Instructions

Step 1: Prepare the Filling

Heat the olive oil in a skillet over medium heat.

Sauté the onion until softened, then add the garlic and cook for 30 seconds.

Add the spinach, zucchini, and carrot.

Cook until the vegetables are tender and most of the moisture has evaporated.

Allow the mixture to cool slightly.

Transfer to a bowl and mix with:

• Ricotta cheese
• Parmesan cheese
• Egg
• Italian seasoning
• Salt
• Black pepper

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Step 2: Make the Tomato Sauce

In a saucepan, heat the olive oil.

Cook the onion until soft.

Add the garlic and cook briefly.

Stir in:

• Crushed tomatoes
• Tomato paste
• Sugar
• Basil
• Oregano

Season with salt and pepper.

Simmer for 15–20 minutes, stirring occasionally.

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Step 3: Fill the Cannelloni

Using a spoon or piping bag, carefully fill each cannelloni tube with the vegetable mixture.

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Step 4: Assemble

Spread a layer of tomato sauce over the bottom of the baking dish.

Arrange the filled cannelloni in a single layer.

Cover with the remaining tomato sauce.

Sprinkle with:

• Mozzarella
• Parmesan
• Chopped bacon (optional)

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Step 5: Bake

Preheat the oven to 375°F (190°C).

Cover the dish with foil and bake for 35 minutes.

Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.

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Step 6: Serve

Let the cannelloni rest for 10 minutes before serving.

Garnish with fresh parsley or basil and enjoy.

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Tips for Success

• Use fresh spinach for the best flavor.
• Let the vegetable filling cool before mixing with the cheeses.
• Cover the pasta completely with sauce to keep it tender during baking.
• Allow the dish to rest before slicing for cleaner servings.

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Serving Suggestions

Serve with:

• Garlic bread
• Caesar salad
• Mixed green salad
• Roasted vegetables
• A glass of sparkling water or iced tea

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

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Freezing

Assemble the casserole before baking, wrap tightly, and freeze for up to 3 months.

Bake from thawed, adding 10–15 minutes to the cooking time if needed.

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Nutrition (Approximate Per Serving)

• Calories: 480
• Protein: 24 g
• Carbohydrates: 35 g
• Fat: 27 g
• Fiber: 5 g

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Frequently Asked Questions

Can I make this vegetarian?

Yes. Simply omit the bacon to create a delicious vegetarian meal.

Can I use frozen spinach?

Absolutely. Thaw and squeeze out as much moisture as possible before adding it to the filling.

Can I prepare it in advance?

Yes! Assemble the dish up to 24 hours ahead, cover, refrigerate, and bake when ready to serve.

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Final Thoughts

This Spinach & Mixed Vegetable Cannelloni with Italian Tomato Sauce is a delicious baked pasta dish that’s rich, comforting, and packed with flavor. Creamy ricotta, fresh vegetables, savory tomato sauce, and bubbling cheese come together to create an unforgettable family meal that’s perfect for any occasion. One bite, and it’s sure to earn a permanent place in your dinner rotation! 🇮🇹🍝🧀