Easy Baked Spelt Cannelloni with Spinach and Ricotta

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

Hands piping spinach-ricotta filling into a dried spelt cannelloni tube over a marble counter with a mixing bowl nearby.

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.

A family dinner table set with a plated cannelloni portion, crusty bread, linen napkin, and a glass of red wine.

Prep Time 20 mins

Cook Time 50 mins

Rest Time 5 mins

Total Time 1 hr 15 mins

Cooking Method: Mixed

Cuisine: Italian

Courses: Main Course

Difficulty: Medium

Cooking Temp: 190 C

Servings: 4

Estimated Cost: 2.75

Calories: 417

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

1 tbsp olive oil
1 garlic clove, minced
500 g tomato passata (crushed tomatoes)
1/4 tsp salt
1/8 tsp black pepper

For the Spinach-Ricotta Filling

1 tbsp olive oil
2 garlic cloves, minced
400 g fresh spinach (washed)
250 g ricotta cheese (whole-milk)
50 g Parmesan, grated
1 egg (large)
1/4 tsp ground nutmeg
1/4 tsp salt
1/8 tsp black pepper

For Assembly

12 dried spelt cannelloni tubes (tubes (about 200 g))
150 g mozzarella, grated (low-moisture)
20 g Parmesan, grated
fresh basil leaves (small handful; for garnish)

Instructions

Make the Tomato Sauce

1
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.
2
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

3
Heat the oven to 190°C / 375°F. Lightly oil a 9x13-inch / 23x33 cm baking dish.
4
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.
5
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.
6
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

7
Spread half the tomato sauce over the bottom of the baking dish.
8
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.
9
Pour the remaining sauce evenly over the tubes, making sure the pasta is fully covered so it softens as it bakes.
10
Scatter the mozzarella and remaining 20 g Parmesan on top. Cover tightly with foil.
11
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.
12
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.

Keywords: spelt cannelloni, spinach ricotta cannelloni, baked spelt pasta, vegetarian baked pasta, spelt pasta recipe

Equipment

9x13-inch / 23x33 cm baking dish
2-quart / 1.9 L saucepan
12-inch / 30 cm skillet
mixing bowl
piping bag or zip-top bag
box grater

Tips

Squeeze wilted spinach dry before mixing filling, or the ricotta mixture turns watery and cannelloni turn soggy.
Use a piping bag or a zip-top bag with the corner snipped off to fill dried tubes quickly and evenly.
Spread sauce fully over the tubes before baking, so the dried spelt pasta has enough moisture to soften completely.
Cover the dish with foil for the first 25 minutes, then uncover to let the cheese turn golden and bubbling.
Let the cannelloni rest 5 to 10 minutes after baking, so the filling sets and slices hold together.

Variations

Swap ricotta for cottage cheese blended smooth, for a lighter filling with a similar creamy texture.
Add sauteed mushrooms or chopped sun-dried tomatoes to the spinach filling for extra depth.
Use a thin bechamel layer instead of extra mozzarella on top for a creamier, more classic finish.

Storage and Reheating

Baked spelt cannelloni keeps in an airtight container in the fridge for 3 to 4 days. Let it cool fully before covering, so condensation doesn't make the top soggy.

To reheat, cover a portion with foil and warm it in the oven at 180°C / 350°F for 15 to 20 minutes, until heated through. A single portion also works in the microwave, covered, for 2 to 3 minutes.

You can freeze the baked dish for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating in the oven as above.

Serving Suggestions

A simple green salad with a lemon dressing balances the richness of the ricotta and cheese. Crusty bread is good for wiping up the extra tomato sauce.

A light red wine or sparkling water with lemon rounds out the meal without competing with the spelt flavor.

This dish works for a casual family dinner or as a make-ahead lunch, since it holds well in the fridge for a few days.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-cannelloni-spinach-ricotta/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!