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