Amazing Cannelloni with Spinach and Ricotta

I fell in love with this Amazing Cannelloni with Spinach and Ricotta the minute the waiter put it in front of me. It was fresh out of the oven, sizzling hot with a powerful rich smell that instantly filled the whole room.

But, my first thought when I ordered this was: “What the hell are cannelloni?”. I had no idea at the time. Now, let me tell you what they are, just in case you don’t know. They are a big cylindrical type of pasta. The beauty of these cannelloni is that you can fill them with various fillings, like chicken meat, fish meat, zucchini, cheese, spinach, or whatever your imagination can bring to the table, and then bake them into a stunning dish.

And what a stunning dish we have today. Just look at the list of ingredients that work together to create a feast for the senses. Tomatoes, garlic, sugar, vinegar, spinach, milk, and an army of different types of cheese, ricotta cheese, mascarpone cheese, and mozzarella cheese.

The only thing I can say about this is that it’s simply delicious!

What is Spinach and Ricotta Cannelloni?

Spinach and Ricotta Cannelloni is a classic Italian pasta dish that is so creamy and cheesy. Large pasta tubes (cannelloni) are the main ingredient, and they are stuffed with spinach, ricotta cheese, and some seasonings like salt, pepper, and sometimes nutmeg. Also, tomato sauce is used, the dish is topped with a creamy mascarpone layer, and finished with slices of mozzarella cheese.

Ingredients

• Cannelloni Pasta
• 1 tablespoon of olive oil
• 1 can of chopped tomatoes
• 2 garlic cloves
• 1 teaspoon of sugar
• 1 tablespoon of red wine vinegar
• 250g of ricotta cheese
• 250g of spinach
• 200g of mascarpone cheese
• 2 tablespoons of milk
• 200g of mozzarella cheese
• Salt
• Freshly ground black pepper

Ingredients Notes

• Cannelloni Pasta: Look for pre-made dried or fresh cannelloni.
• Ricotta Cheese: Use full-fat ricotta for the creamiest filling.
• Spinach: Fresh spinach works best.
• Mozzarella Cheese: Try to use fresh mozzarella for the best results.
• Tomatoes: Canned chopped tomatoes are ideal for the sauce.

How to Make this Cannelloni with Spinach and Ricotta?

Step 1:

Heat the olive oil in a non-stick pan over medium heat. Add the minced garlic cloves and fry for about 1 minute, stirring constantly to prevent burning. Pour in the can of chopped tomatoes, then add the sugar and red wine vinegar. Season with salt and freshly ground black pepper to taste. Stir well and let the sauce simmer for about 20 minutes.

Step 2:

Place the spinach in a large strainer. Boil water in a kettle and carefully pour it over the spinach to soften it. Once the spinach cools, squeeze out any excess water with your hands. Finely chop the spinach and transfer it to a large mixing bowl.

Step 3:

Add the ricotta cheese to the chopped spinach and mix well. Season the mixture with salt and pepper.

Step 4:

Preheat your oven to 200ºC (428ºF). Using a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Make sure to pack the filling well to avoid air gaps.

Step 5:

Spread the prepared tomato sauce evenly across the base of an ovenproof dish. Arrange the stuffed cannelloni on top in a single layer.

Step 6:

In a separate bowl, mix the mascarpone cheese with the milk until the mixture is smooth. Pour this creamy sauce over the cannelloni, ensuring an even coating.

Step 7:

Slice the mozzarella cheese and place the slices over the mascarpone sauce. Bake the dish in the preheated oven for 20–25 minutes, and Enjoy.

Kitchen Equipment

• Non-stick pan
• Strainer
• Large mixing bowl
• Piping bag or sandwich bag
• Ovenproof dish
• Knife and cutting board
• Spoon

Helpful Tips!

• If using fresh spinach, wash it well to remove any grit, and then blanch it by pouring boiling water over it. After it cools, squeeze out as much water as possible.
• I like to use a piping bag, which makes the process much smoother. spoon the spinach and ricotta mixture into the bag and pipe it into the tubes. If you don’t have a piping bag, a sandwich bag with a corner snipped off works just as well.
• Remember that mozzarella is the classic choice for this recipe, you can Parmesan, Gruyère, or even a sprinkle of Pecorino Romano to give the dish a nice Italian touch.

What can you serve with this Amazing Cannelloni with spinach and ricotta?

If you’re serving this amazing Spinach and Ricotta Cannelloni for dinner, adding some delicious sides can make it much better. I love pairing it with a light Cherry Tomato and Basil Frittata for a herby touch. A crisp Caesar salad or a simple mixed green salad with vinaigrette also is a great option to have with it. You could also serve it with some marinated olives and antipasto for an Italian spread.

FAQ

What is cannelloni pasta?

Cannelloni is a tube-shaped pasta that’s perfect for stuffing with delicious fillings, So make sure to use it in this recipe.

Can I make this dish gluten-free?

Look for gluten-free cannelloni pasta to make this recipe gluten-free.

How can I prevent the cannelloni from drying out?

Make sure to fully cover the cannelloni with sauce before baking.

Can I freeze the leftovers?

Yes, you can freeze-baked cannelloni for up to 1 month.

Is mascarpone necessary?

Yes, but, you can substitute it with cream cheese if needed.

Enjoy your homemade Spinach and Ricotta Cannelloni! Don’t forget to share this recipe with your friends and family, and subscribe to my blog for more delicious recipes.