Soups & Stews
This beef and spinach cannelloni recipe transforms humble ingredients into a restaurant-worthy Italian masterpiece with layers of tender pasta, savory filling, and velvety tomato cream sauce. 🔥 The key lies in perfectly balancing the filling—rich ground beef, wilted spinach, and melted cheese—while ensuring the pasta sheets stay pliable enough to roll without breaking.
I developed this version after years of trial and error, and it consistently delivers that satisfying combination of crispy edges and creamy, gooey centers.
The beauty of this recipe is its flexibility—whether you prefer a classic tomato sauce or a richer béchamel, the filling remains the star. Ground beef provides hearty protein, while spinach adds freshness and color, all bound together with a blend of cheeses that melts into a luscious, stretchy filling.
The secret to success is cooking the filling thoroughly and letting it cool slightly before assembling, which prevents soggy pasta sheets.
By the time it emerges from the oven, you'll have golden-brown cannelloni with layers that practically sing with flavor—each bite offering tender pasta, savory beef, and creamy sauce in perfect harmony.
The aroma alone will have everyone gathering at the table, and the presentation is elegant enough for company yet simple enough for a weeknight dinner. This is comfort food at its finest, elevated just enough to impress.
Serve with a sprinkle of fresh basil and grated parmesan for extra flair, or pair it with a crisp green salad to balance the richness. The recipe scales beautifully, making it ideal for feeding a crowd or prepping ahead for meal prep.
Let's get started on creating this showstopping Italian classic.
Ingredients for beef and spinach cannelloni
Fresh pasta sheets, rich ground beef, and velvety tomato cream—this Italian classic delivers restaurant-quality layers at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Egg Noodles 🍝 | 12 sheets | Fresh or high-quality dried |
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Fresh Spinach 🌿 | 10 oz | Chopped, stems removed |
| Ricotta Cheese 🧀 | 15 oz | Part-skim for creaminess |
| Mozzarella Cheese 🧀 | 8 oz | Shredded, low-moisture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, block form |
| Large Eggs 🥚 | 2 whole | Beaten for binding |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Shallots 🧅 | 2 whole | Finely chopped |
| Canned Tomato Sauce 🍅 | 2 ½ cups | San Marzano preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Butter 🧈 | 2 tbsp | Unsalted, for sauce |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Dried Basil 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For cooking beef |
The ground beef is where flavor starts—80/20 fat ratio ensures juiciness, not dryness. Most grocery stores carry it pre-ground, but if buying whole, look for good marbling at the butcher counter. Costco or Whole Foods often have the best quality, though any reputable supermarket will do. For the spinach, baby spinach saves time—just chop the stems off. Fresh pasta sheets are ideal, but high-quality dried (like Barilla) works too if you can't find fresh. The cheese blend is critical: part-skim ricotta keeps it light, while low-moisture mozzarella melts cleanly. Pre-shredded cheese has anti-caking agents, so grate your own from a block for the best texture.
No ricotta? Cottage cheese blended smooth works in a pinch, though it's slightly tangier. Swap mozzarella for fontina or provolone if you prefer. Fresh basil is best, but dried at one-third the amount gets you close. The tomato sauce can be jarred (Rao's or Barilla are solid), but homemade tastes exponentially better—just simmer San Marzano tomatoes with garlic, olive oil, and a pinch of sugar. For the sauce, heavy cream adds richness, but half-and-half cuts calories slightly. The butter-flour slurry is non-negotiable—it thickens beautifully without clumping. If you're short on time, pre-made Alfredo sauce works as a shortcut, though it lacks the depth of homemade.
Pasta sheets keep best in the fridge for up to 3 days if uncooked, wrapped tightly in plastic. The filling can be prepped a day ahead—it actually tastes better after flavors meld. Assemble the cannelloni just before baking to prevent sogginess. Leftovers reheat beautifully—cover with foil and warm in a 350°F oven for 15 minutes. For meal prep, freeze unbaked cannelloni on a tray, then transfer to a bag. Bake straight from frozen, adding 5-10 extra minutes. The sauce thickens as it cools, so loosen with a splash of milk if needed after reheating. Garnish with fresh basil and extra Parmesan right before serving—it makes all the difference.
