Spinach Ricotta Cannelloni Casserole (Baked With Tomato Sauce and Creamy Béchamel)

The appeal here is simple. You get a hot pan of baked pasta that tastes like a careful weekend project yet fits a weeknight rhythm. The filling is soft, savory, and green. The pasta bakes until tender in a blanket of tomato sauce and a thin layer of béchamel that keeps everything moist. You can assemble it earlier in the day, bake it when you are ready, and count on leftovers that reheat well.

This version stays close to the classic idea while favoring clear steps and pantry ingredients. It gives options for dried cannelloni tubes or fresh pasta sheets rolled around the filling. It also explains how to keep the pasta tender, how to avoid watery spinach, and how to make sure the top browns without drying out.

If you have cooked pasta bakes before, you will find familiar ground here. If you have not, the method is steady and forgiving. The sauce is simple, the filling is mixed in one bowl, and the baking is hands off for most of the time.

What is spinach ricotta cannelloni and why bake it this way

Cannelloni is a stuffed pasta that is either rolled from fresh sheets or piped into dried tubes. The filling often includes ricotta and greens. The tubes nest in tomato sauce and bake until the pasta is tender and the filling sets. A light béchamel on top adds creaminess and protects the pasta from drying. That combination gives a soft interior, balanced acidity from the tomatoes, and a browned, cheesy top.

Baking the pasta in sauce has two advantages. First, the pasta absorbs flavor while it cooks. Second, you avoid handling slippery cooked tubes. The tradeoff is that the sauce must be a little looser than a typical stovetop sauce so the pasta has enough moisture to finish in the oven. This recipe accounts for that with measured liquid and a covered phase in the oven.

Ingredient notes and smart swaps

Ricotta that bakes cleanly

Whole milk ricotta gives the best texture. If the ricotta is very wet, drain it in a fine strainer for 20 to 30 minutes. A drier ricotta sets neatly and slices clean. Part skim ricotta works, though it will be slightly less rich. Cottage cheese can stand in if you blend it smooth, but the flavor will be lighter.

Spinach that holds its shape

Fresh spinach is quick to blanch and easy to squeeze dry. Frozen chopped spinach is just as good once thawed and wrung out very well. Excess water in the filling can make the sauce thin, so the squeeze step matters.

Pasta options

Use dried cannelloni tubes or use fresh pasta sheets. Dried tubes are simple and need no precooking in this method as long as you use enough sauce and bake covered at first. Fresh sheets roll easily and cook faster. If your sheets are large, cut them into rectangles that roll into tidy cylinders.

Cheeses for body and browning

Parmesan seasons the filling and the top. Mozzarella melts into a soft lid. Pecorino can replace some or all of the Parmesan if you like a saltier edge. A pinch of nutmeg in the filling and béchamel gives a warm note without showing up as a separate flavor.

Tomato sauce that is loose enough for baking

Crushed tomatoes or passata are dependable. The sauce in this recipe is thinner than a typical stovetop red sauce so the pasta can cook through without parboiling. If you use jarred sauce, add a bit of water to reach the same loose consistency.

Béchamel in a thin layer

A light coating of béchamel keeps the top from drying. It also gives a gentle dairy sweetness that balances the tomato acidity. The recipe makes just enough to cover the pan in a thin sheet.

Equipment you will need

• 9 by 13 inch baking dish, about 3 quarts, or a similar casserole
• Large pot for blanching spinach
• Colander and a clean kitchen towel for squeezing spinach
• Large bowl for the filling
• Medium saucepan for tomato sauce
• Medium saucepan for béchamel
• Whisk, wooden spoon, and silicone spatula
• Measuring cups and spoons
• Box grater or microplane
• Piping bag or large zip top bag with the corner snipped, or a small spoon
• Foil for covering the casserole

Time guide

• Prep time: 35 minutes
• Cook time: 50 to 60 minutes
• Total time: about 1 hour 25 minutes
• Active time: about 45 to 55 minutes

Spinach Ricotta Cannelloni Casserole

Yield

About 8 servings

Ingredients

For the tomato sauce

• Olive oil 2 tablespoons | 30 milliliters
• Yellow onion, finely chopped 1 small | 1 cup | 150 grams
• Garlic, minced 2 cloves | about 2 teaspoons
• Crushed tomatoes or passata 4 cups | 960 milliliters
• Water 1 cup | 240 milliliters
• Dried oregano 1 teaspoon | 1 gram
• Kosher salt 1 teaspoon, or to taste | 6 grams
• Black pepper 1⁄2 teaspoon | 1 gram
• Pinch of red pepper flakes, optional

For the béchamel

• Unsalted butter 4 tablespoons | 56 grams
• All purpose flour 4 tablespoons | 32 grams
• Milk 3 cups | 720 milliliters
• Kosher salt 3⁄4 teaspoon | 4 to 5 grams
• White or black pepper 1⁄4 teaspoon
• Ground nutmeg a small pinch

