Spinach and Herb Cannelloni

There are few dishes that capture the harmony of rustic Italian cooking quite like Spinach and Herb Cannelloni. Wrapped in tender pasta tubes and smothered in a fragrant tomato sauce, this dish embodies everything we love about Mediterranean cuisine—fresh herbs, creamy cheese, and a balance of simple yet deeply satisfying flavours. It’s the kind of meal that invites both comfort and celebration, bringing a little piece of Italy to your table, whether on a cosy weeknight or at a relaxed family gathering.

At the heart of this dish lies the marriage of spinach and ricotta—a timeless pairing that balances rich creaminess with a subtle, earthy freshness. The ricotta, mild and velvety, acts as the perfect base for the robust green of the spinach, creating a filling that’s both wholesome and indulgent. When combined with fragrant herbs and a hint of nutmeg, it becomes a filling that feels luxurious without being heavy.

The preparation of Spinach and Herb Cannelloni begins with its tomato base. A simple sauce of fresh or canned tomatoes is simmered gently with dried basil, oregano, and a touch of garlic. This step might seem humble, but it’s vital—allowing the herbs and garlic to infuse the sauce with that signature Italian aroma. The sauce should be rich yet light, tangy yet sweet, and it serves as both a cushion and a blanket for the pasta, protecting it from drying out during baking.

The filling is a triumph of fresh ingredients. Wilted spinach is chopped and mixed with creamy ricotta, chopped scallions, basil, parsley, and a sprinkle of nutmeg. Each element contributes to the dish’s layered flavour: basil brings a hint of sweetness, parsley a gentle brightness, and scallions a touch of zest. The nutmeg might seem like a small addition, but it plays a crucial role in lifting the flavour of the cheese mixture, giving it that elusive depth found in many Italian classics. A little salt and freshly ground black pepper balance everything beautifully, ensuring that every bite has warmth and character.

Once the filling is ready, the fun begins—stuffing the cannelloni tubes. It’s a tactile, rewarding step that feels almost therapeutic, as each pasta shell is filled with the creamy green mixture and arranged neatly in a lightly oiled baking dish. Half of the tomato sauce is spread beneath them, ensuring the pasta stays tender as it bakes, while the rest is poured generously over the top. The result, once baked at 180°C (350°F), is a bubbling, golden-edged dish that fills the kitchen with the irresistible scent of tomatoes and herbs.

When served, Spinach and Herb Cannelloni is both a visual and sensory delight. The tomato sauce, rich and red, contrasts beautifully with the pale green filling of the cannelloni. The first forkful reveals the tender pasta giving way to the creamy, herb-laden centre, while the tang of tomato ties it all together. It’s a dish that feels nourishing yet elegant—a wonderful example of how simple ingredients, treated with care, can become something truly special.

This dish is also remarkably versatile. It can be served as a main course alongside a crisp green salad, drizzled with balsamic vinaigrette, or paired with a slice of warm garlic bread for dipping into the sauce. For a heartier meal, it works wonderfully with roasted vegetables or a side of antipasto—think marinated olives, sun-dried tomatoes, and a few slices of prosciutto. And of course, no Italian meal would be complete without a glass of red wine; a medium-bodied Chianti or Montepulciano pairs perfectly with the herbs and tomatoes.

What makes Spinach and Herb Cannelloni truly special is its timeless appeal. It’s a dish that feels both familiar and refined, equally at home on a weekday dinner table or during a festive gathering. Its flavours are comforting, its preparation rewarding, and its presentation simply beautiful. In every bite, you taste the essence of Italian home cooking—fresh ingredients, thoughtful seasoning, and a love for sharing good food with good company.

Whether you’re an experienced cook or simply looking to try your hand at something new, this dish is a reminder of why Italian cuisine continues to captivate the world. Spinach and Herb Cannelloni isn’t just food—it’s warmth, tradition, and a little bit of la dolce vita served on a plate.

Spinach and Herb Cannelloni

Spinach and Herb Cannelloni is a vegetarian delight. The spinach and cheese mixture combined with the herbs creates a superbly flavoured dish.

4.83 from 94 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Cannelloni, Cheese, Pasta, Ricotta, Sauce, Spinach and Herb Cannelloni, Vegetables, Vegetarian

Cook Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 129kcal

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Ingredients

 

MetricImperial

• ▢ 2 cups tomato sauce fresh or canned
• ▢ 1 tsp dried basil
• ▢ 1 tsp dried oregano
• ▢ 1 tsp garlic peel/mince
• ▢ 12 oz spinach
• ▢ 12 large cannelloni cooked
• ▢ 12 oz ricotta cheese
• ▢ 3 tbsp basil chopped
• ▢ 3 tbsp parsley chopped
• ▢ 3 tbsp scallions chopped
• ▢ 1 tsp garlic chopped
• ▢ 1 grating nutmeg
• ▢ salt to taste
• ▢ ground black pepper to taste

Instructions

• Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes.
  2 cups tomato sauce, 1 tsp dried basil, 1 tsp garlic, 1 tsp dried oregano
• Remove from heat and set aside.
• Chop the spinach and combine with the remaining ingredients except the pasta shells.
  12 oz spinach, 12 oz ricotta cheese, 3 tbsp basil, 3 tbsp parsley, 3 tbsp scallions, 1 tsp garlic, 1 grating nutmeg, salt, ground black pepper
• Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
• Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan.
  12 large cannelloni
• Top with the remaining tomato sauce.
• Bake at 350F (180C) for 20 to 30 minutes, until heated through.
• Serve the Spinach and Herb Cannelloni hot but be carefully and the filling stays hot longer than you think.

Notes

Note for Spinach and Herb Cannelloni:

• Instead of Ricotta, you can use or cottage cheese

 

 

Nutrition

Calories: 129kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g