There’s something undeniably comforting about a dish that combines the creamy textures of ricotta with the subtle, earthy flavors of spinach, all nestled within delicate pasta tubes. This Spinach Ricotta Cannelloni captures that essence perfectly. Imagine sitting down to this indulgent meal after a long day, where each bite feels like a warm embrace. Not only does this dish tantalize your taste buds with the blend of ricotta and sautéed spinach, but the gooey, melted mozzarella and savory parmesan layer on top adds a satisfying cheese pull that will have everyone reaching for seconds. Perfect for a family dinner, this recipe is versatile enough for any occasion. Plus, with ingredients like fresh basil and a rich marinara sauce, there’s freshness in every mouthful. You’ll find yourself reminiscing about this meal long after the last bite.
Why You’ll Love This Spinach Ricotta Cannelloni
This dish is more than just pasta and cheese — it’s a celebration of flavors and textures that come together to make a meal everyone will adore. Here’s why you’ll love it:
- Comforting and Satisfying: The creamy ricotta and gooey mozzarella make each bite as comforting as a warm hug.
- Rich in Flavor: With fresh basil, nutmeg, and a savory marinara, your taste buds are in for a treat.
- Customizable: Add your favorite veggies or substitute spinach with kale to make it uniquely yours.
- Perfect for Any Occasion: Whether it’s an everyday family meal or a special dinner party, this dish fits in beautifully.
Preparation Phase & Tools to Use
Before diving into making your Spinach Ricotta Cannelloni, it’s vital to set up your kitchen for success. Begin by clearing your workspace to ensure you have ample room to lay out all your ingredients and tools. Consider using the following items to streamline the cooking process:
- Large Pot: For boiling the cannelloni tubes perfectly al dente.
- Skillet or Sauté Pan: Essential for sautéing onions, garlic, and spinach.
- Baking Dish: The final layer for baking your stuffed pasta to golden perfection.
- Mixing Bowl: An ideal vessel for combining ricotta with other filling ingredients.
Ensure all ingredients are pre-measured, and vegetables are finely chopped before you start. This preparation phase helps avoid any last-minute rush and makes the cooking experience enjoyable. It’s also a good idea to preheat your oven to 375°F (190°C) to ensure it’s at the right temperature when you’re ready to bake.
Ingredients
To craft your own Spinach Ricotta Cannelloni, gather the following ingredients:
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups marinara sauce (or your favorite tomato sauce)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
Step 1: Prepare the Cannelloni
Start by bringing a large pot of salted water to a boil. Immerse the cannelloni tubes and cook them until they’re just shy of done—about 8 minutes should do. They should still be firm to handle. Once cooked, drain the tubes and lay them out to cool, ensuring they don’t stick together.
Step 2: Sauté the Vegetables
In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring and cooking until they become translucent and flavorful, approximately 3 minutes. Next, introduce the chopped spinach, sautéing it just until it wilts. Remove from heat and allow this mix to cool slightly.
Step 3: Create the Filling
In a sizable mixing bowl, combine the ricotta cheese with the cooled spinach mixture. Sprinkle in nutmeg, black pepper, salt, and half of the mozzarella cheese. Stir these ingredients until evenly mixed, preparing it to be a luscious filling for your pasta.
Step 4: Assemble the Cannelloni
Carefully stuff each cooled cannelloni tube with the ricotta-spinach mixture, making sure they are well-filled but not overstuffed to prevent breaking. As you finish stuffing, lay them in a baking dish where a thin layer of marinara sauce has been spread.
Step 5: Bake to Perfection
Once the cannelloni are arranged, pour the remaining marinara sauce over them. Top with the leftover mozzarella and all the parmesan cheese. Cover the dish with foil, then bake in your preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese becomes bubbly and gets a golden hue.
Variations
- Protein: You can add cooked ground beef or sausage to the ricotta mixture for a heartier dish.
- Vegetables: Mix in other greens like kale or Swiss chard, or incorporate finely chopped mushrooms for added texture and depth.
