Spinach and Ricotta Filled Cannelloni
There’s something inherently comforting about a plate of perfectly baked cannelloni filled with a delicious mixture of spinach and ricotta. This classic Italian dish brings together the subtle flavors of ricotta cheese, the earthiness of spinach, and a rich tomato sauce, all enveloped in tender pasta and topped with melted cheese. It’s a simple yet indulgent meal perfect for cozy nights in or a family dinner.
In this blog post, we’ll take a deep dive into what makes spinach and ricotta cannelloni so special, and how you can prepare this comforting dish right in your own kitchen!
What is Cannelloni?
Cannelloni, also known as manicotti in some regions, is a cylindrical-shaped pasta that is typically stuffed with a variety of fillings, ranging from meat to cheese and vegetables. The filled tubes are then covered in sauce and baked to perfection. The most popular filling for cannelloni in Italian cuisine is a blend of spinach and ricotta cheese, which creates a creamy, mild flavor balanced by the vibrant, herby taste of spinach.
Why Spinach and Ricotta?
- Ricotta Cheese: Soft, creamy, and slightly sweet, ricotta provides the perfect texture for filling cannelloni. It’s a great base for adding different flavors and works well with spinach to balance the dish.
- Spinach: Spinach offers a healthy and earthy taste, making it the perfect complement to the creamy ricotta. The slight bitterness of spinach is softened when combined with the cheese and a flavorful tomato sauce.
Together, these two ingredients create a harmonious and satisfying dish that’s hearty yet light.
Spinach and Ricotta Filled Cannelloni: A Classic Italian Comfort Dish
Ingredients
For the Filling:
- 250 gm ricotta cheese
- 400 gm fresh spinach, wilted and chopped
- 1 no egg (optional, for binding)
- 100 gm grated Parmesan cheese
- 1 clove garlic, finely chopped
- Salt and pepper to taste
- A pinch of nutmeg (optional
For the Cannelloni:
- 12-15 pcs cannelloni tubes (you can also use fresh lasagna sheets and roll them)
For the Tomato Sauce:
- 400 gm canned tomatoes
- 1 bulb onion, finely chopped
- 2 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- A handful of fresh basil or oregano
For the Topping:
- 100 gm grated mozzarella or Parmesan cheese
- A few fresh basil leaves for garnish
Instructions
Step-by-Step Recipe
Step 1: Prepare the Filling
- 1. Cook the Spinach: Begin by wilting the spinach in a pan over medium heat. Once wilted, squeeze out any excess water and chop it finely.
- 2. Mix the Filling: In a bowl, combine the ricotta cheese, chopped spinach, egg (if using), garlic, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix everything until well combined. Set aside.
Step 2: Prepare the Tomato Sauce
- 1. Sauté the Onions and Garlic: In a saucepan, heat the olive oil over medium heat and sauté the onions until they become translucent. Add the garlic and cook for another minute.
- 2. Add the Tomatoes: Pour in the canned tomatoes or passata, and season with salt, pepper, and herbs. Let the sauce simmer for about 15 minutes to develop flavor. Taste and adjust seasoning if necessary
Step 3: Fill the Cannelloni
- 1. Stuff the Cannelloni: Using a piping bag (or a spoon), fill each cannelloni tube with the spinach and ricotta mixture. Be careful not to overstuff them.Tip: If you’re using fresh lasagna sheets, spread the filling along one edge and roll them into tubes.
Step 4: Assemble the Dish
- 1. Preheat the Oven: Preheat your oven to 180°C (350°F).
- 2. Layer the Dish: Spread a layer of tomato sauce on the bottom of a large baking dish. Arrange the filled cannelloni tubes on top of the sauce in a single layer.
- 3. Top with Sauce and Cheese: Pour the remaining tomato sauce over the cannelloni, ensuring they are fully covered. Sprinkle the grated mozzarella or Parmesan cheese on top.
Step 5: Bake
- 1. Bake the Cannelloni: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pasta is tender and the cheese is golden and bubbling.
- 2. Serve: Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves for a final touch of color and flavor.
Tips for Success
- Make Ahead: You can prepare the cannelloni ahead of time and store them in the fridge before baking. Just make sure to cover the dish with foil to prevent the pasta from drying out.
- Fresh vs. Dried Cannelloni: Fresh lasagna sheets rolled into tubes make for a slightly softer and quicker-cooking dish. Dried cannelloni tubes will need a bit more sauce to ensure they cook evenly, so be generous with the tomato sauce.
- Variations: You can add other veggies like mushrooms or zucchini to the filling for a more hearty version, or mix in some shredded mozzarella for an extra cheesy bite.
Why You’ll Love This Recipe of Spinach and Ricotta Filled Cannelloni
This spinach and ricotta cannelloni recipe is a wonderful balance of flavors and textures. The soft, creamy filling contrasts beautifully with the slightly crispy top layer of baked cheese. The tomato sauce provides acidity and freshness, tying all the elements together. Plus, it’s a great dish to serve to guests or make for a cozy weeknight meal. You can even freeze leftovers for another day, making it a perfect make-ahead dish.
Whether you’re new to Italian cuisine or looking to recreate a family favorite, this cannelloni recipe is a fantastic choice. Enjoy the process of making this delicious meal, and buon appetito!
Have you tried making spinach and ricotta cannelloni at home? Let me know your experience and any variations you added in the comments below!
