There’s something undeniably comforting about a warm, cheesy plate of Spinach and Ricotta Cannelloni. This Italian classic combines creamy ricotta, nutrient-packed spinach, and rich marinara sauce, all baked to perfection. Whether you’re hosting a dinner party or craving a cozy family meal, this dish is sure to impress. Plus, it’s easier to make than you might think!
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Why You’ll Love This Recipe
- Crowd-Pleasing Comfort Food: Perfect for family dinners or entertaining guests.
- Nutrient-Rich: Packed with spinach and protein-rich ricotta.
- Easy to Make: Simple steps with minimal prep time.
- Versatile: Customize with your favorite herbs, cheeses, or sauces.
- Freezer-Friendly: Make ahead and bake when needed.
Ingredients Breakdown:
- 12 cannelloni tubes: The pasta base for filling.
- 2 cups ricotta cheese: Adds creaminess and richness to the filling.
- 1 cup cooked spinach, chopped: Provides flavor and nutrition.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor to the filling.
- 1 egg: Binds the filling ingredients together.
- 1/2 tsp nutmeg: Enhances the flavor of the filling.
- Salt and pepper, to taste: Seasoning for the filling.
- 2 cups marinara sauce: The flavorful base sauce for the dish.
- 1 cup shredded mozzarella cheese: Topping that adds gooey goodness.
Tips and Tricks
- Prevent Soggy Cannelloni: Avoid overcooking the pasta tubes before filling them.
- Use Fresh Spinach: Fresh spinach has a brighter flavor, but frozen works too—just squeeze out excess water.
- Make It Ahead: Assemble the dish a day in advance and refrigerate until ready to bake.
- Add a Kick: Sprinkle red pepper flakes for a spicy twist.
Variations and Customizations
- Vegetarian Delight: Add sautéed mushrooms or zucchini to the filling.
- Meatastic Option: Mix in cooked ground beef or Italian sausage for a heartier version.
- Cheesy Upgrade: Swap mozzarella for fontina or provolone for a richer flavor.
- Gluten-Free: Use gluten-free cannelloni tubes for a dietary-friendly option.
Pairing Suggestions
- Salad: Serve with a fresh arugula salad topped with balsamic vinaigrette.
- Bread: Garlic bread or focaccia makes a perfect side.
- Wine: Pair with a glass of Chianti or Pinot Grigio for an authentic Italian experience.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Assemble the dish (unbaked) and freeze for up to 2 months. Thaw before baking.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
Popular Questions
1. Can I use fresh pasta sheets instead of cannelloni tubes?
Yes! Simply roll the filling into the sheets and bake as directed.
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2. How do I prevent the cannelloni from cracking?
Boil the tubes for 2-3 minutes before filling to make them more pliable.
3. Can I use cottage cheese instead of ricotta?
Yes, but the texture will be slightly different.
4. Is this recipe kid-friendly?
Absolutely! Kids love the cheesy, saucy goodness.
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Spinach and Ricotta Cannelloni
- Total Time: 1 hour
- Yield: 4-6 servings 1x
Description
Spinach and Ricotta Cannelloni is a comforting Italian classic, featuring tender pasta tubes filled with a creamy ricotta and spinach mixture. Topped with marinara sauce and melted mozzarella cheese, this dish is perfect for family dinners or special occasions!
Ingredients
- 12 cannelloni tubes – The perfect vessel for the creamy filling.
- 2 cups ricotta cheese – Adds a rich, creamy texture.
- 1 cup cooked spinach, chopped – Packed with vitamins and a pop of color.
- 1/2 cup grated Parmesan cheese – Enhances the savory flavor.
- 1 egg – Binds the filling together.
- 1/2 tsp nutmeg – Adds a warm, aromatic touch.
- Salt and pepper, to taste – Balances the flavors.
- 2 cups marinara sauce – Use store-bought or homemade for a saucy base.
- 1 cup shredded mozzarella cheese – Melts into gooey perfection.
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking.
- Prepare the Filling: In a large bowl, mix ricotta, spinach, Parmesan, egg, nutmeg, salt, and pepper until well combined.
- Fill the Cannelloni Tubes: Carefully stuff each cannelloni tube with the ricotta mixture using a spoon or piping bag.
- Assemble the Dish: Spread 1/2 cup marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer.
- Add Sauce and Cheese: Pour the remaining marinara sauce over the tubes and sprinkle with mozzarella cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Serve: Let it cool slightly, then serve warm and enjoy!
Notes
- For a smoother filling, blend the ricotta mixture in a food processor.
- Double the recipe for larger gatherings—it’s always a hit!
- Garnish with fresh basil or parsley for a pop of color and freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
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