For the filling and assembly

• Fresh spinach 1 pound, stems trimmed, or frozen chopped spinach 10 ounces | 454 grams fresh or 283 grams frozen
• Whole milk ricotta 32 ounces | 2 pounds | 907 grams
• Parmesan, finely grated 1 cup | about 3 ounces | 85 grams, plus 1⁄4 cup for topping
• Mozzarella, shredded 2 cups | 8 ounces | 226 grams
• Large egg 1
• Garlic, finely grated 1 small clove
• Lemon zest 1 teaspoon, optional
• Ground nutmeg 1⁄4 teaspoon
• Kosher salt 1 teaspoon | 6 grams
• Black pepper 1⁄2 teaspoon
• Dried cannelloni tubes 20 to 24 pieces | 250 to 300 grams, or fresh pasta sheets 12 sheets about 4 by 6 inches | 10 by 15 centimeters

Preparation

1. Heat the oven
   Set the oven to 375°F | 190°C. Lightly oil the baking dish.
2. Make the tomato sauce
   Warm the olive oil in a medium saucepan over medium heat. Add the onion and a small pinch of salt. Cook until translucent, 5 to 7 minutes. Add the garlic and cook 30 seconds. Stir in the crushed tomatoes, water, oregano, salt, pepper, and red pepper flakes if using. Bring to a gentle simmer. Taste for seasoning. The sauce should be seasoned but a little loose. Keep it at a low simmer while you prepare the filling.
3. Make the béchamel
   In a second saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk for 1 to 2 minutes to cook off the raw taste. Slowly pour in the milk while whisking. Bring to a gentle simmer and cook, whisking often, until the sauce coats the back of a spoon, 4 to 6 minutes. Season with salt, pepper, and a small pinch of nutmeg. Remove from heat. The béchamel should be smooth and pourable.
4. Prepare the spinach
   For fresh spinach: bring a large pot of salted water to a boil. Drop in the spinach and blanch until just wilted, about 30 seconds. Drain into a colander, rinse under cold water, then squeeze out as much water as you can in a clean towel. Chop finely.
   For frozen spinach: thaw completely, then squeeze very dry in a towel. Chop if needed.
5. Mix the filling
   In a large bowl, combine the ricotta, chopped spinach, 3⁄4 cup Parmesan, 1 cup mozzarella, egg, grated garlic, lemon zest if using, nutmeg, salt, and pepper. Mix until even. Taste a small bit and adjust salt if needed.
6. Assemble the dish
   Spoon 2 cups of tomato sauce into the baking dish and spread into an even layer.
   If using dried cannelloni tubes: scrape the filling into a piping bag or zip top bag and snip a wide opening. Pipe the filling into each tube and nestle the tubes into the sauce in one snug layer.
   If using fresh pasta sheets: place 2 to 3 tablespoons of filling along the short edge of each sheet, roll into a tube, and arrange seam side down in the sauce.
7. Top and bake
   Spoon the remaining tomato sauce over the pasta so it is well coated and the sauce reaches the edges of the dish. Pour the béchamel over the top and spread into a thin, even layer. Sprinkle with the remaining mozzarella and the last 1⁄4 cup Parmesan. Cover the dish tightly with foil.
   Bake covered for 35 minutes. Remove the foil and bake 10 to 15 minutes more, until the sauce bubbles around the edges and the top is lightly browned. If you want deeper color, set the dish under the broiler for 1 to 2 minutes, watching closely.
8. Rest and serve
   Let the casserole rest 10 minutes before serving. This helps the filling set and makes slicing easier.

Nutrition estimate per serving

Approximate values for 1 of 8 servings
Calories 660
Protein 31 grams
Carbohydrates 46 grams
Total fat 36 grams
Saturated fat 20 grams
Fiber 4 grams
Sugars 9 grams
Sodium 980 milligrams

Values will vary based on the brands of cheese, pasta, and tomatoes you use, and how much salt you prefer.

Technique questions answered

How do I keep the filling from getting watery

Squeeze the spinach very dry. Press the ricotta in a strainer if it looks wet. Do not skip the rest period after baking. That short wait firms the filling and helps the slices hold.

Do I need to parboil dried cannelloni tubes

Not in this method. The sauce is intentionally loose and there is enough of it to hydrate the pasta. The covered phase creates gentle steam. If your tubes are very thick or very large, add 1⁄4 cup water around the edges before covering. If you prefer to parboil, cook the tubes 2 to 3 minutes less than package timing, drain carefully, and proceed.

How thick should the sauces be

Tomato sauce should be pourable. Think of heavy cream rather than a dense marinara. Béchamel should coat a spoon yet still flow. If either sauce gets too thick, whisk in splashes of water or milk.

Is béchamel required

You can bake without it, but the top will be less creamy and may brown faster. The béchamel here is minimal and designed to protect the pasta while adding a soft finish.

