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Cannelloni Recipe – Stuffed Pasta from Italy

Name: Cannelloni Recipe – Stuffed Pasta from Italy
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italienisch
Ingredients: 12 pieces cannelloni tubes; 400g ricotta; 300g fresh spinach; 100g Parmesan (grated); 1 egg; 2 cloves garlic; 400g crushed tomatoes; 200g mozzarella (shredded); 3 tbsp olive oil; 1 tsp oregano (dried); 1 pinch nutmeg (grated); 1 tsp salt; ½ tsp black pepper; 1 tbsp butter

These homemade cannelloni are a true taste of Italian cooking. Tender pasta tubes are filled with a creamy ricotta-spinach filling and baked in a rich, aromatic tomato sauce.

Recipe.food AI-generated recipe

Updated 19. June 2026

60 min Total

25 min Prep

35 min Cook

4 servings

180°C Temperature

Instructions

Cook the cannelloni tubes in a large pot of salted boiling water according to package directions until al dente. Drain and spread out on a clean kitchen towel.

Wash the spinach and wilt it in a skillet with 1 tbsp olive oil. Squeeze out excess moisture thoroughly and chop. Finely mince the garlic.

In a bowl, combine the ricotta, chopped spinach, 60g Parmesan, egg, minced garlic, nutmeg, salt, and pepper until well mixed.

For the sauce, heat the remaining olive oil in a skillet, add the crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.

Preheat the oven to 350°F (180°C). Grease a baking dish with butter and spread a thin layer of tomato sauce over the bottom.

Fill the cannelloni tubes with the ricotta-spinach mixture and arrange them side by side in the baking dish.

Pour the remaining tomato sauce over the cannelloni and sprinkle with the shredded mozzarella and remaining Parmesan.

Bake in the preheated oven for 25–30 minutes, until the top is golden brown and bubbly. Let rest for 5 minutes before serving.

History & Origin

Cannelloni — the name simply means ‘large reeds’ in Italian — are large pasta tubes filled and baked in sauce. The dish originates in southern Italy and became widespread across the country during the 20th century. The classic ricotta-spinach filling paired with tomato sauce is a staple of Italian home cooking, though every region and family has its own version.

Variations

Meat filling: Replace the ricotta-spinach mix with a beef and pork ragù cooked down with a splash of white wine — the traditional alternative in many Italian households.

Vegan version: Swap ricotta for a firm tofu and cashew blend seasoned with nutritional yeast and lemon juice, skip the egg, and use a drizzle of plant-based cream instead of mozzarella on top.

Béchamel style: Replace the crushed tomatoes entirely with a classic white béchamel sauce for a richer, creamier bake — common in northern Italian and French-influenced recipes.

Gluten-free: Use gluten-free cannelloni tubes (widely available) and check that your ricotta and canned tomatoes carry no hidden gluten additives — the rest of the recipe stays exactly the same.

Common Mistakes – and How to Avoid Them

Undercooking or skipping the pasta boil: Dry tubes straight from the box often stay al dente in the centre even after baking — par-cook them for about 4 minutes so the oven time finishes the job without drying out the dish.

Not squeezing the spinach dry enough: Excess water turns the filling watery and makes the tubes hard to fill — wring the cooked spinach in a clean kitchen towel until almost no moisture comes out.

Overfilling and tearing the tubes: Stuff firmly but gently; use a piping bag or a small spoon and fill from both ends for even distribution without splitting the pasta.

Too little sauce on the bottom: Cannelloni needs moisture on all sides to cook evenly — a thin layer of sauce on the bottom of the dish prevents the tubes from drying out and sticking.

Cutting it straight out of the oven: The filling is molten and the layers slide apart if you serve immediately — let it rest 5–10 minutes so everything firms up and portions hold their shape.

Storage & Shelf Life

Cool leftovers completely, then cover the baking dish or transfer to an airtight container. Keeps in the fridge for up to 3 days. To freeze, portion into individual servings and wrap well — it freezes for up to 2 months. Reheat from the fridge in a 160°C (320°F) oven, covered with foil, for 15–20 minutes until piping hot through the centre. From frozen, thaw overnight in the fridge first. Microwave reheating works in a pinch but can make the pasta slightly rubbery.

What to Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Crusty ciabatta or focaccia on the side is almost mandatory for mopping up the tomato sauce. For wine, go with a medium-bodied Italian red — a Sangiovese, Barbera d’Asti, or a straightforward Chianti all work beautifully. This dish suits a relaxed Sunday dinner, a casual dinner party, or any time you want something hearty and crowd-pleasing that can be assembled ahead.

Frequently Asked Questions

Can I use frozen spinach?

Yes, 150g of frozen spinach works great. Thaw it completely and squeeze out as much liquid as possible so the filling doesn’t get watery.

How far in advance can I prepare the cannelloni?

The filled cannelloni can be stored in the refrigerator for up to 24 hours. Cover tightly with foil and let them come to room temperature before baking.

Why do my cannelloni tubes crack when I fill them?

Make sure to cook the pasta only to al dente and let it cool completely before filling. Tubes that are overcooked or still warm are much more likely to split.