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Emilia-Romagna Ricotta & Spinach Cannelloni

Cannelloni di Ricotta e Spinaci is a timeless Italian classic hailing from the kitchens of Emilia-Romagna and Campania. Delicate pasta tubes are filled with a creamy mixture of fresh ricotta, tender spinach, and a hint of nutmeg, then enveloped in layers of vibrant tomato sauce and velvety béchamel. This dish was born as a festive centerpiece for family gatherings, where simple, high-quality ingredients transform into something extraordinary. Each bite delivers the sweetness of slow-simmered tomatoes, the richness of melted cheeses, and the warmth of aromatic herbs. Whether served during Sunday lunches or holiday feasts, these golden-baked cannelloni celebrate Italy’s agricultural heritage and the comforting ritual of sharing a lovingly prepared meal.

Main | Italian | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Cannelloni | Baking Dish | Mixing Bowl | Oven | Saucepan | Noodle Pasta | Ricotta | Spinach | Tomato | Baking | Mixing | Sautéing | Simmering | Family Gathering | Festive | Slow
Time to complete

Prep

20min

Cook

45min

Wait

0 minutes

Total

1h 5min

Ingredients (Makes 6 servings)

Ingredients

  • 6 large crepes (12-inch/30 cm diameter)
  • 2 × 680 ml (23 fl oz) bottles Italian tomato passata
  • 400 g (14 oz) fresh ricotta
  • 150 g (5 oz) cooked and drained spinach
  • 1 large egg
  • 40 g (1.4 oz) finely chopped onion
  • 4 tbsp extra-virgin olive oil (60 ml/2 fl oz)
  • 2 carrots, halved (200 g/7 oz)
  • 2 celery stalks (100 g/3.5 oz)
  • 1 tsp dried mixed herbs
  • ¼ tsp ground cinnamon

For Serving/Garnishing

  • Grated Parmesan, to taste
  • Fresh basil leaves, to taste
Nutrition Information (per 100g)
  • Calories: 130
  • Fat: 7
  • Protein: 6
  • Carbohydrates: 12
  • Fiber: 2
Directions

Make the Tomato Sauce

  • 1. Heat 2 tbsp (30 ml/1 fl oz) olive oil in a saucepan over medium heat. Add chopped onion, carrot, and celery, then sauté until softened, about 5 minutes.
  • 2. Stir in passata, mixed herbs, a pinch of salt, and 1/4 tsp cinnamon. Add 240 ml (1 cup) water, cover, and simmer on medium-low for 30 minutes, stirring occasionally.

Prepare the Filling

  • 3. In a bowl, combine ricotta, spinach, egg, and a pinch of salt. Mix until creamy and well blended.

Assemble Cannelloni

  • 4. Preheat oven to 180 °C (350 °F). Spread a thin layer of béchamel or tomato sauce in a 9×13 inch (23×33 cm) baking dish.
  • 5. Place one crepe on a work surface, spoon 3 tbsp of filling off-center, roll up and arrange seam-side down in the dish. Repeat with remaining crepes and filling.

Bake

  • 6. Pour remaining tomato sauce over the cannelloni. Sprinkle with provolone cubes and grated Parmesan.
  • 7. Bake for 15 minutes, until cheese is melted and golden. Let rest 5 minutes before serving, garnished with basil leaves.
Cookix's Secrets

Alternative Fillings

  • Swap spinach with Swiss chard or kale for a heartier, slightly bitter green flavor.

Creamier Texture

  • Stir in 2 tbsp of béchamel into the filling mixture for added richness and creaminess.

Filling Consistency

  • Strain ricotta in cheesecloth for 30 minutes to remove excess moisture and prevent a runny filling.

Protein Boost

  • Add 100 g cooked pancetta or prosciutto cotto to the ricotta filling for a savory twist.

Sauce Depth

  • Simmer the sauce uncovered for the last 10 minutes to intensify the tomato flavor and thicken the sauce.

Sauce Swap

  • Replace one passata bottle with a creamy Alfredo sauce for a tomato-cream hybrid.

Seasonal Twist

  • In summer, fold roasted zucchini and eggplant into the filling for a vegetable-packed version.