Spinach Beef Cannelloni

I first encountered cannelloni at a small trattoria in my neighborhood, and I was immediately captivated by how elegant yet comforting it looked. The way the pasta tubes were arranged in the dish, each one hiding its treasure of filling, felt like unwrapping little gifts. When I took my first bite, the combination of textures – tender pasta, creamy cheese, and savory meat – was revelatory. I knew I had to learn how to make this at home. My version combines traditional Italian techniques with practical shortcuts that work for busy weeknights. The spinach adds a pop of color and freshness that keeps the dish from feeling too heavy, while the beef provides that satisfying, hearty element everyone craves. I love how the ricotta creates pockets of creamy goodness throughout each tube. The finishing touch of melted mozzarella and parmesan creates that irresistible golden crust we all fight over. This recipe has become my go-to when I want to show someone I care through food.

Why I love this recipe

This recipe holds a special place in my heart because it's the perfect balance between impressive and achievable. It looks like something from a fancy Italian restaurant, but the process is actually quite forgiving. I love how versatile it is – you can prep everything in advance and bake it when you're ready, making it ideal for entertaining. The combination of beef and spinach feels both indulgent and somewhat virtuous at the same time. There's something deeply satisfying about assembling each cannelloni tube, knowing that each one will deliver that perfect bite. The cheese pull when you serve it never gets old – it's pure joy every single time. I also appreciate that this dish feeds a crowd without breaking the bank. Most importantly, it's one of those recipes that fills your home with the most incredible aroma while it bakes. That smell alone creates anticipation and brings everyone to the table with smiles on their faces. It's comfort food at its finest.

What You Need From Your Kitchen

• Ground Beef: Brown until fully cooked and drain excess fat before mixing with other ingredients
• Fresh Spinach: Chop finely and sauté until wilted to remove excess moisture
• Ricotta Cheese: Mix with egg to create a creamy binding base for the filling
• Cannelloni Tubes: Stuff generously with filling using a piping bag for easier assembly
• Marinara Sauce: Layer on bottom of dish and pour over stuffed tubes for moisture
• Mozzarella Cheese: Reserve half for topping to create that signature golden, bubbly crust
• Parmesan Cheese: Grate fresh for best flavor and sprinkle generously over the top layer

Let's Make These Together

Prepare the Savory Filling

Start by browning your ground beef with aromatic garlic in a hot skillet. Once the meat is perfectly cooked and crumbly, drain any excess fat to keep your filling from being greasy. Toss in your fresh chopped spinach and watch it wilt into the beef, creating beautiful green ribbons throughout. This combination brings together hearty protein and nutritious greens in perfect harmony. Let everything cool while you move on to the cheese mixture.

Create the Creamy Cheese Base

In your mixing bowl, combine ricotta cheese with an egg to create a luscious, creamy binder. Fold in half your mozzarella and parmesan, season generously with salt and pepper, then incorporate your cooled beef and spinach mixture. The result should be a rich, cohesive filling that's not too wet and not too dry – just perfect for stuffing. This is where all your flavors come together in one glorious mixture.

Assemble Your Cannelloni

Pour a layer of marinara sauce in your baking dish to prevent sticking and add moisture. Now comes the fun part – stuffing those tubes! Use a piping bag or improvise with a ziplock bag with the corner snipped off. Gently but firmly pipe your filling into each cannelloni tube, arranging them snugly in your dish. Don't worry if it's not perfect; they'll look gorgeous once baked. Top with remaining sauce and a generous blanket of cheese.

Bake to Golden Perfection

Cover your dish with foil and let it bake covered first, allowing the flavors to meld and the pasta to become tender. Remove the foil for the final stretch to achieve that irresistible golden, bubbly cheese topping. The aroma filling your kitchen will be absolutely intoxicating. Let it rest briefly before serving to allow everything to set perfectly for easy slicing and serving.

pin it

Switch Things Up

The first time I made this cannelloni, I was intimidated by the tube-stuffing process, but I discovered a genius trick: use a piping bag or even a ziplock with the corner cut off. Game changer! I also learned that slightly undercooking the pasta gives you the perfect texture after baking. One Sunday, I experimented by adding a pinch of nutmeg to the ricotta mixture, and wow, what a difference that made. The cheese became even more luxurious. Now I always sauté the spinach with just a touch of butter before mixing it in – those little flavor layers really matter. Sometimes I'll switch up the herbs, using fresh basil instead of the cilantro garnish, especially when I have some growing on my windowsill. The leftovers, if there are any, actually taste even better the next day when all those flavors have melded together overnight.

Perfect Pairings

This rich cannelloni pairs beautifully with a crisp Caesar salad – the tangy dressing cuts through the cheese perfectly. A side of garlic bread is always welcome for soaking up that delicious sauce. For drinks, try a medium-bodied red wine like Chianti or Sangiovese to complement the beef and tomato flavors. If you want to keep it lighter, serve with roasted vegetables like zucchini, bell peppers, or asparagus drizzled with olive oil. A simple arugula salad with lemon vinaigrette also works wonderfully to balance the hearty pasta.

pin it

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Absolutely! Use about 10 oz of frozen spinach, thawed and squeezed completely dry. Excess moisture from frozen spinach can make your filling watery, so really press out all that liquid before adding it to your beef mixture.

→ Do I need to pre-cook the cannelloni tubes?

It depends on the brand. Some cannelloni tubes are designed to be stuffed and baked without pre-cooking, while others benefit from a brief parboil. Check your package instructions. If you do parboil, cook them about 2 minutes less than package directions since they'll finish cooking in the oven.

→ How do I prevent the cannelloni from drying out?

Make sure you use enough sauce – both under and over the tubes. Covering with foil for the first part of baking traps moisture inside. If you're worried about dryness, you can even add a splash of water or extra sauce before covering. The key is keeping everything moist during the covered baking phase.

→ Can I make this vegetarian?

Yes! Simply omit the beef and double the spinach, or add sautéed mushrooms, zucchini, or other vegetables you love. You might want to add extra seasoning like Italian herbs since you're losing the savory depth from the meat. Consider adding some crumbled feta or extra parmesan to the filling for more flavor complexity.

→ What's the best way to reheat leftovers?

Cover individual portions with foil and reheat in a 350°F oven for about 20 minutes, or microwave on medium power for 2-3 minutes. The oven method keeps the texture better, but the microwave is quicker for lunch. If the edges seem dry, drizzle a tiny bit of water or extra sauce before reheating.

Conclusion

This Spinach Beef Cannelloni brings the warmth of Italian home cooking right to your table. The combination of tender pasta, savory meat filling, and melted cheese creates a dish that's both comforting and sophisticated. Whether you're serving it for a family dinner or impressing guests, this recipe delivers every time. The beautiful presentation makes it feel special, while the hearty flavors satisfy even the biggest appetites. Best of all, you can prepare it ahead and simply bake when ready to serve.