- Spices: Play with flavors by adding a pinch of chili flakes or smoked paprika for a subtle kick.
Cooking Notes
- Ensure the cannelloni tubes are cooked just to al dente to prevent them from becoming mushy during baking.
- Allow the filling to cool slightly before handling to make stuffing the pasta easier.
- Experiment with different cheeses like fontina or asiago for a unique flavor twist.
- Use a piping bag for stuffing the tubes if you want a cleaner and faster method.
Serving Suggestions
- Pair with a crisp green salad drizzled with a light vinaigrette to balance the richness of the cannelloni.
- Complement with a glass of light red wine, such as Pinot Noir, to enhance the flavors of the dish.
Tips
- Pre-chop Ingredients: Set aside time to chop all vegetables beforehand to keep the cooking process smooth.
- Test Taste: Before stuffing, taste your cheese mixture to adjust seasonings to preference.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
Nutritional Information
- Calories: 450 per serving
- Protein: 22g
- Sodium: 900mg
FAQs
Can I freeze Spinach Ricotta Cannelloni?
Yes, you can prepare and freeze this dish before baking. Wrap it well with foil and plastic wrap to prevent freezer burn. Thaw completely before baking as directed.
What can I use instead of ricotta cheese?
Cottage cheese can be a great substitute, though it may change the texture slightly. Blend it to achieve a smoother consistency like ricotta.
How do I prevent cannelloni from sticking together?
Cooking the cannelloni al dente helps, but also lightly oil them after draining to keep them separate until ready to stuff.
Can this dish be made gluten-free?
Absolutely! Simply use gluten-free cannelloni tubes and ensure your marinara sauce is also gluten-free.
Conclusion
The Spinach Ricotta Cannelloni recipe is a delightful embrace of flavors and textures that brings uplift to any table setting. Whether you’re looking for a weekday dinner easy enough for beginners or something special to whip up for a weekend feast, this dish never disappoints. Try it, share your own variations, and experience how the blend of creamy cheeses, sautéed spinach, and perfectly cooked pasta tubes captivate the palate. Remember to enjoy the process — cooking is as much about indulging in the experience as it is about the flavors. We’d love to hear your feedback, so don’t hesitate to leave comments or share your own creative versions of this dish. Happy cooking!
Print
Spinach Ricotta Cannelloni
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This dish captures the creamy and comforting flavors of ricotta and spinach, nestled in pasta tubes.
Ingredients
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups marinara sauce (or your favorite tomato sauce)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Start by bringing a large pot of salted water to a boil. Immerse the cannelloni tubes and cook them until they’re just shy of done—about 8 minutes should do. They should still be firm to handle. Once cooked, drain the tubes and lay them out to cool, ensuring they don’t stick together.
- In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring and cooking until they become translucent and flavorful, approximately 3 minutes. Next, introduce the chopped spinach, sautéing it just until it wilts. Remove from heat and allow this mix to cool slightly.
- In a sizable mixing bowl, combine the ricotta cheese with the cooled spinach mixture. Sprinkle in nutmeg, black pepper, salt, and half of the mozzarella cheese. Stir these ingredients until evenly mixed, preparing it to be a luscious filling for your pasta.
- Carefully stuff each cooled cannelloni tube with the ricotta-spinach mixture, making sure they are well-filled but not overstuffed to prevent breaking. As you finish stuffing, lay them in a baking dish where a thin layer of marinara sauce has been spread.
- Once the cannelloni are arranged, pour the remaining marinara sauce over them. Top with the leftover mozzarella and all the parmesan cheese. Cover the dish with foil, then bake in your preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese becomes bubbly and gets a golden hue.
Notes
Ensure the cannelloni tubes are cooked just to al dente to prevent them from becoming mushy during baking. Allow the filling to cool slightly before handling to make stuffing the pasta easier. Experiment with different cheeses like fontina or asiago for a unique flavor twist. Use a piping bag for stuffing the tubes if you want a cleaner and faster method.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 22 g