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Creamy Spinach Ricotta Cannelloni Casserole

Indulge in a comforting and flavorful vegetarian casserole with this Spinach Ricotta Cannelloni recipe. Delicate cannelloni tubes are filled with a creamy blend of ricotta cheese and spinach, then baked in a rich tomato sauce until golden and bubbly. A perfect dish for a family dinner or a special occasion.

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
  • 1 Egg
  • 1/4 tsp Nutmeg
  • 700 g Tomato Passata
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • To taste Salt
  • To taste Black Pepper

Prepare the Spinach and Ricotta Filling

Start by washing the spinach thoroughly. In a large pan, sauté the spinach over medium heat until wilted. Drain well and squeeze out any excess moisture. Finely chop the cooked spinach and transfer it to a large bowl. Add the ricotta cheese, 50g of grated Parmesan cheese, egg, nutmeg, salt, and pepper to the bowl. Mix all the ingredients together until well combined. This will be your cannelloni filling.

Make the Tomato Sauce

In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant. Be careful not to burn the garlic. Pour in the tomato passata, add the dried oregano, salt, and pepper. Bring the sauce to a simmer and cook for about 15 minutes, stirring occasionally, until slightly thickened.

Fill the Cannelloni Tubes

Preheat your oven to 180°C (350°F). Grease a baking dish. Carefully fill each cannelloni tube with the spinach and ricotta mixture. You can use a piping bag or a spoon to make this process easier. Ensure the tubes are filled evenly.

Assemble and Bake the Casserole

Pour a thin layer of tomato sauce into the prepared baking dish. Arrange the filled cannelloni tubes in a single layer over the sauce. Cover the cannelloni with the remaining tomato sauce. Sprinkle the remaining 50g of grated Parmesan cheese over the top. Bake in the preheated oven for 30-35 minutes, or until the cannelloni are tender and the cheese is golden brown and bubbly. Let the casserole cool for a few minutes before serving.

Serving Suggestions

Garnish with fresh basil leaves before serving. Serve with a side salad or crusty bread to soak up the delicious tomato sauce.

Nutrition Facts Estimated per 100g of product

Calories: 150 kcal, Protein: 8g, Fat: 8g, Carbohydrates: 12g, Fiber: 2g

Other Considerations for Nutrition

The nutrition information is an estimate and can vary based on specific ingredients and portion sizes. Using low-fat ricotta cheese can reduce the fat content. Adding more vegetables to the filling or sauce can increase the fiber content.

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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 moisture before using it in the filling.
  • Can I prepare this dish in advance?

    Yes, you can assemble the cannelloni casserole ahead of time and store it in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold.
  • Can I add other vegetables to the filling?

    Absolutely! You can add sautéed mushrooms, zucchini, or bell peppers to the spinach and ricotta filling for added flavor and nutrients.