There’s something undeniably comforting about a bubbling tray of pasta filled with creamy ricotta and tender spinach, topped with melted mozzarella and a bright, rustic tomato sauce. This Delicious spinach & ricotta cannelloni bake is a show-stopping midweek dinner or weekend project that feels special without being fussy. It uses simple, pantry-friendly ingredients — including two tins of Italian whole peeled tomatoes — and comes together in stages: a quick tomato sauce, a silky béchamel, and a spinach-ricotta filling, all assembled into cannelloni tubes and baked until golden.

Why you’ll love it

Rich, layered flavours from the tomato sauce, nutmeg-scented béchamel and herby ricotta filling.
Textural contrast: tender pasta, creamy filling and gooey mozzarella on top.
Feeding a crowd? This recipe scales well and is perfect for leftovers — it reheats beautifully.

Ingredients

2 tins of Italian whole peeled tomatoes
1 large white onion, halved
40–60g 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 250g 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 Tbsp butter
2 Tbsp flour
½ cup milk plus a little more if needed
250g ricotta
3 Tbsp grated Parmesan
¼ tsp grated nutmeg
salt and pepper
a small handful of fresh basil leaves
2 x 125g balls of mozzarella or fior di latte
drizzle of olive oil
14–16 cannelloni tubes

Equipment

Large frying pan or skillet
Saucepan
Blender or stick blender (optional)
Baking dish large enough for 14–16 cannelloni tubes
Wooden spoon and spatula
Mixing bowl

Prep notes

Bring all dairy to room temperature for easier blending. If your cannelloni tubes are the dried kind, there’s no need to pre-cook them — they will soften during baking. If you prefer a chunkier sauce, reserve a handful of the canned tomato pieces before blending.

Step-by-step directions

Make the tomato sauce: Place the whole peeled tomatoes and the halved large white onion into a saucepan. Add a generous few pinches of sea salt flakes and a good grind of black pepper. Bring to a simmer over medium heat, breaking up the tomatoes with a spoon as they heat through. Simmer gently for 15–20 minutes so the flavours develop and the onion softens.
Finish the sauce: Remove the halved onion from the pan. If you prefer a smooth sauce, blitz the tomatoes with a blender or stick blender until silky. Taste and adjust seasoning with salt and pepper. Keep the sauce warm while you prepare the filling and béchamel.
Cook the spinach: In a large frying pan, heat 2 Tbsp olive oil over medium heat. Add the 2 x 250g spinach (in batches if needed) and cook, stirring, until wilted and any excess liquid has evaporated. Season with a pinch of salt and a grind of black pepper. Transfer the cooked spinach to a colander or a clean cloth and press out as much liquid as possible. Chop the drained spinach roughly and set aside.
Sauté the red onion and garlic: Wipe the frying pan and melt 40–60g butter in it (use the amount you prefer based on how indulgent you want the dish to be). Add the finely chopped 2 small red onions or one large red onion and cook over medium heat until soft and translucent, about 5–7 minutes. Add the minced 2–3 cloves garlic and cook for 1 minute more until fragrant. Remove from the heat to cool slightly.
Make the béchamel sauce: In a clean saucepan, melt 2 Tbsp butter over medium heat. Whisk in 2 Tbsp flour and cook for 1–2 minutes to form a roux, stirring constantly so it doesn’t brown. Gradually whisk in ½ cup milk, continuing to whisk until the sauce is smooth and thickened. If it’s too thick, add a little more milk, a tablespoon at a time, until you reach a creamy pouring consistency. Season with a pinch of salt, some black pepper and ¼ tsp grated nutmeg. Remove from the heat.
Combine the ricotta filling: In a mixing bowl, add 250g ricotta, 3 Tbsp grated Parmesan, the chopped cooked spinach, the sautéed red onion and garlic mixture, and the small handful of fresh basil leaves torn into pieces. Season with salt and pepper to taste. Stir gently to combine; the filling should be moist but not watery. If it feels too dry, fold in a spoonful or two of the béchamel. Keep the remaining béchamel for layering.
Preheat the oven and prepare the baking dish: Preheat your oven to 180°C / 350°F. Spoon a thin layer of the tomato sauce into the base of a baking dish to prevent sticking — enough to coat the bottom evenly.
Fill the cannelloni: Using a small spoon or a piping bag, carefully fill each cannelloni tube with the spinach-ricotta mixture. Fill 14–16 tubes, depending on how generous you are with the filling. Arrange the filled tubes snugly in the prepared baking dish on top of the thin layer of tomato sauce.
Assemble the bake: Pour the remaining tomato sauce evenly over the arranged cannelloni so they’re well covered. Spoon the béchamel sauce over the top, spreading gently to cover as much surface as possible. Tear the 2 x 125g balls of mozzarella (or fior di latte) into pieces and distribute them over the béchamel. Finish with a drizzle of olive oil and a scattering of a few extra basil leaves if you like.
Bake: Place the baking dish in the preheated oven and bake for 30–40 minutes, or until the cannelloni are tender, the sauce is bubbling, and the top is golden and slightly browned. If the top browns too quickly, loosely cover the dish with foil for the remaining baking time.
Rest and serve: Remove the bake from the oven and let it rest for 10 minutes to set — this makes it much easier to slice and serve. Garnish with a few more basil leaves and a final sprinkle of grated Parmesan if desired. Cut into portions and serve warm with a crisp green salad or crusty bread to mop up the sauce.

