Spinach And Ricotta Cannelloni Recipe

I absolutely adore this spinach and ricotta cannelloni recipe because it perfectly balances the creamy richness of ricotta with the fresh, earthy flavors of spinach, all wrapped up in a comforting blanket of marinara and gooey mozzarella. It’s the ultimate feel-good, homemade meal that not only satisfies my craving for Italian cuisine but also makes me feel like a pro chef with minimal effort!

I adore preparing food that not only nourishes the body but also delights the soul. My Spinach and Ricotta Cannelloni is a prime example.

Heaped with fresh spinach and creamy ricotta, the stuff cannelloni is packed with is nothing short of rich deliciousness. Top it with marinara and mozzarella, and you’ve got an Italian dish that’s truly perfetto al morso, or perfect at first bite.

Ingredients

Spinach:
Nutrient-dense green; vitamin A and C powerhouses; iron-rich superfood.

Ricotta Cheese:
The texture is creamy; the source is protein; the content is low-fat.

Parmesan Cheese:
Imparts a flavor that is salty and nutty; has protein and calcium.

Egg:
Acts as a binding agent; provides protein; contributes moisture.

Nutmeg:
Spice that is warm; enhances flavor; small amounts.

Marinara Sauce:
Savory, with a base of tomatoes, it supplies vitamins and antioxidants.

Olive Oil:
Fat that is healthy; provides richness; boosts flavor.

Ingredient Quantities

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 pinch nutmeg
• Salt and pepper to taste
• 12 cannelloni tubes
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 1 clove garlic, minced

Instructions

1. Your oven should be preheated to 375°F (190°C) and a baking dish should be greased lightly with olive oil.

2. If you are using fresh spinach, blanch it in boiling water for 1-2 minutes, then drain and chop. If you are using frozen spinach, make sure it is thawed and drained very well.

3. In a big mixing bowl, put together the spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Blend thoroughly until well mixed.

4. Each cannelloni tube must be filled with the spinach and ricotta mixture. This can be done nicely with a piping bag or even a spoon, if you prefer, but fill them carefully. They should almost overflow, without quite doing so, when you are done.

5. Evenly spread half of the marinara sauce over the bottom of the prepared baking dish.

6. Place the cannelloni, filled with the ricotta mixture, side by side in a single layer over the marinara sauce in the dish.

7. Spread the unconsumed marinara sauce over the top of the cannelloni so that it becomes entirely bathed in the sauce.

8. Evenly distribute the shredded mozzarella cheese over the top of the cannelloni that is covered in sauce.

9. Preheat the oven to 350°F. Cover the baking dish with foil and place it in the oven. Set a timer for 20 minutes. Once the timer sounds, carefully remove the foil. Now, you can allow the dish to bake for a little longer. Set a timer for 15-20 minutes, but keep a close watch on the dish. Once the cheese is melted and looks deliciously golden brown, it’s ready to come out of the oven.

10. Let the cannelloni cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Knife
5. Cutting board
6. Large mixing bowl
7. Spoon
8. Piping bag (optional)
9. Baking dish
10. Basting brush or paper towel (for greasing)
11. Aluminum foil
12. Measuring cups and spoons
13. Cheese grater (if not using pre-grated cheese)
14. Oven mitts

FAQ

• Q: Can I use frozen spinach instead of fresh?Q: Can I use frozen spinach in place of fresh? And if so, how much should I use?

  A: Yes, you can use 10 oz of frozen spinach. Just make sure it’s thawed and well-drained before using.

• Q: Is there a substitute for ricotta cheese?A: Cottage cheese can be used in place of ricotta, but it may alter the texture and flavor slightly.
• Q: How do I prevent the cannelloni from cracking?A: Ensure that the pasta tubes are not overstuffed and handle them with care. Some recipes may instruct you to cook the pasta beforehand, but it is not needed in this case.
• Q: Can I make the dish ahead of time?You can indeed prepare this dish in advance and store it in the refrigerator until you’re ready to serve it. When you take it out and pop it into the oven, just be sure to add a few extra minutes to the total bake time, since the dish will be cold when it goes in.
• Q: What’s the best way to serve this dish?A: Serve hot, straight from the oven, and top with extra Parmesan and a side salad or garlic bread for a totally satisfying meal.
• Q: Can I use a different sauce instead of marinara?Q: Can I use a sauce other than the one specified?

  A: Yes, you can use any tomato-based sauce you prefer, or even a béchamel sauce for a creamier version.

Substitutions and Variations

Spinach, fresh: Substitute with 1 pound kale or Swiss chard, chopped and blanched.
Cottage cheese or mascarpone can substitute for ricotta cheese.
Parmesan cheese: Use Pecorino Romano or Grana Padano as substitutions.
Cannelloni tubes: If you don’t have them, use cooked lasagna noodles rolled up or manicotti shells.
Tomato sauce: Replace with a tomato purée or a basic white sauce to achieve the flavor of the original dish.

Pro Tips

1. Get the Spinach Right If using fresh spinach, make sure to cool it quickly after blanching by placing it in an ice bath. This helps retain its vibrant color. For frozen spinach, ensure it’s fully thawed and squeezed dry to avoid a watery filling.

2. Use a Piping Bag Filling cannelloni tubes can be tricky. Use a piping bag or a sturdy plastic bag with a corner snipped off for easier and cleaner filling. This will help distribute the mixture evenly within the tubes.

3. Amp Up the Flavor Consider adding fresh basil or a pinch of red pepper flakes to the spinach and cheese mixture for an extra burst of flavor.

4. Evenly Spread Ingredients When layering the marinara sauce, make sure each tube is well-coated, top and bottom. This prevents the pasta from drying out and ensures every bite is flavorful.

5. Perfect Melting For best results on the mozzarella topping, broil the dish for the last minute or two of baking. Keep a close eye to prevent burning, and this will give your cannelloni a beautifully bubbly and slightly crispy top.