Why You'll Love This Recipe
- No Fancy Tools: I swear by this recipe because it only needs a pot, a pan, and a spoon—no mandoline or rolling pin required. Toss the spinach in while it’s still hot, let the ricotta melt into the beef, and you’ve got a filling that’s actually worth the effort.
- Creamy-Meaty Magic: That first bite? Ground beef browned just right, ricotta stretching like silk, and spinach so tender it disappears into every forkful. Mozzarella on top? It’s the kind of cheesy pull that makes you close your eyes and sigh.
- Weeknight to Dinner Party: Same recipe feeds two exhausted parents or six guests—just scale the noodles and sauce. Honestly, I’ve served this at both my kitchen table and my in-laws’ dining room, and no one ever asked for seconds quietly.
- Leftovers That Don’t Suck: Unlike most baked pasta, this reheats like a dream—crispy edges stay crispy, filling stays creamy, and the spinach doesn’t turn to mush. I’ll be real: I make a double batch on Sundays so I can grab it for lunch all week.
Step-by-step instructions for beef and spinach cannelloni
Assemble these rich pasta layers with precision for perfectly baked cannelloni every time.
👨🍳 Step 1: Cook the Pasta Until Al Dente
Boil a large pot of salted water until it reaches a rolling boil. Add the 12 sheets of large egg noodles and cook for 1 minute less than the package instructions specify. You want them al dente—they'll finish cooking in the oven.
Drain the pasta immediately in a colander and rinse briefly under cold water to stop the cooking process. This prevents overcooking when we assemble the cannelloni later. Spread the noodles on a baking sheet to cool slightly while you prepare the filling.
🍳 Step 2: Prepare the Beef and Spinach Filling
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it's browned and crumbly (5-6 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
Add the 2 finely chopped shallots and 4 minced garlic cloves, cooking for 2 minutes until fragrant. Stir in the 10 oz chopped fresh spinach and cook until just wilted (3-4 minutes). Remove from heat and let cool slightly.
🥘 Step 3: Combine Filling Ingredients
In a large mixing bowl, combine the cooked beef mixture with the 15 oz ricotta cheese, 2 beaten large eggs, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 teaspoon dried basil. Mix gently until just combined—don't overwork the ricotta or it will become grainy.
Fold in 0.5 cup freshly grated parmesan cheese and 4 oz shredded mozzarella cheese (reserve the remaining 4 oz mozzarella for topping). The filling should be thick but spreadable. Taste and adjust seasoning if needed.
🍳 Step 4: Assemble the Cannelloni
Preheat your oven to 375°F. Spread 1 cup canned tomato sauce on the bottom of a 9x13-inch baking dish. Working quickly, spoon about 2 tablespoons filling onto each large egg noodle sheet, spreading it evenly toward the wider end.
Roll each noodle tightly around the filling, tucking in the sides as you go. Place the cannelloni seam-side down in the baking dish, standing them upright. Pour the remaining 1.5 cups tomato sauce over the top, then sprinkle with the reserved 4 oz shredded mozzarella.
🔥 Step 5: Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown. The edges should be slightly crisp, and the filling should be fully set.
Let the cannelloni rest for 5 minutes before serving. This resting period allows the filling to firm up slightly and makes slicing easier. Serve with additional tomato sauce on the side if desired.
Pro Tips For Making Beef And Spinach Cannelloni
- Preheat Pan for Spinach: Fresh spinach wilts in seconds—drop it into a cold pan and it’ll steam instead of crisp up. Heat a large skillet over medium-high until a drop of water sizzles instantly, then add the spinach with a pinch of salt. Stir constantly for 30 seconds max, just until it collapses. Overcooking turns it to mush, and you don’t want that mushy texture hiding under your ricotta.