Troubleshooting and tips

If your filling is watery after draining the spinach, press it well in a clean kitchen towel or add a little more ricotta to firm it up.
For an extra-flavour boost, add a pinch of chilli flakes to the tomato sauce while it simmers.
If you like a creamier finish, reserve a few tablespoons of the béchamel and swirl them over the top just before adding the mozzarella.
Leftovers will keep in the fridge for 2–3 days and reheat well in a moderate oven until warmed through.

Serving suggestions

This Delicious spinach & ricotta cannelloni bake pairs beautifully with a simple green salad dressed in lemon and olive oil, or a platter of roasted seasonal vegetables. A glass of medium-bodied red wine or an herbal iced tea also complements the rich, creamy flavours.

Make-ahead and freezing

You can assemble the bake up to a day ahead and store it covered in the fridge. Bake straight from the fridge, adding an extra 10–15 minutes to the baking time. For freezing, assemble the unbaked dish, cover tightly with foil and freeze for up to 2 months. Thaw overnight in the fridge before baking, then proceed as directed.

Final thoughts

Comforting, creamy and satisfyingly cheesy, this Delicious spinach & ricotta cannelloni bake is a reliable crowd-pleaser. It’s the kind of meal that makes people linger at the table, chopsticks and forks tucked into bowls, relishing every last saucy bite. The combination of the rich tomato base — made from two tins of Italian whole peeled tomatoes — the nutmeg-kissed béchamel, and the fresh basil in the ricotta creates a harmony of flavours that feels both traditional and indulgent.

Give it a go on a weekend when you have a little time to cook and enjoy the rewarding aroma that will fill your kitchen. Leftovers are a bonus — this dish tastes just as good the next day.

Delicious spinach & ricotta cannelloni bake

A comforting baked cannelloni filled with spinach and ricotta in a simple tomato sauce and topped with mozzarella.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 tins Italian whole peeled tomatoes
1 large white onion halved
40-60 g butter for sauce (amount depends on preference)
sea salt flakes a few pinches (e.g., Maldon)
black pepper
2 x 250 g spinach deveined and destemmed, cooked then drained
2 Tbsp olive oil
2 small red onions or 1 large, finely chopped
2-3 cloves garlic minced
2 Tbsp butter for the roux
2 Tbsp flour
1/2 cup milk plus a little more if needed
250 g ricotta
3 Tbsp grated Parmesan
1/4 tsp grated nutmeg
salt to taste
pepper to taste
small handful fresh basil leaves to scatter in dish and finish
2 x 125 g mozzarella or fior di latte balls, sliced or torn
drizzle olive oil to drizzle over cheese
14-16 cannelloni tubes

Equipment

heavy-based pot
large non-stick frying pan
Baking Dish
potato masher or wooden spoon
Mixing Bowl
Measuring cups and spoons
piping bag or spoon

Method

Preheat the oven to 180°C (350°F).
Make the tomato sauce: add the whole peeled tomatoes to a heavy-based pot, squash them with a potato masher or knife, then add the halved white onion, 40–60 g butter, a few pinches of sea salt and some black pepper.
Simmer the sauce over low heat for 45 minutes, stirring occasionally, until reduced and flavorful, then remove and discard the onion halves.
Cook the spinach in a pan or pot until just wilted, then drain well, cool slightly and roughly chop or squeeze to remove excess liquid.
In a large non-stick pan heat 2 Tbsp olive oil and gently sauté the chopped red onion for about 5 minutes until soft but not browned.
Add 2 Tbsp butter and the minced garlic and cook for about 1 minute until fragrant, then sprinkle in 2 Tbsp flour and stir to form a roux; cook briefly.
Gradually add 1/2 cup milk while stirring to create a smooth white sauce; add a little more milk if needed and cook until the flour taste is gone and the sauce has thickened.
Stir the chopped spinach into the white sauce, season with salt, pepper and 1/4 tsp grated nutmeg, and cook until the mixture is a thick, paste-like consistency.
Remove from heat and mix in 250 g ricotta and 3 Tbsp grated Parmesan until well combined and cool enough to handle.
Spread a thin layer of the tomato sauce over the base of a baking dish and scatter some shredded basil leaves over it.
Fill the cannelloni: transfer the spinach-ricotta mixture to a piping bag (or use a spoon). Seal or block one end of each tube with your hand and pipe or spoon the filling into each cannelloni so they are snugly filled.
Arrange the filled tubes tightly in the prepared dish, then pour the remaining tomato sauce evenly over the tubes.
Top with sliced or torn mozzarella, drizzle with a little olive oil, and loosely cover the dish with foil for the first 20 minutes of baking to prevent over-browning.
Bake in the preheated oven for about 1 hour (remove foil for the final portion of baking if needed) until golden and cooked through.
Let the bake rest loosely covered for about 20 minutes, then scatter fresh basil over the top and serve.