Spinach, Mushroom and Cheese Cannelloni
This spinach, mushroom and cheese cannelloni combines tender pasta tubes filled with savoury mushrooms, fresh spinach, and creamy cheese, baked until golden for a comforting Italian-inspired family dinner.
Spinach, Mushroom and Cheese Cannelloni is a comforting Italian-inspired pasta bake filled with savoury mushrooms, tender spinach, and creamy cheese. The stuffed pasta tubes bake together in a rich sauce until beautifully tender, with a golden, cheesy topping that’s hard to resist. I especially love how the earthy mushrooms balance the richness of the cheese. It’s a hearty vegetarian dinner that’s perfect for cosy family meals or relaxed weekend gatherings.
Creamy Spinach, Mushroom and Cheese Cannelloni
This homemade cannelloni is filled with tender spinach, savoury mushrooms, and creamy cheese, all tucked inside pasta tubes and baked in a rich sauce. The golden, bubbling cheese topping adds a lovely finish to this comforting vegetarian pasta bake.
Why You’ll Love This Cheesy Vegetarian Cannelloni
The combination of earthy mushrooms, spinach, and creamy cheese makes this stuffed pasta especially satisfying. I like how the mushrooms add a savoury depth that balances the richness of the filling. As the cannelloni bakes, the pasta softens and the flavours come together beautifully. It’s comfort food without the meat.
Perfect for Family Dinners and Special Gatherings
This spinach and mushroom cannelloni is a lovely choice for Sunday dinners, cosy evenings, or entertaining guests. Serve it with garlic bread or a crisp green salad to balance the creamy filling. I like to let the baked cannelloni rest for a few minutes before serving so the pasta holds together more easily.
How to Make Spinach, Mushroom and Cheese Cannelloni
Making the Creamy Ricotta and Parmesan Cannelloni Filling
The cheese filling is what gives this spinach, mushroom and cheese cannelloni its lovely rich texture. Start by combining ricotta, grated Parmesan, shredded cheese, and egg in a large mixing bowl. I like to stir everything gently until the ingredients are evenly combined but the mixture still has a little texture. The egg helps bind the cheeses together as the cannelloni bakes, creating a creamy, savoury filling that pairs beautifully with the spinach and mushrooms.
Preparing the Spinach, Mushroom and Ricotta Cannelloni Filling
Start by sautéing the mushrooms and onions until softened, then add the fresh spinach and cook until wilted. I like to let the vegetables cool slightly before folding them into the ricotta and Parmesan mixture. This helps keep the cheese filling thick and creamy rather than watery. The mushrooms add a lovely earthy flavour, while the spinach brings freshness to every bite. Once everything is combined, you’ll have a rich, savoury filling ready for stuffing the cannelloni pasta tubes.
Filling and Assembling Spinach, Mushroom and Cheese Cannelloni
Spread a layer of tomato sauce across the bottom of a baking dish, then arrange the cannelloni tubes filled with the creamy spinach, mushroom, and ricotta mixture. I find a piping bag makes filling the pasta much easier and less messy. Try not to pack the tubes too tightly, as the filling needs a little room to settle. Once arranged, cover the cannelloni generously with sauce so the pasta can soften evenly as it bakes. This helps prevent dry, chewy edges.
My Kitchen Tip: Keep Spinach and Mushroom Cannelloni Creamy
One thing I find helpful when making spinach, mushroom and cheese cannelloni is cooking off the extra moisture from the mushrooms and spinach before adding them to the ricotta filling. Too much liquid can make the cheese mixture watery. I also make sure the stuffed cannelloni tubes are generously covered with tomato sauce before baking. This helps the pasta soften evenly while keeping the filling creamy. Let the baked cannelloni rest for a few minutes before serving. It makes those cheesy portions much easier to lift out!
Spinach, Mushroom and Cheese Cannelloni
Equipment
- Large skillet
- Large mixing bowl
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Cheese grater
- Measuring cups and spoons
- Piping bag or zip-top bag
- 9 x 13-inch baking dish
- Aluminum foil
Ingredients
Spinach and Mushroom Mixture
- 1 tablespoon olive oil
- 1 yellow onion small, finely diced
- 8 ounces mushrooms finely chopped
- 3 garlic cloves minced
- 5 ounces spinach fresh and roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Cheese Filling
- 2 cups ricotta cheese whole-milk
- 1 cup cottage cheese
- 1½ cups mozzarella cheese shredded
- ½ cup Parmesan cheese finely grated
- 1 egg large
- 2 tablespoons fresh parsley chopped and optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Assembling
- 12 to 14 cannelloni tubes oven-ready
- 3½ to 4 cups marinara sauce divided
- Chopped fresh basil or parsley for serving optional
Instructions
Prepare the spinach and mushrooms
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and chopped mushrooms. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and most of the moisture released by the mushrooms has evaporated.
