Cannelloni with Ricotta & Spinach: Classic Recipe & Wine Pairing Guide

Introduction

Imagine a bubbling tray of golden, cheese-crusted cannelloni emerging from the oven—the aroma of roasted garlic, creamy ricotta, and tangy tomato sauce filling your kitchen. This classic Italian dish is a true crowd-pleaser, beloved for its comforting layers, elegant presentation, and endless pairing possibilities with wine. Whether you’re hosting a dinner party or simply want to elevate a weeknight meal, Cannelloni offers a delicious canvas for exploring food and wine harmony. In this guide, we’ll walk you through the recipe step-by-step, unlock the secrets of the perfect wine for Cannelloni, and share tips to make your dining experience unforgettable—all with the convenience and local availability that American food and wine lovers expect.

About This Dish

Cannelloni—literally “large reeds” in Italian—originated in the regions of Emilia-Romagna and Campania, where fresh pasta and rich fillings are a way of life. Traditionally, these tube-shaped pasta shells are stuffed with a savory mixture, then baked under a blanket of sauce and cheese until irresistibly golden. While fillings can range from meat to seafood, the ricotta and spinach version is a timeless favorite for its creamy texture, subtle earthiness, and crowd-pleasing appeal.

In the United States, Cannelloni has found a home in both Italian-American restaurants and adventurous home kitchens. Its versatility and make-ahead convenience make it a natural choice for entertaining, while its rich, layered flavors invite thoughtful wine pairing. This dish is a celebration of Italian comfort food, but it’s also a gateway to exploring how wine can elevate everyday meals—something Vinomat is designed to help you discover with ease.

Key Ingredients & Their Role

Cannelloni Pasta: The foundation of the dish, these large, tube-shaped noodles hold the filling and absorb the surrounding sauces during baking. You can use dried cannelloni for convenience, or make fresh pasta sheets and roll them around the filling for an extra-special touch.

Ricotta Cheese: Ricotta brings a luscious, creamy texture and mild, milky flavor that balances the earthiness of spinach and the acidity of tomato sauce. Its delicate nature makes it a perfect canvas for both bold and subtle wines.

Spinach: Fresh spinach adds a pop of color, a touch of bitterness, and a subtle mineral note. When wilted and mixed with ricotta, it creates a filling that’s both light and satisfying, with a flavor profile that pairs beautifully with a range of wines, especially those with herbal or earthy undertones.

Parmesan and Mozzarella: Parmesan contributes a salty, umami punch, while mozzarella melts into a golden, stretchy topping. Together, they add depth and richness, inviting wines with enough body and acidity to cut through the cheese.

Tomato Passata: This smooth, strained tomato sauce provides a bright, slightly sweet acidity that lifts the richness of the cheeses and filling. Its presence is a key reason why medium-bodied reds and crisp whites work so well with this dish.

Garlic, Oregano, Basil: These aromatics add layers of flavor—garlic for pungency, oregano for a hint of Mediterranean warmth, and fresh basil for a fragrant, green finish. They bridge the dish to wines with herbal or spicy notes, making the pairing feel intentional and harmonious.

When considering wine pairing, think about balancing the creamy, salty, and umami qualities of the dish with wines that offer refreshing acidity, moderate tannins, and complementary flavors. The goal is a perfect match where neither the food nor the wine overwhelms the other—something the Vinomat app can help you achieve with personalized recommendations.

Recipe

Ingredients:

• 12 tubes Cannelloni pasta
• 400 g Ricotta cheese
• 250 g Fresh spinach (washed and chopped)
• 50 g Parmesan cheese (grated)
• 150 g Mozzarella cheese (grated)
• 1 Egg (lightly beaten)
• 2 cloves Garlic (minced)
• 2 tbsp Butter
• 1 tbsp Olive oil
• 500 ml (2 cups) Tomato passata
• 1 tsp Dried oregano
• To taste Salt
• To taste Black pepper (freshly ground)
• For garnish Fresh basil leaves

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chopped spinach to the skillet and sauté until wilted, about 2–3 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the cooled spinach, ricotta, grated Parmesan, and beaten egg. Mix well and season with salt and pepper to taste.
5. Fill each cannelloni tube with the ricotta and spinach mixture using a piping bag or spoon.
6. In a separate saucepan, melt the butter over medium heat. Add the tomato passata and dried oregano, stirring well. Simmer gently for 5 minutes and season with salt and pepper.
7. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
8. Arrange the filled cannelloni in a single layer over the sauce.
9. Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle grated mozzarella on top.
10. Cover with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
12. Let cool for 5 minutes, garnish with fresh basil, and serve warm.

