Nonna’s Ricotta & Spinach Cannelloni (STUFFED MANICOTTI)

Ricotta and spinach cannelloni is that recipe that could be called a Sunday classic.

Imagine sitting at the table with your family, with a freshly baked pan of steaming cannelloni in the center.

Soft and enveloping, yet flavorful, they can also be prepared in the days before and then baked just before lunch or dinner.

In addition, if there is time, you can also prepare homemade egg pasta and béchamel sauce, which will give an even better flavor to this traditional Italian recipe.

Why This Recipe Is a Nonna Favorite

This version of ricotta and spinach cannelloni gets a flavorful upgrade with the addition of traditional ragù sauce. A family classic often made for Sunday lunches and special gatherings, this dish combines creamy ricotta, tender spinach, and slow-cooked meat sauce, all wrapped in pasta and baked until golden and bubbling.

Nonna loves how this recipe transforms humble ingredients into something festive and soul-satisfying. Whether served on a holiday or a cozy evening, it brings warmth to any table.

DOWNLOAD PDF WITH STUFFED MANICOTTI RECIPE HERE:

CannelloniRecipe

🕒 Cooking Time

• Preparation Time: 30 minutes

• Cooking Time: 1 hour

• Total Time: 1 hour 30 minutes

• Servings: 4

🧾 Ingredients

For the Cannelloni

• 2 cups (250 g) fresh egg pasta sheets or 12 ready-to-use cannelloni tubes

• 10 oz (300 g) fresh spinach

• 1 cup (250 g) ricotta cheese

• ¾ cup (70 g) grated Grana Padano cheese

• 1 whole egg

• Salt, to taste

• Black pepper, to taste

• Nutmeg, to taste

• Extra virgin olive oil, as needed

For the Ragù Sauce

• 2 tbsp extra virgin olive oil

• 1 small onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 7 oz (200 g) ground beef

• 7 oz (200 g) ground pork (optional for richer flavor)

• 1 ½ cups (350 ml) tomato puree or crushed tomatoes

• Salt and pepper, to taste

• ½ cup (120 ml) water or red wine (optional for depth)

For Baking

• 1½ cups (350 ml) béchamel sauce

• Grated Grana Padano for topping

👩‍🍳 Method

Step 1: Prepare the Spinach Filling

1. Clean and remove tough stems from spinach.

2. Blanch in salted boiling water for 3 minutes, drain and cool.

3. Squeeze out excess water, chop finely.

4. In a bowl, mix spinach with ricotta, egg, ⅔ of the grated cheese, nutmeg, salt, and pepper until smooth.

Step 2: Prepare the Ragù Sauce

1. Heat oil in a pan. Add onion, carrot, and celery; sauté until soft.

2. Add the ground meat, cook until browned.

3. Stir in tomato puree and water or wine. Season with salt and pepper.

4. Simmer uncovered for 30–40 minutes, until thickened and flavorful.

Step 3: Prepare the Pasta

• If using fresh pasta sheets: briefly boil, then cool in water with a splash of oil.

• If using dry cannelloni tubes: no need to pre-cook (they will soften while baking).

Step 4: Fill the Cannelloni

• Place a spoonful of ricotta-spinach filling onto each pasta sheet and roll.

• For tubes, use a piping bag or small spoon to fill them.

Step 5: Assemble and Bake

1. In a baking dish, spread a layer of ragù sauce.

2. Arrange the cannelloni over the sauce.

3. Cover with béchamel sauce and additional ragù on top.

4. Sprinkle with the remaining grated cheese.

5. Bake at 350°F (180°C) for 30 minutes. Broil for the last 5 minutes for a golden crust.

💡 Tips & Tricks

• You can make the ragù a day ahead for even better flavor.

• Add mozzarella or provolone on top for a cheesier finish.

• Let the baked dish rest for 10 minutes before serving—it helps set the layers.

• For a vegetarian version, omit the ragù and increase béchamel.

🔢 Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	520 kcal
Protein	29 g
Fat	30 g
Carbohydrates	35 g
Fiber	4 g
Calcium	240 mg

RICOTTA & SPINACH CANNELLONI

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients

For the Cannelloni

• 2 cups (250 g) fresh egg pasta sheets or 12 ready-to-use cannelloni tubes
• 10 oz (300 g) fresh spinach
• 1 cup (250 g) ricotta cheese
• ¾ cup (70 g) grated Grana Padano cheese
• 1 whole egg
• Salt, to taste
• Black pepper, to taste
• Nutmeg, to taste
• Extra virgin olive oil, as needed

For the Ragù Sauce

• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 7 oz (200 g) ground beef
• 7 oz (200 g) ground pork (optional for richer flavor)
• 1 ½ cups (350 ml) tomato puree or crushed tomatoes
• Salt and pepper, to taste
• ½ cup (120 ml) water or red wine (optional for depth)

For Baking

• 1½ cups (350 ml) béchamel sauce
• Grated Grana Padano for topping

---

👩‍🍳 Method

Step 1: Prepare the Spinach Filling

1. Clean and remove tough stems from spinach.
2. Blanch in salted boiling water for 3 minutes, drain and cool.
3. Squeeze out excess water, chop finely.
4. In a bowl, mix spinach with ricotta, egg, ⅔ of the grated cheese, nutmeg, salt, and pepper until smooth.

Step 2: Prepare the Ragù Sauce

1. Heat oil in a pan. Add onion, carrot, and celery; sauté until soft.
2. Add the ground meat, cook until browned.
3. Stir in tomato puree and water or wine. Season with salt and pepper.
4. Simmer uncovered for 30–40 minutes, until thickened and flavorful.

Step 3: Prepare the Pasta

• If using fresh pasta sheets: briefly boil, then cool in water with a splash of oil.
• If using dry cannelloni tubes: no need to pre-cook (they will soften while baking).

Step 4: Fill the Cannelloni

• Place a spoonful of ricotta-spinach filling onto each pasta sheet and roll.
• For tubes, use a piping bag or small spoon to fill them.

Step 5: Assemble and Bake

1. In a baking dish, spread a layer of ragù sauce.
2. Arrange the cannelloni over the sauce.
3. Cover with béchamel sauce and additional ragù on top.
4. Sprinkle with the remaining grated cheese.
5. Bake at 350°F (180°C) for 30 minutes. Broil for the last 5 minutes for a golden crust.

Keyword cannelloni, stuffed cannelloni, ricotta cannelloni, ricotta and spinach cannelloni, manicotti,