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Indulge in the rich and comforting embrace of oven-baked Spinach and Ricotta Cannelloni enveloped in a tangy tomato sauce. This classic Italian dish marries the creamy, mild flavors of ricotta cheese with the fresh, slightly earthy taste of spinach, all rolled in tender pasta sheets. Baked to perfection and smothered in a homemade tomato sauce, this recipe transforms simple ingredients into a sumptuous meal.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, Pasta
Cuisine American
Servings 4
Calories 280 kcal

Ingredients
  

For the Filling:

  • 2 cups ricotta cheese for creamy richness
  • 2 cups fresh spinach finely chopped, for a nutrient boost
  • 1 cup grated Parmesan cheese for a salty, umami depth
  • 1 large egg beaten, to bind the filling
  • Salt and pepper to taste, for seasoning
  • Nutmeg a pinch, for warmth and complexity

For the Cannelloni:

  • 12-14 cannelloni tubes ready for stuffing
  • 1 tbsp olive oil for greasing

For the Tomato Sauce:

  • 2 tbsp olive oil for sautéing
  • 1 small onion finely chopped, for sweetness
  • 2 cloves garlic minced, for aromatic foundation
  • 28 ounces canned crushed tomatoes for the sauce base
  • 1 tsp sugar to balance acidity
  • 1 tsp dried oregano for herbaceous flavor
  • Salt and pepper to taste

For Baking:

  • 1 cup shredded mozzarella cheese for a melty top
  • Fresh basil leaves for garnish

Instructions
 

  • Prepare the Filling: In a mixing bowl, combine the ricotta cheese, chopped spinach, half of the Parmesan cheese, egg, a pinch of nutmeg, salt and pepper. Mix until well incorporated.
  • Make the Tomato Sauce: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add crushed tomatoes, sugar, oregano, salt and pepper. Simmer for 10-15 minutes until slightly thickened.
  • Fill the Cannelloni: Spoon the spinach and ricotta mixture into a piping bag or a ziplock bag with a corner snipped off. Carefully fill each cannelloni tube with the mixture.
  • Assemble the Dish: Lightly grease the baking dish with olive oil. Spread a thin layer of tomato sauce on the bottom. Arrange the filled cannelloni in a single layer. Cover with the remaining tomato sauce. Sprinkle the remaining Parmesan and the shredded mozzarella cheese on top.
  • Bake: Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is golden and bubbly.
  • Serve: Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil leaves for a burst of color and freshness.

Notes

Filling the Cannelloni: A piping bag or a plastic bag with a corner cut off makes filling the cannelloni tubes easier and less messy. Ensure the filling is evenly distributed by gently tapping the filled tube on the counter.
Cheese Choices: While mozzarella is great for melting, adding a mixture of cheeses can enhance the flavor. Consider blending mozzarella with more Parmesan on top for a richer taste or even a bit of smoked provolone for a smoky note.
Enjoy crafting this Spinach and Ricotta Cannelloni, a dish that promises a delightful blend of textures and flavors, baked to perfection for a meal that’s sure to impress.
Keyword italian pasta recipes, italien recipes