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Spinach-Ricotta Cannelloni

This decadent casserole uses two creamy cheeses along with fresh spinach for a combo that is sure to please meat lovers and vegetarians alike.

Serves 8
Ready in 75 mins
Prep time 10 mins
Cooking time 65 mins
377 calories per serving


> 1 large onion
> 6 tsp olive oil
> 1 cup vegetarian crumbles
> 1 (8 oz) bag fresh spinach
> 1 cup ricotta
> 1/4 tsp ground nutmeg
> 1 (8 oz) pack manicotti pasta
> 1 cup mascarpone
> 2 1/2 cups tomato sauce


Preheat oven to 350°F. Finely chop the onion. In a large skillet, heat 4 tsp oil on medium-high. Add the onion and cook on medium-high 5–7 min., until soft and translucent, stirring often. Increase heat to high and add the crumbles. Cook for 2 min., until browned. Season with salt (in moderation) and pepper.
In a medium saucepot, heat the remaining 2 tsp oil on medium-high. Add the spinach and cook 3 min., until wilted, stirring often. Drain spinach in a colander and press out any excess liquid with the back of a spoon. Finely chop the spinach. In a large bowl, mix spinach and ricotta with vegetarian crumble mixture and season with nutmeg, salt (in moderation), and pepper.
Fill the manicotti with the spinach mixture. Arrange the manicotti in a 9x13-inch baking dish. Stir the mascarpone and tomato sauce to combine and spread over the pasta. Bake 45–50 min., until golden brown and pasta is tender.

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