- Brown Beef in Batches: Ground beef releases more flavor when it’s not crowded. Split your 1 lb into two portions and cook each in the same pan over medium-high heat for 3–4 minutes, breaking it apart with a wooden spoon. The first batch will release juices that create a crust—don’t rush to drain it. This step makes the difference between bland filling and something worth rolling up.
- Dry Noodles Thoroughly: Wet cannelloni noodles unravel like overworked yarn. Drain them, rinse briefly with cold water, then spread on a baking sheet. Let them sit for 5 minutes while you prep the filling—this evens out moisture and prevents soggy layers. Pro move: Toss them with a tiny bit of olive oil to keep them from sticking.
- Layer Cheese Strategically: Ricotta is creamy and moist, mozzarella is melty—combine them wrong and your cannelloni turns into a watery mess. Mix the ricotta with half the mozzarella (shredded, not sliced) for the filling, then reserve the rest for topping. The extra cheese on top creates a golden crust while keeping the inside tender. Trust me, your guests will notice the difference.
Wine and beer pairings for beef and spinach cannelloni
Classic Italian Reds
A bold Chianti Classico from Tuscany is my go-to pairing—its bright acidity and cherry notes cut through the richness of the beef and spinach filling while complementing the tomato cream sauce.
Look for a Sangiovese-based wine from Castellina in Chianti or Ruffino for reliable quality. The earthy undertones enhance the spinach's natural flavor, creating a harmonious balance. 🍷
Medium-Bodied Whites
For a lighter option, a Vermentino from Sardinia or Pinot Grigio from Alto Adige offers crisp acidity that refreshes your palate between each creamy bite. These wines won't overpower the dish but instead highlight the fresh spinach and herbal notes in the filling.
I recommend Santa Margherita Pinot Grigio for its consistent quality and affordability.
Rich Creamy Whites
If you prefer a white wine with more body, try a Chardonnay from Sonoma Coast or Burgundy—their buttery notes mirror the ricotta and mozzarella in the filling.
A mezzacorona (half-bottle) of Kendall-Jackson Vintner's Reserve works perfectly for this dish. The slight oakiness adds depth without competing with the tomato sauce.
Craft Beer Options
A Belgian-style witbier like Hoegaarden or Stella Artois provides a light, citrusy contrast that cleanses your palate between bites. The effervescence also helps cut through the richness. For a darker option, a amber ale from New Belgium Brewing adds a malty sweetness that pairs beautifully with the tomato cream.
After-Dinner Digestif
Finish your meal with a small glass of Amaretto or limoncello—the almond and citrus notes complement the lingering flavors of the dish. I also enjoy a Negroni for its bittersweet complexity, which balances the richness of the cannelloni. Serve chilled in a coupe glass for an elegant touch. 🍸
Nutrition facts
Frequently asked questions
Can I use dried spinach instead of fresh in the filling?
Yes, but with adjustments! Use 2 tablespoons dried spinach per 10 oz fresh—rehydrate it first by soaking in 1 cup hot water for 10 minutes, then drain well. The texture will be slightly different but still flavorful. For best results, squeeze out excess water to prevent a soggy filling.
How do I prevent the cannelloni from getting soggy?
The key is cooking the pasta al dente and letting the filling cool slightly before assembling. Also, bake the cannelloni uncovered for the last 10 minutes to create a crispy top. If your sauce is too thin, thicken it with a butter-flour slurry before pouring over the top.
Can I make this recipe ahead of time?
Assemble the cannelloni up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 10-15 extra minutes to the cooking time. For freezing, assemble but don't add the sauce—freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 15-20 extra minutes covered.
What's the best way to reheat leftovers?
Cover with foil and warm in a 350°F oven for 15-20 minutes until heated through. If the sauce seems thick, loosen it with a splash of milk or cream. For extra crispiness, broil for 2-3 minutes at the end. Avoid microwaving—it makes the pasta mushy.
Can I use a different type of pasta?
Large egg noodles work best for their sturdy structure, but you can substitute lasagna noodles (no-boil type) or fettuccine if needed. For fettuccine, roll the filling into logs and bake in a similar fashion. Just reduce the baking time by 5-10 minutes since they're thinner.