Nutrition Facts (per serving):

• Calories: 480 kcal
• Protein: 27.0g
• Fat: 22.0g
• Carbohydrates: 56.0g
• Salt: 2.5g

Dietary Information: Contains gluten, Contains dairy, Nut-free

Perfect Wine Pairings

Cannelloni with ricotta and spinach is a study in contrasts: creamy, salty, and umami-rich, with a bright tomato sauce cutting through the richness. To find the perfect wine for Cannelloni, look for bottles that balance acidity, body, and flavor intensity—wines that refresh the palate and complement the dish without clashing.

What to Look For in a Wine Pairing

• Acidity: A wine with good acidity will cleanse the palate between bites of creamy cheese and rich filling. This is especially important with tomato-based sauces.
• Body: Medium-bodied wines work best—they have enough presence to stand up to the dish without overwhelming it.
• Flavor Profile: Herbal, earthy, or slightly fruity notes can mirror the spinach, basil, and oregano in the dish.
• Tannins: If you choose a red, opt for softer tannins to avoid bitterness with the cheese.

Specific Wine Recommendations

1. California Chardonnay ($18–$28, Total Wine, BevMo)

A well-oaked California Chardonnay brings buttery richness that echoes the ricotta, while its crisp acidity cuts through the cheese. Look for bottles from Sonoma or Napa—these often have a touch of vanilla and toast that harmonizes with the baked, golden top. Brands like Kendall-Jackson or La Crema are widely available and reliable.

2. Oregon Pinot Noir ($20–$30, Total Wine, Trader Joe’s)

Pinot Noir from Oregon is a stellar red wine pairing for Cannelloni. Its bright red fruit, subtle earthiness, and silky tannins complement the spinach and tomato sauce without overpowering the delicate ricotta. A bottle from Willamette Valley, such as A to Z or King Estate, is easy to find and offers great value.

3. Italian Barbera d’Asti ($15–$25, Total Wine, local wine shops)

Barbera, with its lively acidity and dark cherry flavors, is a classic Italian match for tomato-based pasta dishes. It’s light enough not to clash with the cheese, and its refreshing quality makes each bite of Cannelloni taste vibrant. Look for Vietti or Prunotto for reliable quality.

4. Spanish Albariño ($15–$22, Trader Joe’s, BevMo)

For a white wine option, Albariño from Spain offers zesty citrus and stone fruit notes, with a mineral edge that pairs beautifully with the spinach and herbs. Its brisk acidity and slight salinity make it a refreshing counterpoint to the dish’s richness.

Shopping Tips

All these wines are within the $15–$30 range and are regularly stocked at major retailers like Total Wine, Trader Joe’s, and BevMo. Don’t hesitate to ask staff for recommendations—they can often point you to new arrivals or hidden gems that make a perfect match for your Cannelloni.

Using Vinomat for Your Pairing

Vinomat takes the guesswork out of wine pairing. Simply input your dish (Cannelloni with ricotta and spinach), and the app suggests bottles based on your location, budget, and flavor preferences. It’s a great way to discover new wines and build confidence in your pairing choices.

Cooking Tips & Techniques

Prepping the Spinach: Be sure to squeeze out as much water as possible from the wilted spinach to prevent a soggy filling. A clean kitchen towel or paper towels work well for this.

Filling the Cannelloni: A piping bag makes stuffing the tubes quick and tidy, but a zip-top bag with the corner snipped off works just as well. Take care not to overfill, or the tubes may burst during baking.

Sauce Consistency: If your tomato passata is very thick, thin it with a splash of water or stock. The sauce should coat the pasta but not drown it.

Baking: Covering the dish with foil for the first part of baking ensures the pasta cooks through evenly. Removing the foil at the end lets the cheese brown beautifully.

Resting: Let the Cannelloni rest for a few minutes after baking. This allows the flavors to settle and makes serving easier.

Make-Ahead: Assemble the dish up to a day in advance and refrigerate. Add 5–10 minutes to the baking time if starting from cold.

Serving Suggestions

Present your Cannelloni straight from the oven, garnished with fresh basil leaves for a pop of color and aroma. Serve on warm plates with a simple green salad dressed in lemon vinaigrette to refresh the palate between bites. For a true Italian-American experience, offer crusty bread for mopping up any extra sauce.

When setting the table, consider the wine pairing as part of the experience. Pour your chosen wine into proper glasses, and take a moment to appreciate how the flavors interact. This attention to detail transforms a simple meal into a memorable occasion.

Conclusion

Cannelloni with ricotta and spinach is more than just a pasta bake—it’s an invitation to explore the art of food and wine pairing. Whether you opt for a lush California Chardonnay, an earthy Oregon Pinot Noir, a vibrant Italian Barbera, or a crisp Spanish Albariño, the right wine can elevate this comforting classic to new heights. With the recipe and tips in this guide, you’re ready to create a restaurant-quality meal at home, no matter your wine knowledge or cooking experience. For even more pairing ideas and personalized recommendations, try Vinomat—your digital sommelier for discovering the perfect match every time. Cheers to great food, great wine, and the joy of sharing both with friends and family!