Spinach and Ricotta Cannelloni is a comforting classic that’s perfect for any occasion. With its creamy ricotta filling and rich marinara sauce, this dish is both satisfying and straightforward to make. Let’s dive into this cozy Italian favorite!
Spinach is the star green here, bringing a fresh, earthy flavor to the filling. Cooking it down helps concentrate its taste and makes it easier to mix into the ricotta.
Ricotta cheese provides a creamy and mild base for the filling, which pairs perfectly with the spinach.
Parmesan cheese adds a nutty, salty kick, enhancing the overall flavor profile.
The egg acts as a binder, holding the filling together so it can be neatly piped into the cannelloni tubes.
Nutmeg is a subtle addition that elevates the filling with its warm spice, complementing the cheeses beautifully.
Salt and pepper are essential for seasoning, letting the flavors of the filling shine through.
Cannelloni tubes are the vessel for our delicious filling, becoming tender and flavorful as they bake.
Marinara sauce brings moisture and a rich tomato flavor, tying the whole dish together.
Mozzarella cheese, when melted, creates a gooey, irresistible top layer.
Finally, olive oil is used to sauté the spinach, adding a subtle richness.
Pair this Spinach and Ricotta Cannelloni with a crisp green salad and a slice of crusty garlic bread for a balanced meal. A glass of Chianti or another medium-bodied red wine complements the dish beautifully.
First things first, preheat your oven to 375°F (190°C). You’ll want it nice and hot by the time you’re ready to bake.
Grab a large skillet, pour in the olive oil, and set it over medium heat. Once the oil is shimmering, add your spinach. Sauté until it wilts down, which should only take a couple of minutes. Set it aside to cool.
In a mixing bowl, combine the ricotta, Parmesan, egg, nutmeg, plus a pinch each of salt and pepper. Stir in the cooled spinach until everything is well mixed.
Now, the fun part: filling the cannelloni tubes. You can use a piping bag for precision, or just a small spoon if you prefer. Make sure they’re filled but not overflowing.
Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni on top, keeping them in a single layer.
Pour the remaining marinara sauce over the cannelloni, then sprinkle with the mozzarella cheese.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until the cheese is golden and bubbly. Let it cool for a few minutes before serving.
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