Description
Spinach Ricotta Cannelloni is a classic Italian dish featuring tender pasta tubes filled with a creamy mixture of ricotta cheese and fresh spinach, baked in a rich homemade tomato sauce and topped with melted mozzarella or Parmesan cheese. This comforting and flavorful recipe is perfect for a hearty family meal or special occasion.
Ingredients
Scale
For the Filling
- 500g (about 17 oz) spinach (fresh or frozen)
- 400g (about 14 oz) ricotta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg (optional for binding)
- Salt and pepper to taste
- A pinch of nutmeg (optional)
For the Tomato Sauce
- 800g (about 28 oz) canned tomatoes (crushed or whole)
- 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)
For 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 and squeeze out excess water. If using frozen spinach, thaw and drain thoroughly. In a pan, heat olive oil and sauté the finely chopped onion and minced garlic until soft and fragrant. Add the spinach, cook briefly, then remove from heat and let it cool. Once cooled, chop the spinach finely or blend for a smoother texture. Combine the spinach with ricotta cheese, optionally add the egg for binding, and season with salt, pepper, and a pinch of nutmeg.
- Prepare the Tomato Sauce: In a separate pan, heat the olive oil and sauté the chopped onion and garlic until translucent. Add the canned tomatoes, crushing them if whole, along with salt, pepper, and a pinch of sugar to balance acidity. Simmer the sauce gently for about 20 minutes to meld the flavors. Optionally add fresh basil 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 not fully cooked. Drain the tubes carefully and set aside to cool.
- Stuff the Cannelloni: Using a spoon or piping bag, carefully fill each cannelloni tube with the prepared spinach and ricotta mixture, ensuring they are fully stuffed without breaking.
- Assemble the Dish: Preheat the oven to 180°C (350°F). Spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange the stuffed cannelloni tubes evenly on top and cover them with the remaining tomato sauce. Sprinkle a generous amount of grated mozzarella or Parmesan cheese over the top.
- Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for an additional 10 minutes to allow the cheese topping to brown and bubble.
- Serve: Allow the cannelloni to rest for a few minutes after baking. Serve warm with a complementary side dish such as a fresh salad or garlic bread for a complete meal experience.
Notes
- If fresh spinach is used, make sure to squeeze out all excess water to avoid a watery filling.
- The egg in the filling is optional but helps bind the mixture for easier stuffing.
- You can blend the spinach filling for a smoother texture if preferred.
- Adjust seasoning in both filling and sauce to taste, especially salt and pepper.
- For a vegetarian option, ensure the cheese used does not contain animal rennet.
- The cooking time for cannelloni tubes can vary by brand, so check package instructions if available.
- Fresh basil in the sauce adds a wonderful aroma but can be omitted if not available.
