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!
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.
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.