- 12-15 cannelloni tubes
- 500g ricotta cheese
- 300g fresh spinach, wilted and finely chopped (or 200g frozen, thawed and squeezed dry)
- 100g grated Parmesan cheese, plus extra for topping
- 1 large egg
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 700ml passata (strained tomatoes)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 100g shredded mozzarella cheese (optional, for topping)
- Fresh basil leaves, for garnish
Cook from Home: Cannelloni with Ricotta and Spinach
Embrace the joy of cooking from what you already have with this classic Cannelloni with Ricotta and Spinach recipe. It’s a fantastic way to transform simple ingredients into a comforting and impressive meal. This dish proves that delicious, restaurant-quality food is achievable right in your own kitchen.
Step-by-Step Preparation
Follow these easy steps for perfect cannelloni:
- Preheat your oven to 190°C (375°F). Lightly grease a baking dish.
- Prepare the filling: In a large bowl, combine the ricotta cheese, chopped spinach, 100g Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until thoroughly combined.
- Make the sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute). Pour in the passata, season with salt and pepper, and simmer for 5-10 minutes.
- Stuff the cannelloni: Carefully stuff each cannelloni tube with the ricotta and spinach mixture. A piping bag or a small spoon can be helpful here.
- Assemble the dish: Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Arrange the stuffed cannelloni tubes in a single layer over the sauce.
- Top and bake: Pour the remaining tomato sauce over the cannelloni, ensuring they are well covered. Sprinkle with extra Parmesan cheese and mozzarella, if using.
- Bake for 25-30 minutes, or until the pasta is tender and the sauce is bubbling and golden brown on top.
- Rest and serve: Let the cannelloni rest for 5-10 minutes before serving. Garnish with fresh basil leaves.
Tips for Success
- Spinach: If using frozen spinach, ensure it's thoroughly squeezed to remove excess water to prevent a watery filling.
- Sauce Consistency: If your passata is very thick, you can add a splash of water or vegetable broth to thin it slightly.
- Make Ahead: The cannelloni can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if cooking from cold.
- Variations: Add sautéed mushrooms or a pinch of red pepper flakes to the filling for extra flavor.
Make it a Full Meal
This Cannelloni with Ricotta and Spinach is a hearty main course on its own. For a complete Italian feast, serve it with a simple green salad dressed with a light vinaigrette and some crusty garlic bread. It pairs wonderfully with a medium-bodied red wine like Chianti.
Frequently Asked Questions
- Q: Can I use dried cannelloni tubes? A: Yes, you can use dried cannelloni tubes. They usually don't require pre-boiling for baked dishes like this, as they will cook in the sauce.
- Q: What if I don't have ricotta? A: You can substitute ricotta with a mixture of cottage cheese (drained well) and a little cream cheese for a similar texture.
- Q: Can this dish be frozen? A: Yes, you can freeze the assembled and unbaked cannelloni, or bake it first and then freeze the leftovers. Thaw completely before reheating.
Enjoy Your Homemade Cannelloni!
Cooking from home is rewarding, and this Cannelloni with Ricotta and Spinach is a testament to that. Enjoy the process and savor the delicious results of your culinary efforts. Happy cooking!