Recipes › Pasta › Cannelloni With Spinach And Ricotta Recipe

Cannelloni With Spinach And Ricotta Recipe

Recipe by Pedro M. A. Neves

Cannelloni with spinach and ricotta is a classic Italian pasta dish featuring tender pasta tubes filled with a creamy, herbaceous mixture of ricotta cheese and fresh spinach. Baked in a silky tomato sauce and topped with melted cheese, this elegant yet comforting main course brings authentic Italian flavors to your table.

Ingredients

• 12 dried cannelloni pasta tubes
• 500 g fresh spinach (or 250 g frozen, thawed)
• 400 g ricotta cheese
• 100 g grated Parmigiano-Reggiano
• 1 large egg
• 2 cloves garlic, minced
• 60 ml whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg
• 800 ml canned crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 50 g mozzarella cheese, shredded
• handful of fresh basil leaves

Instructions

1. Bring a large pot of salted water to a boil and cook the cannelloni tubes according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.

2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sauté until softened and fragrant, about 3 minutes.

3. Add the fresh spinach to the skillet and cook, stirring occasionally, until completely wilted and any excess moisture has evaporated, about 5-7 minutes. Allow to cool slightly, then finely chop.

4. In a medium bowl, combine the ricotta cheese, chopped spinach, egg, 75 g of Parmigiano-Reggiano, milk, salt, pepper, and nutmeg. Mix until smooth and well combined.

5. Prepare the tomato sauce: heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the crushed tomatoes, season with salt and pepper, and simmer for 10 minutes. Tear in fresh basil leaves and stir.

6. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Using a piping bag or small spoon, fill each cannelloni tube with the ricotta-spinach mixture and arrange seam-side down in the baking dish.

7. Pour the remaining tomato sauce over the cannelloni tubes, covering them evenly. Sprinkle the remaining Parmigiano-Reggiano and the shredded mozzarella over the top.

8. Bake in a preheated 190°C (375°F) oven for 25-30 minutes, until the sauce is bubbling around the edges and the cheese is golden brown.

Substitutions

• Substitute frozen spinach (thawed and squeezed dry) for fresh spinach in equal quantity
• Replace ricotta with an equal amount of cottage cheese blended until smooth for a slightly different texture
• Use a combination of whole milk ricotta and mascarpone (3:1 ratio) for added richness
• Substitute the egg with 2 tablespoons of cornstarch mixed with 1 tablespoon of water as a binder

Tips

• Squeeze excess moisture from the spinach after cooking to prevent the filling from becoming watery and the pasta tubes from becoming soggy
• Fill the cannelloni tubes while they are still slightly warm—they become more brittle as they cool
• Prepare the dish up to 24 hours in advance and refrigerate unbaked; add 5-10 minutes to baking time if baking from cold

Cannelloni originates from Southern Italy and represents the region's tradition of combining fresh pasta with ricotta-based fillings. This dish exemplifies Italian home cooking, where simple, quality ingredients are layered to create elegance and comfort.

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