Name: Quick 30-Minute Spinach & Ricotta Cannelloni Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 9 oz fresh lasagna sheets (about 8 sheets); 15 oz whole-milk ricotta cheese; 5 oz baby spinach, finely chopped; 1 cup shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1 large egg; 1/4 tsp freshly grated nutmeg; 2 cups high-quality store-bought marinara sauce; Salt and freshly cracked black pepper to taste

Quick 30-Minute Spinach & Ricotta Cannelloni Recipe

This quick spinach & ricotta cannelloni is ready in just 30 minutes for an easy, family-friendly weeknight dinner. By using fresh lasagna sheets instead of dried tubes, you skip the boiling step entirely. The result is a bubbly, cheesy pasta bake loaded with fresh spinach and creamy ricotta cheese.

Ingredients

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9 oz fresh lasagna sheets (about 8 sheets)15 oz whole-milk ricotta cheese5 oz baby spinach, finely chopped1 cup shredded mozzarella cheese, divided1/2 cup grated Parmesan cheese, divided1 large egg1/4 tsp freshly grated nutmeg2 cups high-quality store-bought marinara sauce Salt and freshly cracked black pepper to taste

Instructions

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Preheat your oven to 400°F (200°C) and lightly grease an 8x12-inch baking dish with non-stick spray or olive oil.

In a medium bowl, combine the ricotta cheese, chopped baby spinach, half of the mozzarella, half of the Parmesan, the egg, and grated nutmeg, then season with salt and pepper to taste.

Spread 1 cup of the marinara sauce evenly over the bottom of your prepared baking dish to prevent the pasta from sticking.

Lay a fresh lasagna sheet flat, spoon about 3 tablespoons of the spinach-ricotta mixture along one of the short edges, and roll it up tightly to form a tube.

Place the rolled cannelloni seam-side down into the baking dish, repeating the process with the remaining pasta and filling until the dish is snugly filled.

Pour the remaining 1 cup of marinara sauce over the top of the rolled cannelloni, ensuring all the pasta is completely covered so it cooks evenly.

Sprinkle the remaining mozzarella and Parmesan cheese over the sauce, then bake uncovered for 15 minutes until the cheese is melted, bubbly, and golden brown around the edges.

Let the pasta rest for 5 minutes before serving to allow the filling to set, then garnish with fresh basil if desired.

Tips

Use a zip-top bag with the corner snipped off to easily pipe the filling onto the lasagna sheets if you want to keep your hands clean.

Make sure every bit of the pasta is covered in sauce before baking; any exposed pasta edges can dry out and become tough in the oven.

Opt for high-quality, whole-milk ricotta to ensure a rich, creamy texture that doesn't become watery during the quick bake.

Press the chopped spinach firmly between paper towels to remove any excess surface moisture before mixing it into the ricotta.

Quick 30-Minute Spinach & Ricotta Cannelloni Recipe