Creamy Spinach and Ricotta Cannelloni is comfort food at its finest. This dish combines tender pasta tubes filled with a rich mixture of spinach and ricotta, all smothered in a luscious tomato sauce. It’s a perfect choice for a cozy dinner, satisfying and full of flavor. Whether you’re cooking for family or hosting friends, this recipe is sure to impress and leave everyone asking for seconds.
Steps
- Prepare the Sauce: Heat olive oil in a pot over medium-high heat. Add finely chopped onion, minced garlic, bay leaf, thyme, and oregano, cooking until the onion is translucent. Stir in tomato paste and cook briefly before adding wine, allowing it to simmer until mostly evaporated. Add canned tomatoes, stock, sugar, salt, and pepper, then simmer for 20 minutes. Blend until smooth, add torn basil leaves, and keep warm.
- Make the Filling: Drain excess water from thawed spinach. In a bowl, mix the spinach with ricotta, shredded cheese, parmesan, minced garlic, a sprinkle of nutmeg, salt, pepper, and an egg for binding. Taste and adjust seasoning as needed.
- Preheat and Prep Pan: Preheat the oven to 180°C/350°F (160°C fan). Spread a cup of sauce on the base of a baking dish to prevent slipping.
- Fill Cannelloni Tubes: Use a piping bag or a strong ziplock bag to fill the cannelloni tubes with the spinach and ricotta mixture. Place the filled tubes into the baking dish.
- Assemble and Bake: Pour the remaining sauce over the filled cannelloni, ensuring all tubes are covered. Cover the dish with foil and bake for 30 minutes.
- Add Cheese and Finish Baking: Remove the foil, sprinkle with parmesan and mozzarella, then return to the oven for an additional 15 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with extra parmesan and basil if desired, and serve hot with a side salad or garlic bread.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 bay leaf, fresh (or substitute dried)
- 1/2 teaspoon each of dried thyme and oregano
- 1/3 cup tomato paste
- 800 grams (28 ounces) canned crushed tomatoes
- 4 cups vegetable or chicken stock/broth, low sodium
- 1/3 cup Chardonnay or other dry white wine (or substitute more stock)
- 3/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/3 teaspoon black pepper
- 2/3 cup basil leaves, roughly torn (optional but recommended)
- 250 grams (8 ounces) frozen chopped spinach, thawed
- 500 grams (1 pound) ricotta, full fat
- 1/3 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 teaspoon nutmeg powder (optional)
- 3/4 teaspoon cooking/kosher salt
- 1/2 teaspoon black pepper
- 18–22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz)
- 1/3 cup parmesan, finely shredded
- 1 1/4 cups shredded Mozzarella
- Additional basil and parmesan for garnish (optional)
Nutritional Values
Calories: 2655 | Total Fat: 144g | Saturated Fat: 63g | Cholesterol: 355mg | Sodium: 4535mg | Total Carbohydrates: 203g | Dietary Fiber: 32g | Sugars: 47g | Protein: 134g
FAQ
- What is the best way to fill cannelloni tubes?
- The easiest method to fill the tubes is by using a piping bag. This allows for quick and efficient filling, taking only about 7 seconds per tube.
- Can I freeze the spinach and ricotta filling?
- Yes, the spinach and ricotta filling can be frozen. If you plan to use it for stuffing later, thaw it and mix well before using. If it’s already prepared in dishes like Cannelloni, it can be cooked directly from frozen.
- What is the difference between cannelloni and manicotti?
- Cannelloni are smooth pasta tubes, whereas manicotti are larger tubes with ridges. Both can be used in similar recipes, but manicotti will hold less filling due to their size.
- Why is it recommended to make a homemade sauce for cannelloni?
- A homemade sauce enhances the dish’s flavor significantly compared to using plain canned tomatoes or store-bought pasta sauces. It adds depth and complements the filling beautifully.
- Can I use fresh spinach instead of frozen for the filling?
- Yes, fresh spinach can be used. Simply sauté about 500g/1 lb of fresh spinach leaves to wilt them, remove excess liquid, and allow to cool before proceeding with the recipe.
Tips
- Use a Piping Bag for Ease: When filling the cannelloni tubes, opt for a piping bag to make the process quick and less messy. This method significantly speeds up the task compared to using spoons or knives.
- Opt for Full-Fat Ricotta: Choose a high-quality, full-fat ricotta for a creamy and moist filling. Avoid low-fat versions as they tend to be drier and harder to work with.
- Enhance the Sauce Flavor: Instead of using plain canned tomatoes, take a few extra minutes to prepare a simple tomato sauce with herbs and spices. This will greatly enhance the overall taste of your dish.
- Double Up on Spinach: If you love spinach or want to use up a whole box of cannelloni tubes, consider doubling the spinach in the filling. It adds more nutrients and flavor without overwhelming the dish.
Equipment
- Piping bag (with a large nozzle)
- Stick blender (for blitzing the sauce)
- Baking pan (suitable for the size of the cannelloni, e.g., 21 x 26 cm / 8.5 x 10.5″)
