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How to Make Classic Spinach and Ricotta Cannelloni

This classic Spinach and Ricotta Cannelloni recipe brings the taste of Italy to your dinner table. Perfectly cooked pasta tubes are stuffed with a creamy ricotta and spinach filling, then baked in a rich tomato sauce and topped with melted cheese. It's a crowd-pleasing dish that's both comforting and elegant.

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Recipe Details

Prep Time

25 minutes

Cook Time

45 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Spinach and Ricotta Cannelloni is a delightful Italian pasta dish featuring tender pasta tubes filled with a creamy spinach and ricotta mixture, baked in a flavorful tomato sauce. This comforting meal combines the richness of cheese with the nutritional benefits of spinach.

Recipe Details

  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 12 cannelloni tubes
  • 500g ricotta cheese
  • 300g fresh spinach, chopped
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. In a large bowl, mix ricotta, chopped spinach, egg, Parmesan cheese, nutmeg, salt, and pepper until well combined.

  3. Heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

  4. Add the tomato sauce to the pan and simmer for 5 minutes. Set aside.

  5. Spoon the ricotta and spinach mixture into a piping bag or a large zip-lock bag with a corner cut off.

  6. Pipe the filling into each cannelloni tube, making sure they're well-filled but not overflowing.

  7. Spread half of the tomato sauce in the bottom of a 9x13 inch baking dish.

  8. Arrange the filled cannelloni tubes in a single layer in the baking dish.

  9. Pour the remaining tomato sauce over the cannelloni, ensuring all tubes are covered.

  10. Sprinkle shredded mozzarella cheese evenly over the top.

  11. Cover the dish with foil and bake for 30 minutes.

  12. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

  13. Let rest for 5 minutes before serving.

Chef's Notes

  • For a quicker version, you can use frozen spinach instead of fresh. Just be sure to thaw and squeeze out excess water before mixing with the ricotta.
  • To make this dish vegetarian, ensure you use vegetarian Parmesan cheese.
  • You can prepare the cannelloni ahead of time and refrigerate for up to 24 hours before baking.
  • For a creamier sauce, mix 1/2 cup of heavy cream into the tomato sauce before spreading in the baking dish.
  • Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutritional Info

Per serving (1/4 of recipe):

  • Calories: Approximately 550
  • Protein: 30g
  • Fat: 30g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Calcium: 50% of daily value
  • Iron: 15% of daily value
  • Vitamin A: 80% of daily value

This dish is high in protein and calcium from the cheese, and provides a good source of iron and vitamin A from the spinach.

Serving Suggestions

  • Serve with a crisp green salad dressed with a light vinaigrette to balance the richness of the dish.
  • Pair with a glass of medium-bodied Italian red wine like Chianti or Sangiovese.
  • For a complete Italian-inspired meal, start with a small serving of antipasti and finish with a light dessert like panna cotta or lemon sorbet.
  • Garnish with fresh basil leaves and a drizzle of extra virgin olive oil before serving for added flavor and presentation.