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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.

Ingredients

Scale
  • 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

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

Find it online: https://yumcove.com/cheesy-spinach-basil-stuffed-cannelloni-bake/