the cheese on top was melted. Oh, I tripled the recipe (because I bought a 5 lb. tub of ricotta) and shared some with my neighbors and they told me that they LOVED it! Their 5 yr. old told me, "Michele I like your food", what a great compliment! Thanks Ernie!!  -  23 Oct 2002  (Review from Allrecipes USA and Canada)