Spelt cannelloni with spinach and ricotta bakes dried spelt tubes stuffed with a soft ricotta-spinach filling in tomato sauce until the pasta turns tender and the top turns golden, about 45 minutes in the oven.
The spelt tubes soften as they bake, pulling moisture from the tomato sauce instead of a separate pot of boiling water. That keeps the kitchen cleaner and the pasta from turning mushy.
Spelt flour gives the tubes a nuttier bite than plain semolina pasta. The filling stays soft, not watery, once you squeeze the spinach dry before mixing.
This dish works well for a casual family dinner. You can stuff the tubes ahead of time and bake them when you’re ready to eat.
Why You’ll Love This Recipe
- Bakes directly in sauce, no separate pot of boiling water needed
- Filling comes together in one bowl with basic pantry staples
- Tubes can be stuffed and refrigerated a day ahead
- Leftovers reheat well for an easy next-day lunch
Ingredient Notes
- Dried spelt cannelloni tubes: These soften in the oven as they absorb moisture from the tomato sauce, so there’s no need to boil them first.
- Ricotta: Use whole-milk ricotta for a firmer filling. Drain it briefly in a sieve if it looks watery.
- Fresh spinach: Squeeze it firmly after wilting. Leftover water is the main reason the filling turns loose.
- Tomato passata: Smooth crushed tomatoes work best here. Chunky canned tomatoes can leave gaps under the tubes.
- Mozzarella: Low-moisture mozzarella melts into a firmer top layer than fresh mozzarella, which can release extra liquid.
- Nutmeg: A small pinch rounds out the ricotta and spinach. Skip it if you don’t have it, the filling still works.
Easy Baked Spelt Cannelloni with Spinach and Ricotta
Description
Dried spelt cannelloni tubes bake right in a simple tomato sauce, filled with a soft spinach-ricotta mixture that turns tender and golden on top.
Ingredients
For the Tomato Sauce
For the Spinach-Ricotta Filling
For Assembly
Instructions
Make the Tomato Sauce
- Heat 1 tbsp olive oil in a 2-quart / 1.9 L saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
- Pour in the tomato passata, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened. Set aside.
Make the Spinach-Ricotta Filling
- Heat the oven to 190°C / 375°F. Lightly oil a 9x13-inch / 23x33 cm baking dish.
- Heat the remaining 1 tbsp olive oil in a 12-inch / 30 cm skillet over medium heat. Add the remaining 2 minced garlic cloves and cook for 30 seconds.
- Add the spinach in batches, stirring until wilted, about 3 to 4 minutes. Transfer to a colander, cool slightly, then squeeze out as much liquid as possible with your hands. Chop finely.
- In a mixing bowl, combine the chopped spinach, ricotta, 50 g Parmesan, egg, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper. Stir until smooth. If the mixture looks loose, squeeze the spinach again, watery filling is the main reason cannelloni turn soggy.
Assemble and Bake
- Spread half the tomato sauce over the bottom of the baking dish.
- Spoon the ricotta filling into a piping bag or a zip-top bag with the corner snipped off. Fill each dried cannelloni tube, then arrange them in a single layer over the sauce.
- Pour the remaining sauce evenly over the tubes, making sure the pasta is fully covered so it softens as it bakes.
- Scatter the mozzarella and remaining 20 g Parmesan on top. Cover tightly with foil.
- Bake covered for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the pasta is tender when pierced with a knife and the top is golden and bubbling.
- Rest for 5 to 10 minutes before serving. Scatter basil leaves over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 417kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 650mg28%
- Potassium 520mg15%
- Total Carbohydrate 46g16%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 31g62%
- Vitamin A 4200 IU
- Vitamin C 12 mg
- Calcium 420 mg
- Iron 3 mg
- Vitamin D 15 IU
- Vitamin E 2 mg
- Vitamin K 180 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.3 mg
- Folate 95 mcg
- Vitamin B12 0.9 mcg
- Phosphorus 380 mg
- Magnesium 55 mg
- Zinc 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Squeeze spinach thoroughly, watery filling is the most common issue with this dish.
- Fill tubes from both ends if they're long, for even distribution.
- Keep sauce loose enough to fully coat tubes so pasta softens evenly.
- Rest the dish before slicing so the filling sets properly.
