Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni is a classic Italian comfort dish that combines tender pasta tubes stuffed with a creamy spinach and ricotta filling, topped with a rich tomato sauce and melted cheese. This hearty and satisfying meal is perfect for special family dinners, entertaining guests, or simply indulging in a warm and flavorful homemade meal.

The beauty of Spinach Ricotta Cannelloni lies in its layers of texture and flavor. The creamy ricotta blends harmoniously with earthy spinach, while the tomato sauce adds a tangy brightness that balances the richness of the filling. The baked cheese topping creates a golden, bubbly crust that makes every bite irresistible.

This recipe is both versatile and forgiving, making it ideal for cooks of all levels. Whether you’re a seasoned pasta maker or trying this dish for the first time, you’ll love how straightforward it is to prepare, while still delivering an impressive, restaurant-quality result.

Why You’ll Love This Recipe

• Classic Italian Flavors: A combination of creamy, cheesy, and tangy flavors creates a well-balanced and satisfying dish.
• Perfect for Special Occasions: This dish is elegant enough for dinner parties yet comforting for casual family meals.
• Make-Ahead Friendly: Cannelloni can be prepared in advance and baked when needed, making it perfect for busy schedules.
• Vegetarian-Friendly: A crowd-pleasing meatless option that’s hearty and nutritious.
• Customizable: Easily adapt the recipe to suit your taste or dietary preferences.

Preparation Time and Yield

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Serving Size: 2-3 filled cannelloni

Nutritional Information (per serving)

• Calories: 370
• Carbohydrates: 32g
• Protein: 18g
• Fat: 19g
• Fiber: 4g
• Sugar: 6g

Ingredients

For the Filling

• 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg (optional, for a subtle warmth)
• Salt and freshly ground black pepper, to taste

For the Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste

For the Pasta and Topping

• 12-16 cannelloni tubes (or fresh lasagna sheets, rolled and cut to size)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Step-by-Step Instructions

Step 1: Prepare the Filling

1. If using fresh spinach, sauté it in a dry skillet over medium heat until wilted. Let it cool slightly, then chop finely. If using frozen spinach, ensure it’s thoroughly thawed and excess water is squeezed out.
2. In a large bowl, combine the spinach, ricotta cheese, Parmesan cheese, egg, garlic powder, nutmeg (if using), salt, and pepper. Mix until smooth and well combined.

Step 2: Make the Tomato Sauce

1. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
2. Stir in the crushed tomatoes, dried basil, dried oregano, and sugar (if using). Season with salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until slightly thickened.

Step 3: Prepare the Pasta

1. Preheat the oven to 375°F (190°C).
2. If using dried cannelloni tubes, parboil them for 3-4 minutes to soften slightly. Drain and let cool. If using fresh lasagna sheets, cut them into rectangles and blanch briefly in boiling water.

Step 4: Assemble the Cannelloni

1. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
2. Use a piping bag or spoon to fill each cannelloni tube with the spinach ricotta mixture. Place the filled tubes in the baking dish, seam side down if using lasagna sheets.
3. Cover the filled cannelloni with the remaining tomato sauce, spreading it evenly.

Step 5: Add the Toppings

1. Sprinkle shredded mozzarella cheese and grated Parmesan evenly over the top of the sauce.

Step 6: Bake the Cannelloni

1. Cover the dish with aluminum foil and bake for 20-25 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and golden.

Step 7: Serve

1. Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired. Serve hot with garlic bread or a green salad.

Alternative Presentation Ideas

1. Individual Servings: Bake the cannelloni in small ramekins for a restaurant-style presentation. Each guest gets their own portion, ensuring even distribution of sauce and cheese.
2. Layered Casserole: Instead of stuffing tubes, layer the spinach ricotta mixture and sauce between sheets of fresh pasta for a lasagna-style variation.
3. Mini Cannelloni Bites: Use smaller pasta tubes or cut filled lasagna sheets into bite-sized rolls, perfect for appetizers or party platters.
4. Vegetable Wraps: Substitute pasta with thin slices of zucchini or eggplant, rolled around the filling for a low-carb alternative.
5. Rustic Bake: Use a cast-iron skillet or ceramic baking dish to bake the cannelloni for a rustic, family-style presentation.

Additional Tips for Success

1. Prevent Overcooking
   If parboiling dried cannelloni tubes, cook them for only a few minutes. They will continue to cook in the oven, absorbing the sauce for perfect tenderness.
2. Avoid Watery Filling
   Ensure spinach is thoroughly drained and ricotta isn’t overly watery. If needed, place ricotta in a fine mesh strainer to remove excess moisture before mixing.
3. Use Freshly Grated Cheese
   Freshly grated Parmesan and mozzarella melt better and provide a richer flavor compared to pre-shredded varieties.
4. Balance the Tomato Sauce
   Taste the sauce as it simmers and adjust the seasoning. A pinch of sugar can help balance the acidity of the tomatoes, but use sparingly to avoid overpowering the dish.
5. Customize the Filling
   Add finely chopped mushrooms, sun-dried tomatoes, or herbs like parsley and dill to the filling for extra flavor.

