There are some dishes that instantly make a house feel warmer the moment they go into the oven, and spinach beef cannelloni is absolutely one of them. The gentle simmer of rich tomato sauce, the scent of garlic and herbs, and the promise of tender pasta filled with savory beef and spinach all come together to create the kind of meal that feels deeply comforting. This is the dish you make on a quiet Sunday afternoon or when you want dinner to feel extra special without being complicated.

Spinach beef cannelloni has that timeless Italian charm—simple ingredients layered thoughtfully, transforming into something far greater than the sum of its parts. The beef filling is hearty and flavorful, balanced beautifully by tender spinach and creamy ricotta. Once rolled inside cannelloni tubes and baked beneath a blanket of tomato sauce and melted cheese, the result is rich, satisfying, and irresistibly cozy.

What makes this recipe such a favorite is how adaptable it is. It’s elegant enough to serve to guests yet comforting enough for a family dinner. It can be assembled ahead of time, baked fresh when needed, and reheated beautifully the next day. Whether you’re feeding a crowd or just craving a warm bowl of pasta on a chilly evening, this cannelloni delivers every single time.

Ingredients:

Cannelloni tubes
Ground beef
Fresh spinach
Ricotta cheese
Onion, finely chopped
Garlic cloves, minced
Marinara or passata sauce
Olive oil
Italian seasoning
Salt
Black pepper
Mozzarella cheese, shredded
Parmesan cheese, grated
Fresh basil or parsley, for garnish

Instructions:

Heat olive oil in a skillet over medium heat. Add onion and cook until soft and translucent.
Add garlic and cook briefly until fragrant.
Add ground beef and cook until browned, breaking it up with a spoon. Season with salt, pepper, and Italian seasoning.
Stir in fresh spinach and cook until wilted. Remove from heat and allow to cool slightly.
Mix the beef and spinach mixture with ricotta cheese until well combined.
Spoon the filling into a piping bag or zip-top bag with the corner cut off.
Fill each cannelloni tube carefully with the beef and spinach mixture.
Spread a layer of marinara sauce over the bottom of a baking dish.
Arrange filled cannelloni in the dish and cover with remaining sauce.
Sprinkle generously with mozzarella and parmesan cheese.
Cover with foil and bake until the pasta is tender.
Remove foil and bake until the cheese is melted and lightly golden.
Rest briefly before serving, then garnish with fresh herbs.

Spinach Beef Cannelloni

Tender cannelloni filled with savory beef, spinach, and ricotta, baked in rich tomato sauce and melted cheese.

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Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 6 servings

Course: Main

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Filling

500 g ground beef
3 cups fresh spinach
1 cup ricotta cheese
1 onion finely chopped
2 cloves garlic minced

Assembly

14 tubes cannelloni
3 cups marinara sauce
1 1/2 cups mozzarella cheese shredded
1/2 cup parmesan cheese grated

Equipment

Large skillet
Mixing bowl
Baking dish
Piping bag or zip-top bag

Method

Cook onion and garlic in olive oil until soft, then brown ground beef with seasoning.
Stir in spinach until wilted and mix with ricotta cheese.
Fill cannelloni tubes with beef mixture.
Layer sauce, cannelloni, and cheese in a baking dish.
Bake covered, then uncover and bake until golden and bubbly.

Notes

Let rest 5–10 minutes before serving for best texture.

Tips & Tricks

Let the filling cool slightly before stuffing the cannelloni to make it easier to handle.
Use a piping bag for clean, mess-free filling.
Make sure the cannelloni is fully covered with sauce so the pasta cooks evenly.
Resting the dish after baking helps the cannelloni hold its shape when serving.

Variations

Swap ground beef for ground turkey or chicken for a lighter version.
Add mushrooms to the beef mixture for extra depth of flavor.
Use spinach and ricotta only for a vegetarian option.
Stir a little béchamel sauce into the marinara for extra creaminess.

Serving Suggestions
Serve spinach beef cannelloni with a crisp green salad, garlic bread, or roasted vegetables. A simple olive oil–dressed salad balances the richness of the dish beautifully.

Storage Information
Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish also freezes well—freeze before baking or after fully cooked for up to 2 months.

FAQ
Can I assemble this ahead of time?
Yes, assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Do I need to pre-cook the cannelloni tubes?
No, the pasta cooks perfectly in the sauce while baking.

Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding.

History / Fun Facts
Cannelloni originated in Italy as a celebratory pasta, often filled with meat, cheese, or vegetables. It’s traditionally served at family gatherings and holidays, making it a true symbol of comfort and togetherness

Spinach Beef Cannelloni – Cozy Italian Comfort Straight From the Oven