Beef and Spinach Cannelloni Recipe: Pillowy Pasta with Rich Ricotta Filling

This beef and spinach cannelloni recipe delivers restaurant-quality pasta with tender beef, wilted spinach, and a creamy ricotta filling—all baked to golden perfection. The secret lies in perfectly cooked pasta sheets that stay pillowy after baking, paired with a rich, herbed filling that holds its shape.

I've refined this recipe over years of testing, ensuring the filling doesn't leak while the edges turn beautifully crisp.

What sets this apart is the balance of textures: al dente pasta, tender beef, and creamy ricotta that melts just enough to coat every bite. The spinach adds freshness without overpowering the savory filling, while a light sprinkle of mozzarella on top creates that irresistible golden crust.

This isn't your grandmother's cannelloni—it's a dish that impresses even when served to picky eaters.

Ready in about 45 minutes, this recipe transforms simple ingredients into an elegant dinner that feels special without requiring advanced skills. The beef mixture simmers until tender, the spinach wilts perfectly, and the pasta absorbs the flavors without becoming soggy.

Every forkful delivers that perfect combination of creamy, savory, and slightly chewy—exactly what makes homemade cannelloni worth the effort.

Serve with a simple arugula salad or garlic bread to soak up any remaining sauce, and garnish with fresh basil or grated parmesan for that final restaurant touch.

The leftovers reheat beautifully, making this the ultimate weeknight dinner that feels like a celebration. Let's get started on creating your perfect plate of cannelloni.

Ingredients for beef and spinach cannelloni

Transform these 15 ingredients into restaurant-quality cannelloni that wows every time.

The cannelloni sheets are non-negotiable—fresh pasta sheets from the Italian market section make all the difference (they're worth the splurge). Barilla or De Cecco dried sheets work too, but soak them in warm water for 10 minutes first. For the beef, 80/20 ground chuck gives you that perfect balance of tenderness and flavor—leaner cuts turn dry. Costco or Whole Foods usually have the best quality ground beef in bulk. If you're feeling fancy, grab a whole ricotta wheel and grate it yourself—store-bought tubs work fine, but freshly grated has that extra creaminess. The spinach? Baby spinach wilts perfectly without getting bitter, and it's easier to chop than big leaves.

No fresh basil? Dried basil at half the amount works in a pinch, but fresh is ideal for that bright pop at the end. Running low on mozzarella? Provolone or fontina melt just as beautifully. The ricotta mixture can be made ahead—it actually tastes better the next day as the flavors meld. For the sauce, heavy cream makes it ultra-rich, but whole milk works too if you're watching calories. Prefer a lighter sauce? Swap in half-and-half. The garlic and shallots should be finely minced—a food processor makes this job easy. If you don't have one, a sharp knife and some patience will do. And trust me on the mozzarella topping—it's worth the extra minute to slice it thinly for that perfect golden crust.

Assemble the cannelloni just before baking—they hold together best when fresh. Store any leftover filling in an airtight container for up to 3 days in the fridge, or freeze for 3 months. The assembled (unbaked) cannelloni can be wrapped tightly in plastic wrap and refrigerated for 24 hours—just pop them straight into the oven when ready. Leftovers reheat beautifully—cover with foil and warm at 350°F for 15 minutes. I always make a double batch because this disappears faster than you'd think. The sauce can be prepped ahead too—it keeps for 5 days in the fridge.

Step-by-step instructions for pillowy beef and spinach cannelloni

Here's how to create restaurant-quality cannelloni with tender pasta, rich filling, and velvety sauce.

Heat the 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the 1 pound ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color and begins to brown—about 5-7 minutes. This is where all the flavor develops, so don't rush it.

Add the 2 whole shallots and 4 cloves garlic cloves (minced) to the skillet. Cook for another 3-4 minutes until the shallots soften and become translucent. Stir in the 5 ounces fresh spinach and cook just until wilted—about 1-2 minutes. Let the mixture cool slightly before handling.