What size pan is best

A standard 9 by 13 inch casserole that holds about 3 quarts fits 20 to 24 tubes in a single layer. If your dish is smaller, bake in two pans so the pasta stays in one layer, which cooks more evenly.

Make ahead, storage, and reheating

• Assemble earlier in the day
  Build the casserole, cover, and refrigerate up to 24 hours. Add 5 to 10 minutes to the covered bake time since the dish starts cold.
• Freeze before baking
  Assemble in a freezer safe dish and wrap well. Freeze up to 3 months. Bake from frozen at 350°F | 175°C, covered, for 60 to 70 minutes, then uncover and bake 15 to 20 minutes more. Check that the center is hot and the pasta is tender.
• Freeze after baking
  Cool completely. Cut into portions, wrap, and freeze up to 3 months. Reheat covered at 325°F | 165°C until hot in the center. A splash of water around the edges keeps the sauce from drying.
• Refrigerate leftovers
  Store covered in the refrigerator up to 4 days. Reheat covered in a low oven or in the microwave.

Flavor adjustments and variations

More green in the filling

Stir in chopped cooked chard or kale in place of part of the spinach. Blanch greens until tender, squeeze dry, and chop fine. A few tablespoons of chopped parsley adds freshness.

More cheese or different cheese

Replace some mozzarella with provolone for a bit more pull. Replace part of the Parmesan with pecorino for a sharper finish. A small handful of grated fontina melts nicely across the top.

Gentle heat

Add a pinch of red pepper flakes to the filling, not only to the sauce. It brings a faint warmth without tasting spicy.

Lemon or no lemon

A little lemon zest brightens the filling. If you prefer a purely savory profile, omit it. The nutmeg already gives the filling character.

Gluten free path

Use gluten free cannelloni or gluten free fresh sheets and make the béchamel with a gluten free all purpose blend. Keep the rest of the recipe the same.

Lighter béchamel

If you want a thinner top, reduce the butter and flour to 3 tablespoons each and keep the milk at 3 cups. The sauce will be very light and still protect the pasta.

Troubleshooting

The pasta is still firm after baking

Ovens vary. If the pasta bites back, cover the dish again and bake 10 more minutes. You can also add a few tablespoons of hot water around the edges before covering.

The top browned too quickly

Tent the dish loosely with foil for the last part of baking. Next time, spread the béchamel edge to edge so all pasta is covered.

The filling looks loose when hot

Let it rest longer. Ten minutes is the minimum. Fifteen is better if you want clean slices.

The sauce tastes flat

Add a little more salt, then a splash of olive oil. Acid is already present in the tomatoes, so salt and fat usually fix a flat flavor. If your tomatoes are very tart, a small pinch of sugar can round things out.

The pan looks soupy out of the oven

The sauce thickens as it rests. If it still seems thin after the rest, let the leftovers chill. The next day the sauce will be thicker, and the slices will be neat.

Serving ideas

A simple salad with a mild vinaigrette sits well next to this casserole. A dish of roasted vegetables is also a good match. Keep the sides light to balance the richness. For a drink, choose something that can handle tomato acidity. Still or sparkling water with a slice of citrus is clean and refreshing. If you prefer a glass of wine, a medium bodied red with clear fruit and moderate tannin will not fight the tomatoes or the dairy.

Frequently asked questions

Can I use jarred tomato sauce

Yes. Use 4 cups and whisk in 1 cup water so the sauce is loose enough for baking. Taste for salt and season as needed.

Can I skip the egg in the filling

You can. The filling will be softer and more delicate. If you skip the egg, drain the ricotta well so the filling sets.

Can I add mushrooms

Yes. Cook sliced mushrooms in a little olive oil with a pinch of salt until they give up their moisture and start to brown. Cool and fold into the filling, or layer them over the tomato sauce under the pasta.

How do I fill tubes without a piping bag

Use a small spoon and work from both ends of the tube. It is slower but works. A zip top bag with the corner cut wide is a good middle ground.

Will fresh sheets cook through as quickly as dried tubes

Fresh pasta cooks faster. Start checking at the 30 minute mark. If the top is browning too soon, cover again for a few minutes.

Is there a dairy free option

You can make a tomato only version with a dairy free ricotta alternative and a béchamel made with plant milk and oil. The texture and flavor will change, but the method stays the same.

Notes on accuracy for home cooks

• The oven temperature of 375°F | 190°C works for both dried tubes and fresh sheets when the dish is covered at first.
• The sauce volume and added water are designed to hydrate the pasta and prevent dry edges.
• The rest period is part of the timing and improves texture.
• The nutrition values are estimates. Cheese brands and salt preferences vary, and those differences shift sodium and fat the most.

Closing

This casserole rewards steady, simple work. Blanch the greens, mix the filling, build a loose red sauce, whisk a quick béchamel, then let the oven finish the job. You end up with a pan that slices cleanly, reheats well, and tastes balanced from top to bottom. If you cook it once, you will likely know it by heart the next time.