Easy Microwave Spinach Cannelloni with Ricotta for Two

There are some nights when you want something warm, cheesy, and comforting, but making a full pan of baked pasta sounds like way too much work.

That is where this easy spinach cannelloni comes in.

Instead of boiling pasta tubes and turning on the oven, this shortcut version uses egg roll wrappers to hold a creamy ricotta and spinach filling. Add marinara sauce, plenty of mozzarella, and a little parmesan, and you end up with a cozy Italian-style dinner that comes together surprisingly fast.

Even better, the recipe makes two individual servings, so it works especially well for a simple dinner for two.

Why You’ll Love This Spinach Cannelloni

It is the kind of shortcut dinner that feels much more substantial than the amount of work it takes.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup frozen spinach, thawed and well-drained
• 1/4 cup grated parmesan cheese
• 1 egg
• 1 teaspoon salt
• 2 egg roll wrappers
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Additional parmesan cheese, optional

The Shortcut: Egg Roll Wrappers

Traditional cannelloni usually means pasta tubes filled with cheese, spinach, meat, or another filling and then baked with sauce.

This recipe takes a very different shortcut.

Each egg roll wrapper is cut in half, filled with the ricotta-spinach mixture, and rolled around the filling. The wrappers soften as they cook beneath the marinara and mozzarella, giving you the feel of a small stuffed pasta dish without having to boil pasta first.

How to Make Microwave Spinach Cannelloni

1. In a small bowl, combine the ricotta cheese, grated parmesan, thawed and well-drained spinach, egg, and salt.

2. Mix until everything is evenly combined.

3. Cut each egg roll wrapper in half. You should now have four pieces.

4. Spoon about 1/4 cup of filling onto the short end of each wrapper piece.

5. Roll each one loosely so the filling is completely covered.

6. Place two filled rolls, seam-side down, into each of two ceramic microwave cookers.

7. Top each cooker with 1/2 cup marinara sauce.

8. Sprinkle each serving with 1/2 cup shredded mozzarella cheese.

9. Place the lid on the first cooker and microwave on high for 1 1/2 minutes.

10. Remove carefully and let it rest, covered, for 1 minute.

11. Check that the filling is fully heated through. Add short additional cooking intervals if needed.

12. Repeat with the second cooker and sprinkle with extra parmesan before serving, if desired.

Why Drain the Spinach Well?

This small step makes a bigger difference than you might expect.

Frozen spinach holds quite a bit of water after thawing. If too much of that liquid goes into the filling, the ricotta mixture can become loose, and the finished cannelloni may turn watery.

After thawing the spinach, squeeze or press out as much excess moisture as you reasonably can before mixing it with the cheese.

Why This Recipe Works

Ricotta and spinach are a classic pairing for stuffed pasta because they balance each other so well.

The ricotta gives the filling a soft, creamy texture, parmesan adds a salty savory note, and spinach keeps the dish from feeling too heavy.

Then you have marinara sauce around the rolls and mozzarella melting over the top.

The result is familiar comfort-food territory—creamy filling, tomato sauce, and melted cheese—just in a much faster format.

Tips for the Best Results

Keep the Filling Portions Even

Using roughly the same amount of filling in each wrapper helps the rolls cook more consistently.

Roll Loosely

You want the filling covered, but there is no need to pull the wrapper extremely tight. A little room makes rolling easier.

Place the Seam Side Down

This helps keep each roll closed while it cooks.

Drain the Spinach Thoroughly

Too much moisture can thin both the filling and the finished sauce.

Let It Rest Before Opening

That covered minute after microwaving gives the heat time to continue moving through the filling.

Check the Center Before Serving

Because the filling contains egg, make sure the center is fully heated and cooked through. Microwave power varies, so additional short cooking intervals may sometimes be needed.

What to Serve With Spinach Cannelloni

This ricotta spinach cannelloni is filling enough to be a small meal on its own, but it also pairs nicely with:

• A simple green salad
• Garlic bread
• Broccoli garlic sauté
• Green beans almondine
• Zucchini and tomato sauté
• Extra marinara sauce

For an easy dinner, a small salad on the side is probably all you need.

Can I Make It Ahead?

You can prepare the ricotta and spinach filling ahead of time and keep it refrigerated.

For the best texture, wait to assemble the wrappers until closer to cooking time. Leaving the uncooked wrappers sitting in marinara sauce for too long can make them overly soft.

Can I Use Fresh Spinach?

Yes, but the original recipe is written for frozen spinach.

If you use fresh spinach, cook it first, let it cool, chop it, and remove as much moisture as possible before adding it to the ricotta mixture.

The final amount should be similar to the drained frozen spinach called for in the recipe.

Why a Ceramic Microwave Cooker Works Well Here

Stuffed recipes can get messy quickly, especially once tomato sauce and melted cheese are involved.

Making two cannelloni rolls in each ceramic cooker keeps the portion compact and lets the marinara stay around the rolls while the mozzarella melts on top.

And once dinner is ready, there is no need to transfer everything into another serving dish. For a recipe like this, that individual-casserole feel is part of the appeal.

Frequently Asked Questions

Food safety note: Microwave wattage and cooking performance vary. Because this filling contains egg, make sure the center is fully cooked and heated through before serving. Add additional microwave time in short intervals when needed.