Spinach and Ricotta Cannelloni
This classic Italian-inspired dish features tender cannelloni pasta tubes filled with a creamy mixture of spinach and ricotta cheese. Baked in a rich tomato sauce and topped with melted mozzarella, it's a comforting and satisfying vegetarian meal.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gcannelloni pasta, uncooked
filling
- 500 gricotta cheese
- 300 gfresh spinach
- 50 gparmesan cheese, grated
- 1 pcsegg, large
- 0.5 tspnutmeg, ground
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
sauce
- 800 gcanned crushed tomatoes
- 2 clovegarlic, minced
- 2 tbspolive oil
- 1 tspdried oregano
- 1 tspdried basil
- 0.5 tspsugar
topping
- 150 gmozzarella cheese, shredded
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
piping bag (optional) · large pan · large bowl · baking dish · medium saucepan
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
- 2
Prepare the spinach: Wash the fresh spinach thoroughly. In a large pan, wilt the spinach over medium heat for 3-5 minutes, until it has significantly reduced in volume. Drain any excess liquid and let it cool slightly.
About 5 min
Cook’s note: Squeeze out as much water as possible from the spinach to prevent a watery filling.
- 3
Finely chop the cooled spinach.
About 2 min
- 4
Make the filling: In a large bowl, combine the ricotta cheese, chopped spinach, grated parmesan cheese, egg, ground nutmeg, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
About 5 min
Cook’s note: Taste and adjust seasoning if needed.
- 5
Prepare the tomato sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 6
Stir in the canned crushed tomatoes, dried oregano, dried basil, and sugar. Bring the sauce to a simmer, then reduce heat to low and let it cook gently for 10-15 minutes, stirring occasionally.
About 15 min
Cook’s note: The sugar helps to balance the acidity of the tomatoes.
- 7
Assemble the cannelloni: Spread a thin layer of tomato sauce on the bottom of a 9x13 inch (23x33 cm) baking dish.
About 1 min
- 8
Carefully fill each cannelloni pasta tube with the spinach and ricotta mixture. You can use a piping bag or a small spoon for this.
About 10 min
Cook’s note: A piping bag with a wide opening makes filling much easier and less messy.
- 9
Arrange the filled cannelloni in a single layer in the baking dish over the sauce.
About 2 min
- 10
Pour the remaining tomato sauce evenly over the cannelloni, ensuring they are fully covered.
About 1 min
Cook’s note: Ensure the pasta is submerged in sauce to cook properly and prevent drying out.
- 11
Sprinkle the shredded mozzarella cheese over the top of the sauce.
About 1 min
- 12
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
About 25 min
Cook’s note: Covering helps the pasta cook through without drying out.
- 13
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
About 10 min
- 14
Let the cannelloni rest for 5 minutes before serving.
About 5 min
Cook’s note: This allows the dish to set and makes it easier to serve.
- 15
Garnish with fresh parsley, if desired, and serve hot.
Keep it good
Store any leftovers in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
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