Baked Ricotta And Spinach Cannelloni

This creamy ricotta and spinach cannelloni is the ultimate comfort food that transforms simple ingredients into a restaurant-worthy dish. The tender pasta tubes filled with a rich cheese and spinach mixture are smothered in a flavorful tomato sauce and topped with golden, bubbly cheese that will have everyone asking for seconds.

I first made this cannelloni when hosting my in-laws for dinner, and it has since become our special occasion meal. Even my spinach-averse nephew cleans his plate every time, which I consider the ultimate cooking victory.

Ingredients

• Fresh spinach: Provides essential nutrients and a beautiful color contrast. Look for bright green leaves without any wilting.
• Ricotta cheese: Creates the creamy base for the filling. Choose whole milk ricotta for the richest flavor.
• Tomato paste: Intensifies the sauce flavor. The concentrated paste gives depth to the sauce without hours of simmering.
• Cannelloni pasta tubes: Hold the filling perfectly. Dry pasta works better than fresh here as it maintains structure while baking.
• Nutmeg: Enhances the spinach flavor. Just a small pinch transforms the filling from good to exceptional.
• Mozzarella and Parmesan cheese: Create that irresistible golden topping. Freshly grated cheese melts more evenly than pre-packaged.

Step-by-Step Instructions

Create the Tomato Sauce:

Start by heating olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and release their aroma, about 2 minutes. The fragrance will tell you when they're ready. Pour in the canned tomatoes and tomato paste, followed by dried oregano, salt, sugar, and black pepper. The sugar balances the acidity of the tomatoes. Let this mixture simmer gently for 20 minutes, allowing the flavors to meld together. After simmering, turn off the heat and use a hand blender to create a smooth sauce. Finally, stir in the fresh basil and cook for just 2 more minutes before setting aside.

Prepare the Filling:

Chop the fresh spinach into smaller pieces and place in a skillet over low heat. Cook just until the spinach wilts down, being careful not to overcook. Transfer the wilted spinach to a large mixing bowl. Add the ricotta cheese, egg, Parmesan cheese, mozzarella cheese, nutmeg, salt, and pepper. The egg acts as a binder while the nutmeg enhances the spinach flavor beautifully. Mix everything thoroughly until well combined. Transfer this filling mixture into a piping bag for easy filling of the pasta tubes.

Assemble the Cannelloni:

Preheat your oven to 180°C. Spread 1 cup of the prepared tomato sauce evenly on the bottom of a baking dish. This prevents the pasta from sticking and burning. Take each cannelloni tube and carefully pipe the ricotta spinach filling inside until full but not overflowing. Arrange the filled tubes in a single layer in the baking dish, ensuring they fit snugly together.

Bake to Perfection:

Pour the remaining tomato sauce over the filled cannelloni, making sure to cover all pasta surfaces to prevent drying. Sprinkle generously with mozzarella and Parmesan cheese, creating a blanket that will become golden and bubbly. Cover the dish with aluminum foil, which traps steam to cook the pasta properly. Bake for 30 minutes, then remove the foil and continue baking for another 10 minutes until the cheese topping becomes beautifully golden and bubbling. This final uncovered baking creates that irresistible cheese crust everyone fights over.

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The first time I served this cannelloni to my Italian friend Marco, he asked for my nonna's recipe. When I told him I created it myself, he insisted I must have Italian ancestors somewhere in my family tree. It remains one of my proudest cooking moments, proving that authentic taste can come from any kitchen with the right techniques.

Make Ahead and Storage

This cannelloni is perfect for meal prep. You can assemble everything up to 24 hours before baking, just cover tightly with plastic wrap and refrigerate. Add an extra 10 minutes to the baking time if cooking straight from the refrigerator. Leftover cannelloni will keep beautifully in the refrigerator for up to 3 days. For best reheating results, sprinkle a few drops of water over the pasta before covering with foil and heating in a 160°C oven until warmed through.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. If spinach isn't your favorite, try using wilted kale or Swiss chard instead. For a dairy-free version, substitute the cheese with dairy-free alternatives and use silken tofu mixed with nutritional yeast in place of ricotta. Gluten-free pasta tubes work perfectly well if needed, though you may need to adjust the baking time slightly as they sometimes require additional cooking.

Serving Suggestions

Serve this hearty cannelloni with a simple arugula salad dressed with lemon juice and olive oil to balance the richness of the dish. A glass of medium-bodied red wine like Chianti or Sangiovese makes an excellent pairing. For a complete Italian feast, start with bruschetta or a light antipasto platter, followed by the cannelloni as your main course, and finish with a light dessert like panna cotta or fresh berries with zabaglione.

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Frequently Asked Questions

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes. Simply blanch and peel the tomatoes, then chop them before adding to the sauce. Use about 800 grams of fresh tomatoes for similar results.

→ What can I use instead of cannelloni pasta?

If cannelloni pasta isn’t available, you can use fresh lasagna sheets. Simply roll the filling into the sheets to form homemade tubes.

→ Can I freeze the assembled cannelloni before baking?

Absolutely! You can prepare the dish up to the point of baking, cover it tightly, and freeze it. When ready to bake, thaw in the refrigerator overnight and bake as instructed.

→ Is there an egg-free option for the filling?

Yes, you can omit the egg or replace it with 1-2 tablespoons of cream cheese to maintain binding in the filling.

→ Can I use dried spinach instead of fresh?

While fresh spinach is recommended for its vibrant flavor and texture, you can use thawed frozen spinach. Be sure to drain any excess liquid before mixing it into the filling.