In a separate bowl, combine the 15 ounces ricotta cheese, 0.25 cup whole milk, 0.5 cup parmesan cheese, 1 teaspoon salt, 0.5 teaspoon ground black pepper, and 1 teaspoon dried oregano. Mix until smooth and well combined. Fold in the cooked beef mixture, reserving any excess liquid from the skillet. The filling should be moist but not soupy—if it's too dry, add a splash of milk to help bind it.

Preheat your oven to 375°F. Lay out the 12 pillowy cannelloni sheets on a clean work surface. I like to keep a damp towel handy to prevent them from drying out while I work. Spoon about 2 tablespoons of the beef-spinach filling onto each sheet, spreading it evenly toward the wider end.

Fold the sides inward first, then roll the sheet tightly from the bottom up, tucking in the edges as you go. Place each filled cannelloni seam-side down in a greased 9x13-inch baking dish. If you're worried about them sticking, lightly grease the dish with olive oil or butter. Arrange them in a single layer, standing upright if needed to fit them all.

Pour 1 cup of your favorite marinara sauce over the assembled cannelloni, ensuring each piece is coated. Top with the 2 ounces mozzarella cheese, sliced into thin strips or small pieces. The cheese will melt beautifully during baking, creating a golden, bubbly crust.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. This initial covered bake ensures the filling stays moist and the pasta cooks through without drying out. After 25 minutes, remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.

You'll know it's done when the edges of the mozzarella are crispy and the sauce is bubbling vigorously. If the sauce seems too thick, add a splash of water or broth to loosen it before serving. Let the cannelloni rest for 5-10 minutes before serving—this allows the filling to set slightly and makes slicing easier.

While the cannelloni rests, heat the 0.5 cup heavy cream in a small saucepan over low heat until warm but not boiling. Stir in 1 tablespoon parmesan cheese and 1 tablespoon butter (if using) until smooth and creamy. This sauce adds a luxurious finish to the dish.

To serve, spoon the creamy sauce over each portion of cannelloni. Garnish with the 0.25 cup chopped fresh basil leaves just before serving. The basil adds a bright, fresh contrast to the rich, savory filling. Serve immediately with a side of garlic bread or a simple arugula salad to balance the richness.

Wine and beer pairings for these flavors

Italian Red Wine

A bold Chianti Classico or Sangiovese is my go-to pairing for beef and spinach cannelloni. The medium-bodied acidity cuts through the richness of the ricotta and beef, while earthy notes complement the spinach.

Look for a 2019-2021 vintage from Tuscany—Castello di Volpaia or Ruffino are excellent choices. Serve slightly chilled (60-65°F) to enhance its bright fruit flavors. 🍷

Light-Bodied White

For a refreshing contrast, try a Vermentino from Sardinia or a crisp Pinot Grigio from Alto Adige.

The citrus and mineral notes in these whites balance the dish's creaminess without overpowering the beef. Santa Margherita Pinot Grigio is a reliable option, or splurge on Planeta Vermentino for a more complex profile. Serve at 45-50°F to preserve its freshness.

Craft Beer Options

A Belgian witbier like Hoegaarden or Stella Artois works surprisingly well with cannelloni. The slight tartness and coriander notes cleanse your palate between rich bites. For something heartier, a German Helles (like Weihenstephaner) complements the dish's savory elements. Avoid heavy stouts—they'll clash with the delicate ricotta filling.

Unexpected Pairing

If you prefer beer, a rosé lager such as Heineken Rosé adds a fun twist. The subtle berry notes harmonize with the tomato sauce, while the effervescence refreshes your palate. For a non-alcoholic option, try San Pellegrino Aranciata—the orange flavor enhances the dish's herby notes beautifully. 🍺

Wine Service Tips

Decant red wines for 30-45 minutes before serving to soften tannins. Use Riedel or Schott Zwiesel glasses to concentrate aromas. For beer pairings, serve at 45-50°F—too cold dulls the flavors. I always keep a chilled carafe of white wine on hand for guests who prefer it over red.

Frequently asked questions