Introduction
Spinach and ricotta cannelloni is a delightful Italian dish that combines tender pasta shells with a creamy filling of spinach and ricotta cheese, all topped with a delicious marinara sauce. This recipe is perfect for a cozy dinner and is sure to impress your family and friends with its rich flavors and comforting texture. Whether you’re a seasoned cook or a beginner in the kitchen, making these homemade cannelloni is enjoyable and rewarding.
Detailed Ingredients with measures
Cannelloni pasta: 12 sheets
Ricotta cheese: 15 ounces
Fresh spinach: 5 ounces, chopped
Parmesan cheese: 1 cup, grated
Mozzarella cheese: 1 cup, shredded
Egg: 1 large
Garlic: 2 cloves, minced
Nutmeg: 1/4 teaspoon
Salt: to taste
Black pepper: to taste
Marinara sauce: 2 cups
Olive oil: 1 tablespoon
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Detailed Directions and Instructions
Prepare the pasta sheets
Start by boiling water in a large pot. Once boiling, add salt and then cook the cannelloni pasta sheets for approximately 3-4 minutes until just softened. Drain and lay them flat on a clean kitchen towel.
Make the filling
In a large bowl, combine fresh spinach, ricotta cheese, grated parmesan, and chopped garlic. Mix thoroughly until all ingredients are well combined. Season with salt and pepper to taste.
Fill the cannelloni
Using a piping bag or a spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture. Ensure they are filled evenly but do not overstuff.
Prepare the tomato sauce
In a saucepan, heat olive oil and sauté finely chopped onion until translucent. Add crushed tomatoes, herbs, and seasonings, and let simmer for about 15 minutes to allow flavors to meld.
Assemble the dish
Spread a layer of the tomato sauce in the bottom of a baking dish. Place the filled cannelloni in a single layer over the sauce. Pour the remaining sauce over the cannelloni, ensuring they are well covered.
Bake the cannelloni
Preheat the oven to 180°C (350°F). Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle with additional cheese, and bake for another 15 minutes until golden and bubbly.
Serve
Once baked, remove from the oven and let it rest for a few minutes. Serve warm, garnished with fresh herbs if desired.
Notes
Make ahead
You can prepare the filling and assemble the dish ahead of time. Cover and refrigerate, then bake when ready to serve.
Freezing instructions
If you wish to freeze the cannelloni, do so before baking. Assemble the dish, cover tightly, and store in the freezer for up to 2 months.
Variations
Feel free to add other ingredients to the filling, such as sautéed mushrooms or sun-dried tomatoes, for added flavor and texture.
Cheese options
Different varieties of cheese can be used, such as mozzarella or feta, to suit your taste preferences.
Serving suggestions
Pair the cannelloni with a simple green salad or garlic bread for a complete meal.
Cook techniques
Preparing the Ricotta Filling
Ensure that the ricotta cheese is well-drained to avoid a watery filling. Mix it with spinach, parmesan, and spices to create a flavorful mixture.
Stuffing the Cannelloni
Use a small spoon or a piping bag to carefully fill each cannelloni tube with the ricotta and spinach mixture, ensuring they’re evenly filled without overstuffing.
Choosing the Right Sauce
For a classic flavor, opt for a homemade tomato sauce. A béchamel sauce can also work well, providing a creamy contrast to the filling.
Baking the Cannelloni
Arrange the filled cannelloni in a baking dish, cover with sauce, and bake until the pasta is tender and the top is golden.
Garnishing
Finish the dish with freshly grated parmesan cheese and chopped herbs before serving for added flavor and presentation.
FAQ
Can I make the filling ahead of time?
Yes, the spinach and ricotta filling can be prepared in advance and stored in the refrigerator until you are ready to stuff the cannelloni.
What can I substitute for ricotta?
You can substitute ricotta with cottage cheese or a vegan cheese option if you’re looking for a dairy-free alternative.
Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used, but it needs to be cooked down and drained to remove excess moisture before mixing it with the ricotta.
How do I store leftovers?
Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze the cannelloni before baking?
Absolutely! You can freeze the unbaked cannelloni. Just make sure to cover it well and bake from frozen, adding extra cooking time as needed.
Conclusion
The Spinach Ricotta Cannelloni is a delightful dish that combines the rich flavors of spinach and creamy ricotta cheese, enveloped in tender pasta tubes and topped with a luscious tomato sauce. This dish not only serves as a wonderful main course but also highlights the beauty of Italian cuisine. Perfect for dinner parties or a cozy family meal, it’s sure to impress and satisfy.
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