Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni is a classic Italian dish that’s both comforting and elegant. With creamy ricotta, fresh spinach, and a flavorful tomato sauce, this recipe is perfect for family dinners or special occasions. Let’s dive into how to make this delightful dish step by step.

Ingredients

For the filling:

• 250g (8 oz) ricotta cheese
• 200g (7 oz) fresh spinach, cooked and chopped
• 50g (1/4 cup) grated Parmesan cheese
• 1 egg
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

For the sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 400g (14 oz) canned crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For assembly:

• 12 cannelloni tubes (store-bought or homemade)
• 150g (1.5 cups) grated mozzarella cheese

Instructions

Step 1: Prepare the filling

1. In a mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix until well combined. Set aside.

Step 2: Make the tomato sauce

1. Heat olive oil in a saucepan over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute.
4. Add the crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10-15 minutes until slightly thickened.

Step 3: Fill the cannelloni

1. Preheat your oven to 180°C (350°F).
2. Using a piping bag or a small spoon, fill the cannelloni tubes with the spinach and ricotta mixture.

Step 4: Assemble the dish

1. Spread a thin layer of tomato sauce at the bottom of a baking dish.
2. Arrange the filled cannelloni tubes in a single layer on top of the sauce.
3. Pour the remaining tomato sauce over the cannelloni, ensuring they are completely covered.
4. Sprinkle grated mozzarella cheese evenly over the top.

Step 5: Bake

1. Cover the dish with aluminum foil and bake for 20 minutes.
2. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.

Step 6: Serve

1. Let the cannelloni cool for a few minutes before serving.
2. Garnish with fresh basil or parsley if desired.

Tips for Success

• For a richer filling, you can add some shredded mozzarella or grated Pecorino Romano to the ricotta mixture.
• If you don’t have cannelloni tubes, you can use lasagna sheets. Simply boil them until pliable, fill, and roll them up.
• This dish can be prepared a day in advance. Assemble the cannelloni, cover, and refrigerate. Bake when ready to serve.

Spinach and Ricotta Cannelloni is a crowd-pleasing recipe that’s sure to impress. Whether you’re hosting a dinner party or craving a comforting meal, this Italian classic will not disappoint. Buon appetito!