Cannelloni, the large pasta tubes filled with rich and flavorful fillings, are a comforting classic in Italian cuisine. This recipe takes that concept up a notch by combining two classic ingredients—spinach and ricotta—into a creamy, satisfying filling that’s complemented by a savory tomato sauce. It’s perfect for a hearty family meal or for impressing guests at a dinner party.
This dish offers a delightful balance of flavors: the creamy richness of ricotta paired with the earthy spinach, all baked to golden perfection. Whether you’re a seasoned cook or a beginner, this recipe will have you creating an Italian favorite in no time.
Ingredients:
For the Filling:
- 400g (14 oz) fresh spinach (or frozen spinach, thawed and drained)
- 500g (2 cups) ricotta cheese
- 1 egg
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 800g (28 oz) canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- A pinch of sugar (optional, to balance acidity)
For Assembling:
- 12-14 cannelloni pasta tubes
- 1 ½ cups grated mozzarella cheese
- Fresh basil or parsley for garnish (optional)
- Instructions:
- Prepare the Spinach and Ricotta Filling:
- If using fresh spinach, cook it in a large pan with a little water until wilted. Drain well, squeezing out any excess moisture. Chop finely.
- In a mixing bowl, combine the ricotta, chopped spinach, egg, grated Parmesan, garlic, salt, pepper, and nutmeg (if using). Stir until well combined. Set aside.
- Make the Tomato Sauce:
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, oregano, basil, salt, pepper, and sugar (if using). Bring to a simmer, then reduce heat and let it cook for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare the Cannelloni:
- Preheat your oven to 180°C (350°F).
- Cook the cannelloni tubes according to package instructions, but slightly undercook them (they will continue cooking in the oven). Drain and set aside.
- Assemble the Cannelloni:
- Spread a thin layer of the tomato sauce on the bottom of a large baking dish.
- Using a spoon or piping bag, stuff each cannelloni tube with the spinach and ricotta filling.
- Place the stuffed tubes in the baking dish, side by side.
- Pour the remaining tomato sauce over the top of the stuffed cannelloni, ensuring each one is covered.
- Sprinkle the grated mozzarella cheese evenly over the top.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Serve:
- Once baked, let the cannelloni rest for a few minutes before serving.
- Garnish with fresh basil or parsley if desired, and enjoy!
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This Creamy Spinach and Ricotta Cannelloni is a dish that combines rich flavors and comforting textures, sure to satisfy any pasta lover. Perfect for a cozy family dinner or a special occasion!
- Prepare the Spinach and Ricotta Filling:
