Cannelloni with Spinach and Ricotta [Step-by-step Recipe]
During a trip to Italy, I was first served a dish I didn’t even recognize—Cannelloni with Spinach and Ricotta. Skeptical at first, I took a bite and was instantly won over. This turned out to be one of the most delicious experiences of my life! Now, I’m excited to share this simple recipe that captures the creamy texture and light taste reminiscent of lasagna, all wrapped up in a homely, classic Italian dish.
Why Will You Love this Recipe?
- Authentic Italian Flavors: The combination of tender cannelloni stuffed with a creamy spinach and ricotta filling, all smothered in a homemade tomato sauce, brings a slice of Italy right to your dinner table.
- Perfect for Family Dinners: This recipe makes enough to serve a family of five, making it a great option for a comforting family meal that everyone will love.
- Looks Impressive: Despite its simplicity, this dish has a sophisticated look that will impress guests and satisfy all your cravings for a hearty, cheesy meal.
Here’s how to make it (in photos):
Recipe Variations
- Cheese Lovers’ Delight: Add an extra layer of richness by sprinkling additional parmesan over the top before baking. This gives a golden, crispy top that’s irresistible.
- Make It Vegan: Replace the ricotta with a tofu-based substitute and use vegan cheese for the topping. Opt for plant-based cannelloni to keep everything animal-free but just as delicious.
- Add Meat: For meat lovers, add some cooked ground beef or Italian sausage to the tomato sauce for a heartier dish.
Tools You’ll Need
- Deep Baking Dish: Essential for assembling and baking the cannelloni so that everything cooks evenly and stays juicy.
- Large Skillet: Needed for preparing the tomato sauce and sautéing the garlic and onions to perfection.
- Piping Bag: Makes filling the cannelloni tubes with the ricotta and spinach mixture much easier and mess-free.
Other Recipes You’ll Love
- Beef Cannelloni Bolognese
- Ricotta and Spinach Stuffed Shells
- Lasagna Zucchini Boats Recipe
- Sweet Chicken and Spinach Bowl
- How to Make Green Spinach Waffles
- Keto Pork Chops with Mushrooms and Spinach
Cannelloni with Spinach and Ricotta Recipe
This Cannelloni with Spinach and Ricotta recipe offers a delightful blend of creamy ricotta and fresh spinach wrapped in tender pasta, all smothered in a savory homemade tomato sauce. Dive into this comforting dish for your next family dinner or special gathering; it's sure to impress with its authentic Italian flavors and elegant presentation!
Equipment
Ingredients
Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 1/3 cup wine white or rosé
- 2 1/2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 3/4 teaspoon salt
- 1/5 teaspoon black pepper
- 2 teaspoons sugar
Filling
- 1 pound spinach
- 1 pound ricotta cheese
- 1 clove garlic minced
- 1/2 teaspoon salt
- A pinch of black pepper
Other Ingredients
- 15 cannelloni tubes about 7 ounces
- 7 ounces grated mozzarella cheese
Instructions
Prepare the Tomato Sauce:
- Heat olive oil in a deep skillet. Add minced garlic and sauté for about 1 minute before adding diced onion. Cook for 5 minutes until translucent.
- Pour in the wine, let the alcohol evaporate for about 2 minutes, then add the crushed tomatoes, vegetable broth, bay leaf, oregano, salt, pepper, and sugar. Simmer on low heat for 15 minutes.
Make the Spinach and Ricotta Filling:
- Wash and cook the spinach in boiling water for about 5 minutes. Drain well and chop finely.
- In a bowl, combine the chopped spinach, ricotta, minced garlic, salt, and pepper. Mix well and transfer to a piping bag.
Assemble the Cannelloni:
- Preheat the oven to 350°F (180°C).
- Spread half of the tomato sauce in the bottom of a deep baking dish. Fill the cannelloni tubes with the spinach and ricotta mixture using the piping bag, then lay them in the dish.
- Cover the filled cannelloni with the remaining tomato sauce and sprinkle with grated mozzarella.
- Bake in the preheated oven for 30 minutes until bubbly and golden.
Serve:
- Allow the baked cannelloni to cool for about 15 minutes before serving. Enjoy this delightful dish that brings the essence of Italy to your table!
