Cheesy Spinach & Basil Stuffed Cannelloni Bake

Tender cannelloni tubes filled with spinach, basil, and ricotta, baked in tomato sauce with melted mozzarella and parmesan. A hearty Italian classic.

Ingredients

• 12 cannelloni tubes

• 2 cups ricotta cheese

• 1 cup mozzarella, shredded

• ½ cup parmesan, grated

• 2 cups spinach, chopped

• 2 tbsp fresh basil, chopped

• 1 egg

• 3 cups marinara sauce

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. Cook cannelloni tubes until al dente, drain.

3. Mix ricotta, half mozzarella, parmesan, spinach, basil, egg, salt, and pepper.

4. Stuff cannelloni with filling and arrange in dish.

5. Pour marinara sauce over top, sprinkle remaining mozzarella.

6. Cover with foil and bake 25 minutes, uncover and bake 10 minutes more.

FAQs

1. Can I use no-boil cannelloni? Yes, but add extra sauce and baking time.

2. Can I swap spinach? Kale or arugula also work.

3. Can I prepare ahead? Yes, assemble and refrigerate up to 24 hours before baking.

4. Can I freeze it? Yes, freeze before baking for up to 2 months.

5. Can I use cottage cheese? Yes, blend for a smoother texture.

6. Can I add meat? Ground beef or sausage can be mixed into the filling.

7. How to reheat leftovers? Bake covered at 350°F (175°C) until warmed through.

8. Can I make it gluten-free? Yes, use gluten-free pasta tubes.

Conclusion

This spinach and basil stuffed cannelloni bake is creamy, cheesy, and comforting. It’s a crowd-pleasing dish perfect for family dinners or entertaining.

Cheesy Spinach & Basil Stuffed Cannelloni Bake

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A comforting and cheesy Italian-style baked dish featuring cannelloni tubes stuffed with a creamy spinach and basil ricotta filling, smothered in tomato sauce and melted mozzarella.

• Author: Mariem
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4–6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 12 cannelloni tubes (dry, uncooked)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 5 oz (140g) fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 egg
• Salt and pepper, to taste
• 2 cups marinara or tomato sauce
• 1 cup shredded mozzarella cheese
• Extra Parmesan and basil for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted. Let cool slightly.
3. In a bowl, combine cooked spinach, ricotta, Parmesan, basil, egg, salt, and pepper. Mix until well blended.
4. Transfer mixture into a piping bag or zip-top bag with the corner cut off. Pipe filling into each cannelloni tube.
5. Spread 1/2 cup marinara sauce on the bottom of a baking dish.
6. Arrange stuffed cannelloni in the dish. Top with remaining sauce and sprinkle with mozzarella cheese.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
8. Garnish with extra Parmesan and fresh basil before serving.

Notes

• You can substitute frozen spinach (thawed and drained) if fresh isn’t available.
• Use no-boil cannelloni or pre-cook according to package instructions if needed.
• Make it ahead: assemble the dish and refrigerate before baking.

Nutrition

• Serving Size: 2 stuffed cannelloni
• Calories: 370
• Sugar: 5g
• Sodium: 580mg
• Fat: 19g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 65mg

Keywords: stuffed cannelloni, spinach ricotta bake, cheesy pasta, vegetarian cannelloni, basil ricotta filling