Recipes (main dishes)
Herbed ricotta and spinach stuffed cannelloni baked in marinara with melted mozzarella and basil oil drizzle.
A comforting, timeless dish featuring delicate ricotta and greens tucked into tender tubes, bathed in bright tomato sauce, finished with molten cheese and an aromatic basil oil finish for a luscious, evergreen favorite.
Published by
Matthew Stone
July 19, 2025 - 3 min Read
In kitchens across generations, cannelloni have stood as a celebration of contrasts: silky filling against toothsome pasta, the tang of marinara meeting the creaminess of ricotta, and a lattice of melted mozzarella binding every element. The spinach and herb mixture lends freshness and vibrancy, brightened with lemon zest and cracked black pepper to heighten the flavors without overwhelming them. When baked, the shells soften just enough to yield to the bite, while the toppings melt into a glossy, inviting crust. This approach respects classic Italian technique while inviting home cooks to personalize with their favorite greens and aromatic additions.
Begin by preparing a straightforward ricotta mixture that balances richness with brightness. Wilted spinach releases its own moisture, so it’s important to squeeze out excess liquid to prevent the filling from becoming watery. Layer in finely chopped herbs—such as parsley, chives, and a hint of mint—to introduce a garden-fresh note that lingers on the palate. Grated lemon zest, a pinch of nutmeg, and a splash of olive oil help harmonize the components. This blend creates a creamy, airy center that remains cohesive when spooned into each cannelloni tube, ensuring every bite delivers consistent flavor.
Creamy ricotta, garden herbs, and mozzarella for a comforting classic.
The marinara sauce should be bright and fragrant, simmered with garlic and a pinch of red pepper flakes for subtle warmth. Build flavor by simmering tomatoes with onions until the mixture darkens slightly and thickens into a luscious base. A slow, patient cook concentrates sweetness while maintaining a fresh, tomato-forward aroma. When the sauce is ready, taste and adjust with salt and a touch of sugar to balance acidity. The goal is a smooth, velvety sauce that clings to the pasta without masking the delicate filling inside, allowing the overall dish to feel cohesive and inviting.
As you assemble, spoon a modest layer of sauce into the baking dish to prevent sticking and to anchor the cannelloni. Pipe or spoon the herbed ricotta mixture into each tube with care, avoiding overfilling which can burst the pasta during baking. Arrange the stuffed tubes seam-side down in a single layer to ensure even heat distribution. Top with more sauce and a generous blanket of shredded mozzarella. The cheese will melt into a molten, glossy veil, sealing in moisture and creating a comforting crust that contrasts with the creamy filling.
Homey comfort with a refined balance of textures and aromas.
In this version, a basil oil drizzle adds a fragrant finishing note that elevates the dish without complicating the procedure. To make the oil, gently warm extra-virgin olive oil with torn basil leaves until just fragrant, then cool and strain. A light drizzle over hot cannelloni releases herbaceous perfume that brightens every bite. This finishing touch mirrors the vibrant green of the filling and offers a clean, aromatic accent that guests often notice first. While optional, the basil oil is a simple flourish that enhances the sense of freshness and handcrafted care.
Baking time should be watchful rather than rigid. Cover the dish with foil and bake until the pasta is tender and the cheese has begun to bubble, then uncover to encourage a golden, slightly caramelized top. If the sauce reduces too quickly or the edges darken, a splash of water or broth can be added to maintain moisture and prevent scorching. Resting the baked cannelloni for a few minutes after removal allows the filling to set and makes slicing neater, which is especially helpful when serving a crowd.
The comforting dish comes together with careful, steady preparation.
When it comes to texture, the contrast between the soft pasta, the airy ricotta filling, and the silky mozzarella is central to the experience. The spinach lends a subtle earthiness that anchors the dish, while the herbs contribute a bright, green lift. The basil oil serves as an aromatic finish rather than a heavy sauce, so use it sparingly to avoid overpowering the other elements. If you crave a broader flavor spectrum, you can fold a small amount of crumbled feta or grated Pecorino into the ricotta, but keep the focus on balance and restraint.
A practical trick for beginners is to thaw frozen spinach fully and press out the water in several stages, using a clean kitchen towel to wring dry. This step is crucial for achieving a firm, plump cannelloni rather than a soggy filling. For the filling, you can prepare the herb mixture ahead of time and refrigerate it, letting flavors meld. The sauce can also be made a day in advance; simply reheat gently and adjust seasoning before assembly. Mise en place ensures a smooth, confident bake.
Timeless technique meets adaptable flavors for any table.
Serving suggestions lean toward simplicity, letting the cannelloni shine. Pair the dish with a crisp green salad and a loaf of warm, crusty bread to mop up any remaining sauce. A light white wine, such as a Pinot Grigio or Vermentino, complements the herbaceous notes without overpowering them. Dessert can remain modest: a fresh fig or citrus sorbet provides a refreshing finish that won’t weigh down the palate after a satisfying, cheese-forward main. The overall effect is harmony between sauce, filling, and cheese, yielding a timeless, crowd-pleasing supper.
If you’re feeding a family with varied tastes, consider offering a two-bake approach: prepare a portion without cheese and guests can add mozzarella on their own plate. This keeps the dish flexible for vegetarians who avoid dairy at the table or for those who simply prefer a lighter finish. Another option is to mix some ricotta with pesto for a different herbaceous profile, then substitute a portion of the spinach with chopped arugula for a peppery twist. These variations broaden the appeal without sacrificing core technique.
For those seeking a more intense tomato presence, simmer a touch of tomato paste into the sauce early in the cook. This deepens color and enhances umami while preserving the sauce’s brightness. To lighten the dish, a portion of the filling can be mixed with ricotta cheese plus a spoon of mashed roasted peppers for a subtle sweetness and color. The basil oil drizzle remains the signature flourish, tying the components together with a fresh, aromatic glaze. Practice, taste, and adjust gradually to suit your personal preference.
In the end, this cannelloni showcases a balance of freshness and indulgence, a quintessential Italian comfort that endures across kitchens and seasons. By focusing on the quality of ingredients—the best ricotta, the freshest spinach, garden herbs, and a bright marinara—you ensure that every bite is memorable. The melted mozzarella creates a cozy blanket while the basil oil adds a cooperative, fragrant lift. With attentive technique and a few thoughtful tweaks, you’ll have a dish that remains beloved and reliable, time after time.
