Main Courses > Pasta & Noodles > Classic Italian Pasta > Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni

Indulge in the creamy goodness of homemade Spinach Ricotta Cannelloni. This classic Italian pasta dish features delicate pasta tubes filled with a flavorful mixture of spinach and ricotta cheese, baked to perfection in a rich tomato sauce and topped with melted mozzarella. A comforting and satisfying meal that's perfect for family dinners or special occasions.

Prep Time
45 minutes
Cook Time
35 minutes
Servings
6
Ingredients
  • 250 g Cannelloni tubes
  • 500 g Fresh spinach
  • 500 g Ricotta cheese
  • 100 g Parmesan cheese, grated
  • 1 Egg
  • 1/4 teaspoon Nutmeg
  • to taste Salt
  • to taste Black pepper
  • 700 g Tomato sauce
  • 200 g Mozzarella cheese, grated
  • 2 tablespoons Olive oil
  • 2 cloves, minced Garlic

Prepare the Spinach and Ricotta Filling

Begin by washing the spinach thoroughly. In a large pan, sauté the spinach with olive oil and minced garlic over medium heat until wilted. This usually takes about 5-7 minutes. Remove from heat and let it cool slightly. Once cooled, squeeze out any excess water from the spinach. This step is crucial to prevent the filling from being too watery.

Combine Ingredients for Filling

Chop the cooked spinach finely. In a large bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, nutmeg, salt, and pepper. Mix all the ingredients well until the filling is homogenous. Taste and adjust seasoning as needed.

Fill the Cannelloni Tubes

Preheat your oven to 180°C (350°F). Lightly grease a baking dish. Using a piping bag or a spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture. Make sure to fill them evenly. If using a spoon, gently push the filling into the tubes.

Assemble the Cannelloni

Spread a thin layer of tomato sauce at the bottom of the prepared baking dish. Arrange the filled cannelloni tubes in a single layer over the tomato sauce. Pour the remaining tomato sauce over the cannelloni, ensuring they are well covered. Sprinkle grated mozzarella cheese evenly over the top.

Bake the Cannelloni

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted and golden brown and the sauce is bubbling. Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil, if desired.

Nutrition Facts Estimated per 100g of product

(Please note these are estimates and can vary based on specific ingredients and portion sizes)
Calories: Approximately 180 kcal
Protein: 12g
Fat: 8g
Carbohydrates: 15g

Other Considerations for Nutrition

To reduce the fat content, you can use part-skim ricotta cheese and less mozzarella. Using whole wheat cannelloni tubes can increase the fiber content. Adjust the amount of salt to your dietary needs.

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FAQ

  • Can I use frozen spinach?

    Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out all the excess water before using it in the filling.
  • Can I prepare this dish in advance?

    Yes, you can assemble the cannelloni ahead of time and store it in the refrigerator for up to 24 hours. Add the mozzarella cheese just before baking.
  • Can I freeze Spinach Ricotta Cannelloni?

    Yes, you can freeze the baked cannelloni. Allow it to cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.