Step into a world where comfort meets elegance with every bite-welcome to the creamy spinach and ricotta cannelloni delight. This Italian-inspired masterpiece combines tender pasta tubes filled with a luscious blend of velvety ricotta and vibrant, garden-fresh spinach, all smothered in a rich, dreamy béchamel or tomato sauce. Whether you’re seeking a heartwarming family dinner or an impressive dish to share with friends, this recipe promises a harmonious balance of flavors and textures that will transport your taste buds straight to the sun-kissed hills of Tuscany. Prepare to indulge in a culinary experience that’s as nourishing as it is delicious.
Indulge in Creamy Spinach and Ricotta Cannelloni Delight
Indulge in creamy spinach and ricotta cannelloni delight, a luscious Italian classic that perfectly blends velvety ricotta cheese with vibrant, fresh spinach in every bite. This dish carries a rich heritage from Italian kitchens where comfort meets elegance and every forkful tells a story of family gatherings and humble pleasures. The filling’s creamy texture harmonizes beautifully with the delicate pasta tubes and savory tomato sauce, creating an irresistible symphony of flavors and textures.
Prep and Cook Time
- Preparation: 25 minutes
- Cooking: 35 minutes
- Total Time: 1 hour
Yield
Serves 6 hearty portions – perfect for sharing with loved ones.
Difficulty Level
Medium: Requires basic pasta handling and baking skills, ideal for home cooks looking to impress.
Ingredients
- 12 cannelloni pasta tubes, dried or fresh
- 450g fresh spinach, washed and roughly chopped
- 400g ricotta cheese, whole milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 100g grated Parmesan cheese, plus extra for topping
- 1 large egg, lightly beaten
- 2 cups homemade or store-bought marinara sauce
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the spinach filling: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute, releasing lovely aromas.
- Add the chopped spinach to the skillet and cook until wilted and any excess moisture evaporates, approximately 4-5 minutes. Season lightly with salt and pepper. Remove from heat and allow to cool slightly.
- In a mixing bowl, combine the ricotta cheese, cooked spinach mixture, grated Parmesan, and the beaten egg. Mix gently until well incorporated. Adjust seasoning with salt and pepper to taste.
- Preheat the oven to 180°C (350°F). Lightly grease a baking dish large enough to hold the cannelloni in a single layer.
- Fill the cannelloni tubes: Using a small spoon or a piping bag, carefully fill each pasta tube with the ricotta-spinach mixture. Handle the pasta delicately to avoid breaking.
- Spread a thin layer of marinara sauce over the bottom of the baking dish to prevent sticking, then arrange the filled cannelloni side-by-side in the dish.
- Pour the remaining marinara sauce evenly over the cannelloni, covering each tube generously. Sprinkle extra grated Parmesan cheese on top for a golden, flavorful crust.
- Bake uncovered for 30-35 minutes, or until the sauce bubbles and the cheese topping turns a beautiful golden brown.
- Remove from the oven and let rest for 5 minutes before serving-it helps the flavors meld and ensures clean, elegant slices.
Tips for Success
- For the freshest taste, freshly chop and sauté spinach instead of using frozen varieties which may retain too much water.
- If you prefer, use no-boil fresh cannelloni to save a step; just ensure your filling is firm and not too wet to avoid sogginess after baking.
- To avoid a watery filling, be sure to squeeze out excess moisture from the spinach after cooking, using a clean kitchen towel or fine mesh sieve.
- Make the filling a day ahead and refrigerate-flavors deepen beautifully with resting.
- Not a fan of Parmesan? Try Pecorino Romano for a sharper tang or Asiago for a milder nutty undertone.
Serving Suggestions
Serve your creamy spinach and ricotta cannelloni delight piping hot, garnished with freshly torn basil leaves and a drizzle of high-quality extra virgin olive oil. A crisp mixed green salad with a zesty lemon vinaigrette complements the creaminess perfectly. For a touch of rustic charm, accompany with warm crusty bread to scoop up the luscious sauce.
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 22g |
| Carbohydrates | 38g |
| Fat | 18g |
Elevate this cannelloni experience by exploring more Italian pasta classics. For health-focused ingredients and nutrition insights, visit EatRight.org.
Q&A
Q: What makes the Spinach and Ricotta Cannelloni so irresistible?
A: It’s the perfect harmony of creamy ricotta cheese mingling with vibrant spinach, all wrapped in tender pasta tubes and baked to golden perfection. The luscious texture and fresh flavors create a comforting, yet elegant dish that feels like a warm hug on a plate.
Q: Can I prepare the filling ahead of time?
A: Absolutely! The spinach and ricotta mixture can be made a day in advance. Storing it in an airtight container allows the flavors to deepen, making your cannelloni even more delicious when stuffed and baked.
Q: Is it necessary to cook the pasta tubes before filling?
A: To save time and ensure perfect textures, uncooked cannelloni tubes can be filled and baked directly, provided there’s enough sauce to keep them moist. Alternatively, you can briefly boil them until al dente, then proceed with stuffing for a guaranteed tender bite.
Q: How can I boost the spinach flavor without overpowering the dish?
A: Lightly sauté the spinach with garlic and a pinch of nutmeg. This subtle seasoning enhances the green’s natural earthiness without overshadowing the creamy ricotta, creating a more vibrant and balanced filling.
Q: Are there any great substitutions if I don’t have ricotta on hand?
A: You can experiment with mascarpone or a blend of cream cheese and cottage cheese for a similarly creamy experience. Just remember to adjust seasoning as these alternatives may vary in flavor intensity and saltiness.
Q: What kind of sauce pairs best with creamy spinach and ricotta cannelloni?
A: A silky béchamel or a fresh tomato sauce works wonders. Béchamel adds a velvety richness, while a tomato sauce introduces a bright, tangy contrast, allowing the cannelloni’s filling to sing in every bite.
Q: How do I get a beautifully browned, bubbly top on my cannelloni?
A: Generously sprinkle grated Parmesan or a mild, melting cheese like mozzarella over the sauce before baking. The cheese bubbles and turns golden, creating an inviting crust that adds delightful texture.
Q: Can this dish be made gluten-free?
A: Yes! Look for gluten-free cannelloni or use thin gluten-free pasta sheets rolled around the filling. Just be mindful to adjust baking times slightly to accommodate the pasta texture.
Q: Is this recipe suitable for a vegetarian diet?
A: Definitely. This spinach and ricotta cannelloni is a classic vegetarian delight, packed with wholesome ingredients and free from meat, making it perfect for those who embrace a plant-focused lifestyle.
Q: What sides would complement this creamy cannelloni?
A: Pair it with a crisp green salad dressed in lemon vinaigrette or roasted seasonal vegetables. These light accompaniments balance the richness of the dish, creating a well-rounded and satisfying meal.
In Conclusion
As the rich flavors of creamy ricotta meld seamlessly with vibrant spinach nestled within tender pasta tubes, this cannelloni delight transforms a simple meal into an indulgent experience. Whether shared at a family gathering or savored in a quiet moment of culinary bliss, this dish invites you to celebrate the comforting elegance of Italian-inspired cuisine. So next time you crave a harmonious blend of freshness and creaminess, remember that a plate of spinach and ricotta cannelloni is more than just food-it’s a delectable journey for your taste buds. Bon appétit!
