Spinach And Ricotta Cannelloni Recipe
Creamy ricotta and spinach filled pasta tubes smothered in tomato basil sauce, baked to bubbly perfection.
Imagine pulling a bubbling dish of creamy, cheesy cannelloni from your oven, the aroma of garlic and fresh basil mingling with the rich scent of ricotta. Spinach and Ricotta Cannelloni is one of those dishes that feels like a warm hug from Italy itself. It's a classic comfort food that's perfect for both family dinners and special occasions. This dish brings together the delicate balance of hearty and elegant, making it a true crowd-pleaser.
Cannelloni has its roots in Italian cuisine, traditionally stuffed with various fillings and covered in sauce. My personal twist came from a family trip to Tuscany, where I was inspired by the earthy simplicity of local ingredients. The perfection of creamy ricotta mixed with vibrant spinach was unforgettable.
What makes this recipe special are two little secrets. First, I blanch the spinach briefly before mixing it with the ricotta — this brightens the flavor and makes the filling wonderfully smooth. Secondly, a hint of nutmeg in the filling adds a subtle depth that elevates the entire dish. Serve it straight from the oven, ideally with a glass of red wine, and watch as your guests light up at the first bite.
Step-by-Step
- 01Step 1 / 8
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish that can fit all cannelloni tubes snugly.
- 02Step 2 / 8
Bring a large pot of water to boil.
Blanch the spinach for 2 minutes until bright green, then drain and cool under cold water.
Squeeze out excess water and chop finely.
- 03Step 3 / 8
In a bowl, combine the chopped spinach, ricotta, egg, Parmesan, nutmeg, salt, and pepper.
Mix thoroughly until smooth and well combined.
- 04Step 4 / 8
Heat olive oil in a saucepan over medium heat.
Add garlic and cook until fragrant, about 1 minute.
Stir in tomato passata and simmer for 5 minutes.
Add basil, salt, and pepper, then remove from heat.
- 05Step 5 / 8
Using a piping bag or a spoon, fill each cannelloni tube with the ricotta mixture.
Arrange them in the prepared baking dish.
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- 06Step 6 / 8
Pour the tomato sauce over the filled cannelloni, ensuring each tube is covered.
Sprinkle mozzarella evenly on top.
- 07Step 7 / 8
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
- 08Step 8 / 8
Let the cannelloni cool for a few minutes before serving.
Garnish with extra basil if desired.
Chef Tips
- •Make sure to drain the spinach thoroughly to avoid a watery filling.
- •If you don't have fresh basil, dried basil can be used, but reduce the amount by half.
- •Don't overfill the cannelloni tubes; a little space allows the filling to expand while baking.
- •Prepare the tomato sauce in advance and store in the fridge for up to 48 hours.
- •If the top browns too quickly, cover it loosely with foil for the last 10 minutes of baking.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, assemble the dish and store it in the fridge for up to 24 hours. Bake just before serving.
What can I substitute?+
You can use frozen spinach instead of fresh; just ensure it is well-drained and chopped.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 350°F oven until warmed through.