Recipe Variations

1. Meat-Filled Cannelloni
   Add ground beef, turkey, or Italian sausage to the filling for a hearty, protein-packed dish. Brown the meat before combining it with the ricotta mixture.
2. Four-Cheese Cannelloni
   Mix ricotta with shredded mozzarella, crumbled goat cheese, and Parmesan for an indulgent, cheesy filling.
3. Vegan Cannelloni
   Replace ricotta with a tofu-based or cashew cream filling, and use dairy-free cheese and plant-based milk in the sauce.
4. Spicy Arrabbiata Sauce
   Swap the classic tomato sauce with a spicy arrabbiata sauce by adding red chili flakes and fresh basil to the base.
5. White Sauce Cannelloni
   Replace the tomato sauce with a creamy béchamel sauce for a rich and velvety alternative.

Freezing and Storing

Refrigeration

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the oven until warmed through.

Freezing

Cannelloni freezes beautifully, either baked or unbaked. Assemble the dish in a freezer-safe container but skip the baking step. Cover tightly with plastic wrap and foil before freezing. When ready to cook, bake directly from frozen at 375°F (190°C) for 50-60 minutes, covering with foil for the first half of the baking time.

Reheating

Reheat thawed cannelloni in the oven at 350°F (175°C) until heated through, adding a bit of extra sauce if needed to keep the dish moist.

Healthier Twist Ideas

1. Whole Wheat Pasta
   Use whole wheat cannelloni tubes or lasagna sheets for added fiber and nutrients.
2. Low-Fat Ricotta
   Opt for part-skim ricotta cheese to reduce fat content while maintaining a creamy texture.
3. Increase Veggies
   Incorporate finely chopped vegetables like mushrooms, zucchini, or bell peppers into the filling for added nutrition.
4. Gluten-Free Option
   Substitute traditional pasta with gluten-free cannelloni tubes or use thin slices of zucchini as a pasta alternative.
5. Reduce Sodium
   Use low-sodium canned tomatoes and seasonings, and reduce the added salt in the recipe.

Serving Suggestions for Events

1. Casual Family Dinner
   Pair the cannelloni with a crisp green salad and warm garlic bread for a comforting, balanced meal.
2. Holiday Gathering
   Present the dish as a vegetarian centerpiece alongside roasted vegetables, mashed potatoes, and cranberry sauce for a festive spread.
3. Potluck Favorite
   Bake the cannelloni in a disposable aluminum tray for easy transport. It’s a guaranteed crowd-pleaser at potlucks or gatherings.
4. Date Night Dinner
   Serve with a glass of red wine, such as Chianti or Merlot, and finish with a light dessert like tiramisu.
5. Elegant Dinner Party
   Plate individual portions on large plates, garnished with fresh herbs and paired with a side of sautéed spinach or roasted asparagus.

Special Equipment

1. Piping Bag or Spoon
   Makes filling the cannelloni tubes easier and less messy. A piping bag is especially handy for getting the filling into the tubes evenly.
2. Large Baking Dish
   Ensures even cooking and accommodates all the filled cannelloni without overcrowding.
3. Fine Mesh Strainer
   Useful for draining ricotta and spinach to prevent a watery filling.
4. Cheese Grater
   A fine or medium grater helps you achieve freshly grated Parmesan for the best flavor.
5. Oven Thermometer
   Ensures your oven is at the correct temperature for even baking.

Frequently Asked Questions (FAQs)

1. Can I use manicotti instead of cannelloni?
   Yes, manicotti can be used as an alternative. The filling and cooking process remain the same.
2. What can I substitute for ricotta cheese?
   Cottage cheese, mascarpone, or a combination of cream cheese and Parmesan can work as substitutes.
3. Do I have to pre-cook the pasta?
   Pre-cooking softens the pasta and ensures even cooking, but some no-boil cannelloni options can be filled directly and baked longer.
4. Can I freeze leftovers?
   Yes, baked or unbaked cannelloni can be frozen and reheated later. Follow freezing instructions for the best results.
5. Can I make this dish vegan?
   Absolutely! Use plant-based ricotta and cheese alternatives, and substitute the egg with a flaxseed or chia egg.
6. How do I prevent the dish from drying out?
   Ensure the pasta is fully covered in sauce during baking, and cover the dish with foil for most of the baking time.
7. What’s the difference between cannelloni and manicotti?
   Cannelloni is smooth and cylindrical, while manicotti has ridges and is slightly larger. Both are suitable for this recipe.
8. What side dishes go well with cannelloni?
   Garlic bread, Caesar salad, roasted vegetables, or sautéed spinach are excellent accompaniments.

Conclusion

Spinach Ricotta Cannelloni is a timeless dish that combines the comforting flavors of creamy ricotta, earthy spinach, tangy tomato sauce, and gooey melted cheese. Whether served for a family dinner, holiday gathering, or casual potluck, this dish is sure to impress and satisfy everyone at the table.

With its straightforward preparation, adaptability to dietary needs, and freezer-friendly nature, this recipe is a must-have in your culinary repertoire. Treat yourself and your loved ones to a slice of Italian-inspired comfort with Spinach Ricotta Cannelloni—it’s a dish you’ll want to make again and again!

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