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Spinach and Ricotta Cannelloni Calories
A baked pasta dish filled with ricotta and spinach; provides protein and calcium.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
2 piece (medium) of Spinach and Ricotta Cannelloni (200 g) has 330 calories. That works out to 165 calories per 100 g. It contains 38 g of carbs, 15.6 g of protein, 13 g of fat and 4.4 g of fiber. Its 110 µg of Vitamin K covers 92% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Spinach and Ricotta Cannelloni Nutrition Facts
Selected: 2 piece (medium) · 200 g
330
KCAL / 200G
Carbs
38g
· 14% DV
Protein
15.6g
· 31% DV
Fat
13g
· 17% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 19% · Fat 35%
Spinach and Ricotta Cannelloni nutrition facts table · 2 piece (medium) (200 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 330 kcal | |
| Total fat | 13 g | 17% |
| Saturated fat | 6.4 g | 32% |
| Trans fat | 0.2 g | |
| Sodium | 600 mg | 26% |
| Total carbohydrate | 38 g | 14% |
| Fiber | 4.4 g | 16% |
| Protein | 15.6 g | 31% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Medium Spinach and Ricotta Cannelloni?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 110 g | 182 kcal |
| 1 ounce (medium) | 28.4 g | 47 kcal |
| 1 piece (small) | 90 g | 149 kcal |
| 100 g | 100 g | 165 kcal |
| 2 piece (medium) | 200 g | 330 kcal |
| 1 cup (medium) | 220 g | 363 kcal |
| 1 serving (medium) | 250 g | 413 kcal |
| 3 piece (large) | 300 g | 495 kcal |
| 1 serving (large) | 350 g | 578 kcal |
Calculated from 165 calories per 100 g.
Frequently Asked Questions About Spinach and Ricotta Cannelloni
What is Spinach and Ricotta Cannelloni made of?
Spinach and Ricotta Cannelloni is made by filling large pasta tubes with a mixture of spinach and ricotta, covering them with sauce, and baking them. Tomato sauce, béchamel, or a combination of the two is commonly used.
Where did Spinach and Ricotta Cannelloni originate?
Spinach and Ricotta Cannelloni belongs to the Italian tradition of baked, stuffed pasta. Cannelloni are large pasta tubes filled before baking, and spinach with ricotta is one of the familiar Italian filling combinations.
Is Spinach and Ricotta Cannelloni the same as manicotti?
No, Spinach and Ricotta Cannelloni and manicotti are similar stuffed-pasta dishes, but the names usually refer to different pasta shapes. Cannelloni are typically smooth tubes, while manicotti are often larger and ridged; usage can vary by region.
Can you use frozen spinach in Spinach and Ricotta Cannelloni?
Yes, frozen spinach works well in Spinach and Ricotta Cannelloni. Thaw it first and squeeze out as much water as possible before mixing it with the ricotta; excess moisture can make the filling watery and the pasta sauce thin.
How do you keep the filling from coming out of Spinach and Ricotta Cannelloni?
To keep the filling inside Spinach and Ricotta Cannelloni, fill each tube gently and avoid packing the mixture so tightly that it splits the pasta. Arrange the tubes snugly in the baking dish, with the seam or opening facing upward.
Can Spinach and Ricotta Cannelloni be cooked from frozen?
Yes, Spinach and Ricotta Cannelloni can usually be baked from frozen if it was assembled in a freezer-safe dish. Keep it covered while it heats through, then uncover to finish; allow extra baking time and check that the centre is hot.
Can Spinach and Ricotta Cannelloni be made without béchamel sauce?
Yes, Spinach and Ricotta Cannelloni can be made with tomato sauce alone. Spread enough sauce under and over the pasta tubes to keep them moist as they bake; a little grated cheese on top adds a browned finish.
How do you stop Spinach and Ricotta Cannelloni from drying out?
Keep Spinach and Ricotta Cannelloni covered with sauce from end to end, and cover the baking dish for much of the cooking time. Uncovered pasta or a dish with too little sauce can dry out before the tubes become tender.
How long does leftover Spinach and Ricotta Cannelloni last in the fridge?
Leftover Spinach and Ricotta Cannelloni keeps for 3–4 days in the refrigerator when stored promptly in a covered container. Reheat only the portion you plan to eat, and make sure it is hot all the way through.
What should you serve with Spinach and Ricotta Cannelloni?
A crisp green salad is a good match for Spinach and Ricotta Cannelloni because it balances the creamy filling and baked pasta. Roasted vegetables or garlic bread also work, though the dish is filling enough to serve on its own.
Spinach and Ricotta Cannelloni Vitamins & Minerals
Vitamins
Vitamin K
110µg · 92% DV
Vitamin A
320µg · 36% DV
B12
0.7µg · 29% DV
B2
0.36mg · 28% DV
Minerals
Selenium
28µg · 51% DV
Phosphorus
290mg · 41% DV
Manganese
0.7mg · 30% DV
Sodium
600mg · 26% DV
Potassium ⭐
460mg · 14% DV
Spinach and Ricotta Cannelloni Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Spinach and Ricotta Cannelloni
To burn the 330 calories in 2 piece (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Spinach and Ricotta Cannelloni?
Spinach and Ricotta Cannelloni is an Italian baked pasta dish made by filling wide pasta tubes with spinach and ricotta, then baking them under sauce. Recipes vary: tomato sauce is common, while béchamel gives the top a richer, creamy finish. The filling stays soft against the tender pasta, with spinach adding a mild, savoury flavour.
Serve it hot as a main course, often with a green salad; in Italy, it can be part of a family meal or a celebratory spread. It provides carbohydrates along with protein and calcium, with 7.8 g of protein per 100 g. For a lighter meal, use a moderate amount of béchamel and pair a portion with plenty of salad.
How Nutritious Is Spinach and Ricotta Cannelloni?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Spinach and Ricotta Cannelloni Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Spinach and Ricotta Cannelloni Contain Allergens?
Contains these allergens:
Which Diets Is Spinach and Ricotta Cannelloni Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Spinach and Ricotta Cannelloni Fat Profile
SATURATED
6.4g
MONOUNSATURATED
4.2g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.