pasta
vegetarian
baked
everyday
main course
creamy
Italian
all seasons
Hot
Spinach and Ricotta Cannelloni
Difficulty
medium
Time
1h 15m
Price Category
average
Calories
Medium
This classic Italian dish, Spinach and Ricotta Cannelloni, is a true comfort for the soul. Pasta tubes filled with creamy ricotta and fresh spinach are baked in a rich tomato sauce, then crowned with crispy, melted cheese. It's a perfect choice for a family lunch or a dinner with friends, guaranteed to be a crowd-pleaser. Prepare this mouth-watering dish yourself and enjoy the harmony of Italian flavors!
ingredients
Steps
Spinach Filling Prep
Heat a little olive oil in a pan, add the spinach, and sauté until wilted (about 3-5 minutes). Let it cool, then thoroughly squeeze out any excess water and chop it coarsely. In a large bowl, mix the spinach with ricotta, grated Parmesan, egg, nutmeg, salt, and pepper. Taste and adjust seasoning if necessary.
Tomato Sauce Prep
In a saucepan, heat 1 tablespoon of olive oil. Add the finely chopped onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for another 1 minute. Pour in the tomato passata, season with salt and pepper, and simmer on low heat for 10-15 minutes to allow the flavors to meld.
Fill and Assemble
Preheat your oven to 180°C (160°C for fan-assisted ovens). Spread a thin layer of tomato sauce on the bottom of a baking dish. Fill the cannelloni pasta tubes with the spinach and ricotta mixture (you can use a small spoon or a piping bag). Arrange the filled cannelloni tightly next to each other in the baking dish. Pour the remaining tomato sauce over them and sprinkle with shredded mozzarella.
Bake and Serve
Bake in the preheated oven for 30-35 minutes, or until the pasta is tender and the cheese is golden brown and bubbly. Remove from the oven, let it rest for 5 minutes, then serve hot, garnished with fresh basil (optional).
Extra Tips
► If you don't have fresh spinach, you can use frozen, but make sure to squeeze out all the excess water thoroughly.
► For filling the cannelloni, you can use a piping bag, which makes the job much easier and cleaner.
► Before serving, sprinkle with fresh basil for an even more intense flavor experience.
Nutrition
| Per 100g | Per Serving 300g / 10.5 oz | |
|---|---|---|
| Calories | 280 kcal | 840 kcal |
| Protein | 15g | 45g |
| Fat | 14g | 42g |
| Carbohydrate | 25g | 75g |
| Fiber | 3g | 9g |
| Sugar | 4g | 12g |