Dive into the world of Italian cuisine with our simple yet mouthwatering Spinach Ricotta Cannelloni recipe! Perfect for both beginners and seasoned cooks, this dish promises to bring the authentic flavors of Italy right to your dining table.

Course: MainCuisine: ItalianDifficulty: Easy
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  • 4 Capital Mild Italian Sausage

  • 12 Oven-Ready Cannelloni Tubes

  • 1 Cup Carrots, Chopped

  • 1 Cup Celery, Chopped

  • 1 Cup Onions, Chopped

  • 1/2 Cup White Wine

  • 2 Tbsp Parsley, Chopped

  • 4 Cloves Garlic, Chopped

  • 1 Can San Marzano Tomatoes, Diced or Blended

  • 1 Cup Strained Tomato with Basil

  • 2 Cups Spinach, Frozen Precooked and Chopped

  • 1 1/2 Cups Ricotta Cheese

  • Salt, to taste

  • 1 Cup Parmigiano-Reggiano Cheese, Grated

  • Olive Oil, as needed for cooking


  • Tomato Sauce
  • Remove the casing from the Capital Mild Italian Sausage and break it into pieces.
  • In a large pan, cook the sausage with a bit of olive oil, then add chopped carrots, celery, and onions.
  • Once browned and aromatic, deglaze the pan with white wine, scraping up the browned bits.
  • Add chopped parsley and garlic to the mixture, stirring until fragrant.
  • Incorporate the San Marzano tomatoes and strained tomatoes with basil. Add water if the sauce is too thick.
  • Let the sauce simmer and develop flavours while preparing the cannelloni.
  • Cannelloni
  • In a bowl, mix cooked and finely chopped precooked spinach with ricotta cheese. Add salt to taste.
  • Using a spoon (or a pastry bag for convenience), fill each cannelloni tube with the spinach and ricotta mixture.
  • In a baking dish, lay the filled cannelloni in a single layer.
  • Generously spoon the tomato sauce over the cannelloni, ensuring they are well covered.
  • Cover the dish with foil and bake in a preheated oven at 375°F (190°C) until the cannelloni are cooked through and the sauce is bubbling. About 25 minutes.
  • Remove from oven, uncover, and sprinkle with freshly grated cheese.

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