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Spinach and Ricotta Filled Cannelloni: A Classic Italian Comfort Dish

Deepak
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.
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Prep Time 22 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Italian
Servings 6

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.
    Keyword Spinich Riccotta filled Cannelloni Pasta