Italian Sausage Spinach Cannelloni
Indulge in the comforting flavors of Italian Sausage Spinach Cannelloni, a hearty, oven-baked classic that perfectly combines savory and cheesy goodness. Tender cannelloni tubes are generously filled with a luscious mixture of juicy Italian sausage, fresh spinach, creamy ricotta, and shredded mozzarella, all elevated with a hint of Parmesan and Italian seasoning. The stuffed pasta is nestled in a rich marinara sauce, topped with golden, bubbly cheese, and baked to perfection. Whether you're creating a cozy family dinner or an elegant main dish for a gathering, this recipe delivers authentic Italian comfort in every bite. Ready in just over an hour, it's a restaurant-worthy dish that's surprisingly simple to make at home. Garnish with fresh parsley for a pop of color and extra finesse!
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Recipe Information
Ingredients
- 12 pieces Dried cannelloni pasta
- 1 pound Italian sausage (casings removed)
- 4 cups Fresh spinach (roughly chopped)
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 3 cups Marinara sauce
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
Bring a large pot of salted water to a boil. Cook the cannelloni tubes for 5-6 minutes or until slightly softened but not fully cooked (they will finish cooking in the oven). Drain and place on a baking sheet to cool slightly.
In a large skillet over medium heat, heat the olive oil. Add the garlic and sauté for 30 seconds until fragrant.
Add the Italian sausage to the skillet. Cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5-7 minutes.
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooled sausage and spinach mixture with ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, salt, black pepper, and Italian seasoning. Mix well to combine.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Using a piping bag or a small spoon, carefully stuff each cannelloni tube with the sausage-spinach filling. Place the filled tubes in a single layer in the baking dish.
Pour the remaining 2 cups of marinara sauce over the stuffed cannelloni, ensuring all the pasta is evenly covered to prevent drying out.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove the cannelloni from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 620 mg | 48% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
