Delicious spinach & ricotta cannelloni bake

There’s something deeply comforting about a bubbling pasta bake, the kind that fills the kitchen with warm, tomatoey aroma and gathers friends and family to the table. This Delicious spinach & ricotta cannelloni bake is exactly that — a simple, satisfying dish built from pantry staples and fresh greens. Two tins of Italian whole peeled tomatoes form the base of a rustic sauce, while tender spinach, creamy ricotta and melty mozzarella create a luscious filling. The recipe is straightforward and forgiving, and the end result is elegant enough for a special dinner yet easy enough for a weeknight.

Below you’ll find a clear ingredient list followed by step-by-step directions rewritten for clarity and flow, so you can move through prep and assembly with confidence. I’ve kept the ingredient quantities exactly as provided to ensure consistent results. Read through once, then jump into the kitchen — you’ll have a gorgeous, golden bake in under 90 minutes.

Ingredients

• 2 tins of Italian whole peeled tomatoes
• 1 large white onion, halved
• 40–60 gms butter – depending on how many calories you are willing to sacrifice
• a good few pinches of good quality sea salt flakes such as Maldon
• Black pepper
• 2 x 250 gms of spinach, deveined and de-stalked
• 2 Tbsp olive oil
• 2 small red onions or one large red onion, finely chopped
• 2–3 cloves garlic, minced
• 2 Tbs butter
• 2 Tbsp flour
• ½ cup milk, plus a little more if needed
• 250 gms / 1 cup ricotta
• 3 Tbsp grated Parmesan
• ¼ tsp grated nutmeg
• salt and pepper
• small handful of fresh basil leaves
• 2 x 125 gm balls of mozzarella or fior di latte
• drizzle of olive oil
• 14–16 cannelloni tubes

Equipment

• Large saucepan or skillet
• Medium saucepan
• Wooden spoon or spatula
• Large bowl
• Food processor or blender (optional)
• 9×13 inch (or similar) baking dish
• Saucepan lid or foil

Make ahead notes

You can prepare the spinach-ricotta filling and the tomato sauce up to a day ahead and store them separately in the refrigerator. Assemble the cannelloni when you’re ready to bake. If you prefer, freeze an assembled uncooked tray (wrapped tightly) and bake from frozen, adding about 20–30 minutes to the cooking time and covering with foil until hot through.

Step-by-step directions

1. Prepare the tomato sauce

1. Place a large saucepan over medium heat and add a drizzle of olive oil. Peel and halve the large white onion and add one half to the pan to infuse the oil and sauce with mild onion flavor (reserve the other half for later use). Sauté the halved onion for 4–5 minutes until softened and fragrant.
2. Pour in the 2 tins of Italian whole peeled tomatoes. Break the tomatoes up with the back of a spoon or a potato masher to create a chunky sauce.
3. Season with a few pinches of good quality sea salt flakes and several grinds of black pepper. Bring the mixture to a gentle simmer, reduce the heat to low, and let the sauce bubble gently while you prepare the other components, about 20–25 minutes. Stir occasionally to prevent sticking. Taste and adjust seasoning as needed; remove and discard the onion half before assembling if you prefer a smoother texture.

2. Cook and wilt the spinach

1. Heat a large skillet over medium heat and add 2 Tbsp olive oil. Add the 2 x 250 gms of spinach (de-veined and de-stalked). Cook the spinach, stirring frequently, until just wilted — this will take a few minutes depending on the pan size and heat.
2. Transfer the wilted spinach to a colander and press out as much excess liquid as possible (you can also squeeze it in a clean kitchen towel). Once drained, roughly chop the spinach so it’s easier to fold into the ricotta filling.

3. Make the creamy béchamel and ricotta filling

1. In a medium saucepan over low-medium heat, melt 2 Tbs butter. Add 2 Tbsp flour and whisk continuously for 1–2 minutes to form a roux; this cooks out the raw flour taste.
2. Slowly pour in ½ cup milk while whisking to prevent lumps. Continue to whisk until the sauce thickens into a smooth béchamel. If the sauce becomes too thick, add a little more milk, a tablespoon at a time, until it reaches a thick but pourable consistency.
3. Remove the béchamel from the heat and let it cool for a minute. Stir in 250 gms / 1 cup ricotta and 3 Tbsp grated Parmesan until well combined. Add ¼ tsp grated nutmeg, and season with salt and pepper to taste. Mix in the chopped, drained spinach and a small handful of torn fresh basil leaves. Taste and adjust seasoning as needed.

