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Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni
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Spinach Ricotta Cannelloni is a cozy and creamy Italian dish featuring tender pasta tubes filled with a luscious blend of ricotta cheese and fresh spinach. This easy-to-make recipe balances savory flavors with comforting textures, perfect for weeknight dinners or special occasions. It is wholesome, family-friendly, and versatile, delivering a rich homemade taste with minimal prep and baking time.

Ingredients

Scale

Pasta

  • 12 uncooked cannelloni pasta tubes (or pre-cooked if preferred)

Filling

  • 3 cups fresh spinach, washed and chopped
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tablespoon olive oil
  • 1 ½ cups ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon Italian herbs (basil, oregano, parsley combined)

Sauce and Topping

  • 2 cups crushed tomatoes or marinara sauce
  • 1 ½ cups shredded mozzarella cheese
  • Additional grated Parmesan cheese for topping (about ¼ cup)
  • Additional salt and pepper to taste

Instructions

  1. Prepare the Spinach Filling: Wash and sauté the fresh spinach with minced garlic and chopped onion in olive oil over medium heat until wilted and fragrant. Let the mixture cool slightly, then combine it in a bowl with ricotta cheese, grated Parmesan, ½ teaspoon salt, ¼ teaspoon pepper, and Italian herbs. Mix until creamy and flavorful.
  2. Stuff the Cannelloni Tubes: Using a spoon or piping bag, carefully fill each uncooked cannelloni tube with the spinach and ricotta mixture. Make sure the tubes are packed but not overfilled to prevent bursting during baking.
  3. Assemble the Dish: Spread a thin layer of crushed tomato or marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer on top. Cover completely with the remaining sauce and sprinkle shredded mozzarella and extra Parmesan cheese evenly over the dish.
  4. Bake to Perfection: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30-35 minutes. Remove the foil during the last 10 minutes to allow the cheese to brown and bubble. Once done, let it rest for a few minutes before serving.

Notes

  • Drain spinach well before mixing to avoid watery filling.
  • Use no-boil cannelloni tubes to save preparation time.
  • Season the sauce lightly with salt and pepper to enhance overall flavor.
  • Let the baked dish rest before serving for cleaner cuts.
  • Garnish with fresh basil or parsley and a drizzle of extra virgin olive oil for added freshness.

Nutrition

Keywords: Spinach Cannelloni, Ricotta Cannelloni, Italian Pasta, Vegetarian Italian, Baked Pasta, Comfort Food

Find it online: https://gourmetglazing.com/spinach-ricotta-cannelloni/