Spinach and ricotta cannelloni is the perfect first course even for a special occasion. Stuffed pasta is always a must for Sunday lunches and holiday meals. The recipe I want to share today is for delicious and savory cannelloni stuffed with ricotta and spinach. My recipe is simple and foolproof even for the most inexperienced cooks. For the pasta I used dry eggless cannelloni which I preferred to blanch for a few minutes even though the package states they can be baked dry. If you prefer, fresh lasagna sheets cut in half also work well. For the filling I simply cooked the spinach in the microwave, then combined it with fresh ricotta, grated Parmesan and a delightful hint of nutmeg. A first course that wins everyone at the table and makes an ordinary day special. Don’t miss the recipe for Spinach Lasagna and the recipe for Baked Pasta alla Sorrentina. Let’s head to the kitchen and prepare some delicious ricotta and spinach stuffed cannelloni together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4Servings
- Cooking methods: Oven
- Cuisine: Italian
- Energy 415.17 (Kcal)
- Carbohydrates 43.00 (g) of which sugars 1.77 (g)
- Proteins 22.44 (g)
- Fat 16.97 (g) of which saturated 9.15 (g)of which unsaturated 4.52 (g)
- Fibers 2.77 (g)
- Sodium 386.18 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Stuffed Cannelloni
- 12 egg-free cannelloni
- 1 2/3 cups ricotta
- 6.3 oz frozen spinach
- 2.5 oz grated Parmesan cheese
- 1/4 teaspoon nutmeg
- to taste salt
- 1 pinch pepper
- 1 cup tomato passata
- to taste extra virgin olive oil
- 1 clove garlic
- to taste salt
- A few leaf(s) basil
How to prepare Cannelloni with spinach and ricotta
I blanched the dry cannelloni for 3 minutes by dropping them into boiling salted water to which I added a tablespoon of oil so they wouldn’t stick together. Drain them carefully and let them cool on a kitchen towel. Prepare a simple tomato sauce: pour 2 tablespoons of oil into a saucepan. Add one clove of garlic and let it sauté for one minute over low heat.
Add the tomato passata, a few tablespoons of water and season with salt. Let it cook over low heat for 6–7 minutes. Cook the spinach in the microwave for 5–6 minutes at 750 W, but if you prefer you can cook them in a pan for a few minutes. Puree the cooked spinach with an immersion blender or, if you prefer them chunkier, simply chop them with a knife on a cutting board.
In a bowl, mix the ricotta with the spinach, a pinch of salt and pepper, the nutmeg and half of the grated Parmesan. Transfer the filling into a disposable piping bag and simply cut the tip to make an opening — no special nozzle is needed.
Fill the cannelloni with the ricotta and spinach mixture; using a piping bag makes this operation very easy, but you can also do it with a teaspoon if you prefer. Cover the bottom of a baking dish with a few tablespoons of sauce. Arrange the filled cannelloni inside. Top them with plenty of sauce and the grated Parmesan. Bake the cannelloni in a preheated conventional oven at 374°F for 16–18 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover cannelloni, store them in a container in the fridge for 1–2 days or you can freeze them. You just need to reheat them for a few minutes in the oven or in the microwave.
For a more flavorful filling you can add 2.1 oz (about 60 g) of speck or cooked ham cut into small pieces.
Don’t miss the recipe for Lasagne al forno with ragù and béchamel