4. Prepare the onion and garlic topping

1. In the same skillet used for the spinach (wipe it out if needed), add 40–60 gms butter (adjust according to how indulgent you want the dish) over medium heat. Add the finely chopped 2 small red onions or one large red onion and sauté for 5–7 minutes until soft and lightly caramelized.
2. Add 2–3 cloves garlic, minced, and cook for another 30–60 seconds until fragrant. Season with a few pinches of sea salt flakes and black pepper. Remove from heat and set aside.

5. Assemble the cannelloni

1. Preheat the oven to 190°C / 375°F.
2. Spread a thin layer of the simmered tomato sauce across the base of a 9×13 inch baking dish — just enough to prevent the cannelloni from sticking and to create a moist base for baking.
3. Using a spoon or a piping bag, carefully fill each of the 14–16 cannelloni tubes with the spinach-ricotta mixture. Arrange the filled tubes snugly in a single layer over the thin tomato sauce, seam-side down if you can.
4. Pour the remaining tomato sauce evenly over the arranged cannelloni so each tube is mostly covered. Spoon the caramelized red onion and garlic mixture (from step 4) over the top.
5. Slice or tear the 2 x 125 gm balls of mozzarella / fior di latte into pieces and distribute them across the top of the dish. Drizzle a little olive oil over the surface and finish with a few additional pinches of sea salt and black pepper if desired.

6. Bake and finish

1. Cover the baking dish with a lid or foil and bake in the preheated oven for 25 minutes. Remove the cover and continue to bake for another 10–15 minutes until the cheese is bubbling and beginning to turn golden.
2. Once baked, remove from the oven and let the dish rest for 5–10 minutes to settle. Scatter a few more fresh basil leaves over the top before serving.

Tips for success

• If your filled cannelloni feel slightly runny, that’s okay — the béchamel and ricotta will set as they bake. Make sure the spinach is well-drained to avoid excess water in the filling.
• You can blend the tomato sauce smooth with a blender if you prefer a silky base; otherwise, the chunky texture is delicious and rustic.
• To save time, use pre-shredded Parmesan and pre-washed spinach, but always check the packaging to match the ingredient names and quantities used here.
• Leftovers keep well in the refrigerator for 3–4 days and reheat covered in a low oven or in the microwave until warmed through.

Serving suggestions

This Delicious spinach & ricotta cannelloni bake pairs beautifully with a crisp green salad dressed simply with lemon and olive oil, or a garlicky sauté of seasonal vegetables. A light, crunchy loaf of bread is perfect for mopping up any remaining tomato sauce.

Why this recipe works

The combination of a bright tomato base and a rich, cheesy filling creates a perfect balance of acidity and creaminess. The béchamel gives the ricotta filling a silkier mouthfeel and helps bind the mixture so the cannelloni cuts neatly. A little butter in the onion step deepens the sweet-savory profile, while fresh basil lifts the finished dish with herbal brightness.

Notes on ingredients and substitutions

• Tomatoes: Two tins of good quality Italian whole peeled tomatoes work best for a fragrant, balanced sauce. Crush them by hand or with a spoon while cooking.
• Cheese: Parmesan contributes umami and salt; you can increase or decrease according to your taste. Fresh mozzarella or fior di latte melts beautifully for a gooey top.
• Spinach: Use baby or regular spinach as long as it’s deveined and de-stalked; chop it after wilting and draining.
• Milk: Use cow’s milk or any unsweetened plant milk with a neutral flavor if you prefer. Add slightly more if your béchamel becomes too thick.

Final thoughts

This Delicious spinach & ricotta cannelloni bake is a crowd-pleaser that feels luxurious without complicated technique. It’s a brilliant way to showcase simple ingredients — canned tomatoes, fresh greens, and a handful of cheeses — and turn them into something special. Once you’ve made it, you’ll find yourself returning to the recipe again and again, experimenting with different cheeses, adding extra herbs, or pairing it with seasonal sides.

Gather your ingredients, warm the oven, and enjoy the process of assembling a dish that’s as comforting as it is delicious. Buon appetito!