Spinach and Ricotta Cannelloni
A delicious baked dish featuring pasta tubes filled with a creamy ricotta and spinach mixture, topped with tomato sauce and melted cheese.
Equipment
- Large Baking Dish
- Piping bag
- Saucepan
- Mixing bowl
Ingredients
- 1 shallot chopped
- 2 garlic cloves minced
- 3 ½ cups passata/pureed tomatoes
- 1 small bunch basil chopped
- ½ tbsp olive oil
- 12.3 oz ricotta cheese
- 8.8 oz raw fresh spinach cooked and squeezed dry
- 1 egg beaten
- 2 tbsp parmesan grated
- 1 pinch nutmeg
- salt to taste
- pepper to taste
- 12 cannelloni pasta tubes
- 4.4 oz mozzarella sliced
- parmesan Extra grating for topping
Instructions
- Start by heating olive oil in a pan over medium heat. Once the oil is shimmering, add in the chopped shallot and minced garlic. Cook for a few minutes until soft and fragrant, being careful not to let them burn, as skipping this step can lead to a bland sauce.
- Pour in the passata and sprinkle in salt and pepper. Let the sauce simmer gently while preparing the filling. Watch for it to thicken and become vibrant. If it bubbles too much, reduce the heat.
- In a mixing bowl, combine the ricotta cheese, cooked and squeezed dry spinach, beaten egg, grated parmesan, nutmeg, and salt and pepper. The mixture should have bright colors and an amazing aroma. Ensure there is no excess moisture in the spinach, as too much liquid will affect the filling.
- Using a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Be sure to leave a little space at both ends to prevent bursting during baking.
- Spread a layer of your prepared sauce on the bottom of the baking dish to prevent the cannelloni from sticking and to keep the dish moist.
- Place the filled cannelloni side by side in the baking dish over the sauce, then pour the remaining sauce over the top to coat them well. Ensure they are covered completely to avoid drying out.
- Sprinkle the sliced mozzarella and extra grated parmesan on top of the cannelloni. The cheese will melt while it bakes, creating a delicious crust. Do not skimp on the cheese for the best flavor.
- Place the dish into the oven and bake until bubbly and golden on top. The aroma will fill your kitchen! Monitor closely to avoid burnt edges.
Notes
Storage Tips: You can prepare and assemble the cannelloni in advance and store in the fridge for up to 24 hours before baking. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Expert Tips: If your filling seems too watery, squeeze out excess moisture from the cooked spinach before combining with ricotta. Overfilling cannelloni tubes can cause them to split; fill gently and coat well in sauce for moisture. If the sauce thickens too much, add a splash of water or broth to adjust consistency. Using a piping bag simplifies the filling process and keeps it tidier. If cannelloni tubes are hard to find, blanched lasagna sheets can be used as an alternative.