- Stir in the garlic, Italian seasoning, basil, red pepper flakes, salt and black pepper. Cook for about 30 seconds, just until fragrant.
- Add the spinach in batches, stirring as it wilts. Cook for another 2 to 3 minutes, or until the spinach is tender and there is very little liquid remaining in the skillet.
- Remove the skillet from the heat and allow the mixture to cool for about 10 minutes.
Make the cheese filling
- In a large mixing bowl, combine the ricotta, cottage cheese, mozzarella, Parmesan, egg, parsley, salt and black pepper.
- Stir until the ingredients are evenly mixed. The filling will be thick and slightly textured.
- Fold the cooled spinach and mushroom mixture into the cheese mixture.
- Reserve some filling for the top
- Set aside approximately 1½ cups of the spinach and cheese filling. This will be piped over the assembled cannelloni before baking.
- Transfer the remaining filling to a large piping bag or sturdy zip-top bag. Cut an opening in one corner that is slightly smaller than the cannelloni tubes.
Prepare the baking dish
- Preheat the oven to 375°F or 190°C.
- Spread approximately 1½ cups of marinara sauce evenly over the bottom of a 9-by-13-inch baking dish.
- Make sure the bottom is completely covered. The sauce helps prevent the cannelloni from sticking and provides the moisture needed to cook the oven-ready pasta.
Fill the cannelloni
- Pipe the spinach and cheese filling into both ends of each cannelloni tube until completely filled.
- Arrange the stuffed cannelloni in a single layer over the marinara sauce.
- Try not to pack the tubes too tightly together. Leaving a little room between them allows the sauce to surround the pasta and helps it cook evenly.
Add the sauce
- Spoon the remaining marinara sauce over and around the filled cannelloni.
- Make sure the pasta tubes are generously covered with sauce, especially around their edges. Any exposed pasta may become dry during baking.
Pipe the remaining filling on top
- Place the reserved spinach and cheese filling in a clean piping bag or zip-top bag.
- Pipe the filling in neat strips or rows across the top of the sauced cannelloni. You can follow the direction of each pasta tube or create evenly spaced lines across the baking dish.
- Smooth any uneven ends with the back of a spoon or a small spatula. It does not need to look perfect. The slightly rustic topping becomes golden and appetizing as it bakes.
- No additional mozzarella topping is needed.
Bake the cannelloni
- Loosely tent the baking dish with aluminum foil. Avoid pressing the foil directly against the piped cheese topping.
- Bake for 35 to 40 minutes.
- Remove the foil and continue baking for another 12 to 18 minutes, until the tomato sauce is bubbling, the pasta is tender and the piped filling is lightly golden in several spots.
- For a little more colour, place the cannelloni under the broiler for 1 to 2 minutes. Watch it closely because the cheese topping can brown quickly.
Rest and serve
- Remove the cannelloni from the oven and let it rest for approximately 10 minutes before serving.
- The resting time allows the creamy spinach and cheese filling to settle, making the cannelloni easier to portion without the filling spilling out.
- Garnish with chopped basil or parsley, if desired.
Notes
- Cook the mushrooms and spinach until the excess moisture evaporates to prevent a watery vegetarian cannelloni filling.
- Let the cooked vegetables cool before combining them with the cheese and egg.
- A piping bag makes the spinach and mushroom cannelloni much easier and cleaner to fill.
- Reserve about 1½ cups of filling to pipe neatly over the top instead of adding extra mozzarella.
- Cover the pasta tubes generously with marinara sauce so the oven-ready cannelloni becomes tender.
- Tent the foil loosely so it does not stick to the creamy cheese topping.
- Let the baked cannelloni rest for 10 minutes before serving. It holds together much better.
- Assemble this meatless cannelloni recipe one day ahead and refrigerate until ready to bake.