Description
Spinach Ricotta Cannelloni is a classic Italian comfort dish featuring tender pasta tubes filled with a creamy mixture of ricotta cheese and spinach, baked in a rich tomato sauce and topped with melted mozzarella or Parmesan cheese. This recipe combines fresh ingredients and traditional flavors to create a satisfying and wholesome meal perfect for family dinners or special occasions.
Ingredients
Scale
Filling
- 500g fresh or frozen spinach (about 17 oz)
- 400g ricotta cheese (about 14 oz)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional, for binding)
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
Tomato Sauce
- 800g canned tomatoes, crushed or whole (about 28 oz)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper, to taste
- A pinch of sugar (optional, to balance acidity)
- Fresh basil (optional)
Assembly
- 12-14 cannelloni tubes
- Grated mozzarella or Parmesan cheese for topping
Instructions
- Prepare the filling: If using fresh spinach, wash and cook it in a little water until wilted, then drain thoroughly and squeeze out excess water. For frozen spinach, thaw and drain well. Heat a pan with some olive oil and sauté the chopped onion and minced garlic until soft and fragrant. Add the cooked spinach, cook briefly to combine, then remove from heat and let cool. Once cooled, finely chop or blend the spinach for a smoother texture, then mix it with ricotta, the optional egg, salt, pepper, and nutmeg until well combined.
- Prepare the tomato sauce: Heat olive oil in a pan and sauté the finely chopped onion and minced garlic until translucent. Add the canned tomatoes—crush them if whole—and season with salt, pepper, and an optional pinch of sugar to balance the acidity. Let the sauce simmer gently for about 20 minutes to develop its flavor. Add fresh basil if desired for extra aroma and taste.
- Cook the cannelloni tubes: Bring a large pot of salted water to a boil. Add the cannelloni tubes and cook for 6-7 minutes until slightly softened but still firm. Drain carefully and set aside to cool and prevent sticking.
- Stuff the cannelloni: Using a spoon or piping bag, carefully fill each cooked cannelloni tube with the spinach and ricotta filling, ensuring they are evenly stuffed without tearing.
- Assemble the dish: Preheat your oven to 180°C (350°F). Spread a thin layer of the prepared tomato sauce evenly at the bottom of a baking dish. Arrange the stuffed cannelloni tubes neatly over the sauce, then cover them with the remaining tomato sauce. Generously sprinkle grated mozzarella or Parmesan cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes to heat through and meld flavors. Remove the foil and continue baking for another 10 minutes to allow the cheese topping to brown and become bubbly.
- Serve: Allow the cannelloni to rest for a few minutes after baking before serving. Serve warm with a side salad or garlic bread for a delicious meal.
Notes
- Using the optional egg in the filling helps bind the mixture but can be omitted for a lighter vegetarian dish.
- Fresh spinach provides a brighter taste, but frozen spinach works well and is more convenient.
- Be careful not to overcook cannelloni tubes; they should be slightly undercooked before stuffing to avoid becoming mushy after baking.
- The nutmeg adds a subtle warmth to the filling but can be omitted if preferred.
- For a vegetarian option, ensure the cheese and any added ingredients do not contain animal rennet.
- Leftovers keep well and can be reheated covered in the oven or microwave.
