Spinach and Ricotta Cannelloni Recipe is a classic, comforting, old-school Italian dish. Learn to create it yourself and discover the payoff: silken, herb-infused cheese tucked inside tender pasta and oven-baked until golden in a vibrant, aromatic tomato basil sauce. It’s great for a family dinner or a more formal gathering. The recipe is idiot-proof and open for your own imagination.

Ingredients You Need to Arrange:

For the filling:

  • 250g (9 oz) ricotta cheese
  • 300g/1 oz fresh spinach (or 250g frozen, thawed and squeeze dried).
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • 1 egg
  • Salt, to taste Ground black pepper, to taste

For the pasta and sauce:

  • 12-16 cannelloni tubes (dried)
  • 1 jar (approximately 680g) of your favorite marinara or tomato passata sauce
  • 1 cup béchamel sauce (optional, but will make a a creamier result)
  • 1/2 cup shredded mozzarella cheese

Instructions for Making Spinach and Ricotta Cannelloni Recipe 

  • Prepare the spinach: If you’re using fresh spinach, wash it well. Over medium heat, warm a large skillet and cook the spinach for several minutes, until the leaves are bright green and limp. Squeeze out as much of the excess water as possible so the filling doesn’t become watery. If using frozen spinach, thaw and squeeze out extra water. Chop the spinach finely.
  • Prepare the filling: In a bowl, combine 1 cup of the chopped spinach with the ricotta, Parmesan cheese, egg, nutmeg, salt and pepper. Stir until well combined.
  • Prepare the baking dish: Preheat at an oven to 180°C 350°F. This recipe yields a thin, scratch-made tomato sauce that I used to spread across the base of a large baking dish. This is how they won’t stick together: you want them really moist.
  • Fill the cannelloni: Fill the cannelloni tube with the spinach and ricotta mixture (you can use a piping bag or a small spoon for this). This is the part that takes the longest, but it is necessary for the soup to look pretty. Lay the filled tubes one layer deep in the prepared baking dish.
  • Sauce it up: Evenly pour the remaining tomato sauce over the cannelloni. If you’re going for béchamel, pour it over the tomato sauce for a lush and creamy top layer.
  • Bake: Use foil to cover baking dish, and bake for 25 minutes. This makes the cannelloni tubes steam and cook.
  • Bake until done: Take cover of the foil, and sprinkle on the mozzarella and return to the oven for 10-15 more minutes until the cheese is bubbly and golden.
  • Serve: Allow the cannelloni to sit for a few minutes before serving. Enjoy!

Tips & Variations

  • Make it richer: Stir a tablespoon of cream cheese into the filling for a creamier texture.
  • Add meat: If you’d like to make this a heartier meal, brown some ground beef or sausage and stir it into the tomato sauce before assembling.
  • Go fresh with sheets: If you often cook with fresh pasta, and find yourself unable or unwilling to stop the presses for a lasagne dinner, relax: Packaged tubes may be gone, but fresh lasagne sheets are still an option. Cover each sheet with the filling, then gently roll them and arrange in the baking dish.
  • Flavor booster: Sauté a clove of garlic with the spinach for an added aromatic punch.

Easy Cornbread Recipe: If you’ve been looking for an easy cornbread easy recipe, then you have come to the right place. Its traditional flavours and comforting texture are the reasons why spinach and ricotta cannelloni is a favourite – and that will never change. At this Holiday Season, have fun preparing this yummy dish for your loved ones.

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