Spinach Mushroom Cannelloni

Why This Spinach Mushroom Cannelloni Is My Go-To Pasta

I’ll admit it: I love saying the word “cannelloni.” It just sounds fun. But I love eating it even more. This spinach mushroom cannelloni recipe has been my favorite for years. The creamy ricotta filling with spinach and mushrooms is simple to throw together, and the homemade marinara sauce is worth the extra few minutes. I cheat a little by using Barilla’s no-boil lasagna noodles, which never let me down. Rolling up each stuffed pasta sheet is oddly satisfying, and I always pile on extra sauce and mozzarella before baking. On a cold winter day, there’s nothing more comforting than a pan of these cheesy rolls.

3 Reasons to Make This Baked Cannelloni Recipe

• Creamy ricotta filling, The blend of ricotta, mozzarella, and Parmesan with sautéed spinach and mushrooms gives you a rich, savory center that stays soft and luscious after baking.
• Easy homemade marinara sauce, It comes together in about 20 minutes with canned tomatoes, fennel seeds, and fresh basil, and it tastes far better than anything from a jar.
• No-boil noodles save time, You only boil the lasagna sheets for three minutes before rolling, so the whole dish comes together faster than traditional stuffed pasta.

Key Ingredients for Creamy Ricotta Filling and Homemade Marinara

• Ricotta cheese, Use full-fat ricotta for the creamiest texture. Low-fat versions can be grainy and won’t hold up as well. If you have time, drain it in a fine-mesh strainer for 30 minutes to remove excess moisture.
• Mushrooms, White button mushrooms are standard, but cremini or baby bella add a deeper, earthier flavor. Slice them evenly so they cook at the same rate.
• No-boil lasagna noodles, Barilla’s flat no-boil sheets are my go-to because they’re wide enough to roll easily and hold up well during baking. Other brands work, but check the package for any special instructions.

Kitchen Tools for This Easy Baked Pasta Recipe

• 9×13-inch baking dish
• Large saucepan (for the filling)
• Large stockpot (for the sauce)
• Wire cooling rack (to lay boiled noodles flat)
• Mixing bowls (one large for filling, one medium for sauce if needed)
• Chef’s knife and cutting board
• Measuring cups and spoons

Tips for Making the Best Spinach Mushroom Cannelloni

Don’t skip the three-minute boil for the no-boil noodles. They need that brief softening to roll without cracking, but they’ll finish cooking in the oven. Overcooking them now makes them mushy later. When you spread the filling, keep it to about ¼ cup per noodle and leave a small border at the edges so it doesn’t squeeze out as you roll. Place each cannelloni seam side down in the dish so they stay closed during baking. If you’re assembling a day ahead, let the dish sit at room temperature for 15 minutes before baking so the cold filling doesn’t throw off the cooking time.

Rolling Cannelloni Without the Mess

Getting a tight, neat roll is easier than it looks. Spread the filling in a line along one short edge of the noodle, leaving about an inch bare at the sides. Spoon a tablespoon of sauce on top of the filling before rolling, this helps the layers stick together. Roll gently but firmly, then place the cannelloni seam side down in the dish. If a noodle cracks, don’t worry; the sauce and cheese will cover it. Just press the edges together and keep going.

Spinach Mushroom Cannelloni Variations to Try

If you want to add protein, brown some Italian sausage or ground beef with the onion and garlic before adding the spinach and mushrooms. For a different mushroom flavor, use cremini or shiitake instead of white button mushrooms. To make this dairy-free, swap the ricotta for a well-drained cashew or tofu ricotta and use vegan mozzarella and Parmesan. You can also replace the spinach with chopped kale (blanch it first to soften). For a gluten-free version, use gluten-free lasagna noodles that are labeled no-boil or boil them according to the package directions before rolling.

What to Serve with Stuffed Cannelloni

I like to serve this cannelloni with a simple green salad dressed with lemon and olive oil. The brightness cuts through the rich cheese and tomato sauce. A loaf of crusty garlic bread is also great for sopping up any extra marinara. If you want a vegetable side, roasted broccoli or asparagus works well. For drinks, a light red like a Chianti or a sparkling water with lemon keeps things easy.

How to Store Leftover Cannelloni

Leftover cannelloni keeps well in the fridge for up to three days. Let the dish cool completely, then cover it tightly with foil or transfer individual portions to an airtight container. The sauce helps keep the pasta from drying out.

How to Freeze Spinach Mushroom Cannelloni

You can freeze this dish either unbaked or baked. To freeze unbaked, assemble the cannelloni in the baking dish, cover tightly with foil, and freeze for up to three months. When you’re ready to bake, thaw overnight in the fridge, then let it sit at room temperature for 15 minutes before baking as directed. If baking from frozen, add about 15-20 minutes to the covered baking time and check that the center is hot. Baked cannelloni also freezes well; just cool, wrap, and reheat in a 350°F oven covered with foil until warmed through.

Best Ways to Reheat Cannelloni

For the best texture, reheat cannelloni in the oven. Place individual portions or the whole dish in a 350°F oven, covered with foil, for about 20 minutes or until the sauce bubbles and the cheese is melted. If you’re in a hurry, the microwave works for single servings: heat on medium power in 30-second bursts until hot, though the pasta will be softer. To keep the top from drying out, add a splash of water or extra sauce before reheating.

Spinach Mushroom Cannelloni FAQs