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Spinach and Ricotta Cannelloni: A Taste of Italy at Home

The aroma of simmering tomato sauce, mingling with the creamy richness of ricotta and the subtle earthiness of spinach – it instantly transports me back to a tiny trattoria in Florence. Tucked away on a cobblestone street, that little restaurant served the most incredible cannelloni. The simplicity of the ingredients, combined with the loving care in its preparation, made it a dish I’ve been striving to recreate ever since. This recipe comes pretty darn close, and I’m thrilled to share it with you.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Dietary Type: Vegetarian

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
350 g fresh spinach
1 (250 g) package cannelloni tubes
350 g ricotta cheese
50 g grated parmesan cheese
½ teaspoon salt for the filling and 1 teaspoon for the cooking water
¼ teaspoon black pepper
1 lemon, zest of
¼ teaspoon nutmeg
1 (400 g) jar tomato sauce with garlic and oregano or 1 (400 g) jar homemade tomato sauce
250 g grated mozzarella cheese

Equipment Needed

Large pot
Large pan
Large bowl
Piping bag (or large zip-top bag)
Large baking dish (approximately 20x30cm / 8x12in)
Aluminum foil

Instructions

Begin by preparing your pasta water. Bring a large pot of lightly salted water (using 1 teaspoon of salt) to a boil. This will be used to partially cook the cannelloni tubes.
While the water is heating, prepare the spinach. In a large pan, heat the olive oil over medium heat. Add the minced garlic cloves and fry for 1-2 minutes, until fragrant, being careful not to burn them.
Add the fresh spinach to the pan. Cook for 4-5 minutes, or until the spinach has wilted completely and released its moisture. Remove the pan from the heat and let the spinach cool slightly. Once cooled enough to handle, chop the spinach finely. This is a crucial step, as large spinach leaves can make filling the cannelloni difficult.
Now, prepare the filling. In a large bowl, combine the ricotta cheese, chopped spinach, parmesan cheese, lemon zest, ½ teaspoon salt, black pepper, and nutmeg. Mix all ingredients thoroughly until well combined. Taste and adjust seasonings as needed. A little extra parmesan or a pinch more nutmeg can really elevate the flavor.
Once the salted water is boiling, carefully add the cannelloni tubes. Cook for 6-7 minutes. This par-boiling softens the tubes, making them easier to fill and ensuring they cook properly in the oven. After 6-7 minutes, transfer the cannelloni tubes to a bowl of cold water to stop the cooking process.
Preheat your oven to 180°C / 360°F.
Transfer the ricotta and spinach filling into a piping bag. If you don’t have a piping bag, a large zip-top bag with a corner snipped off will work perfectly.
Fill all the cannelloni tubes with the ricotta mixture. Gently squeeze the piping bag to fill each tube completely, working from one end to the other.
Pour 4-6 tablespoons of tomato sauce into the base of a large baking dish (approximately 20x30cm / 8x12in). This creates a flavorful base and prevents the cannelloni from sticking.
Lay the filled cannelloni tubes side by side in the baking dish, arranged in a single layer.
Pour the remaining tomato sauce evenly over the cannelloni tubes, ensuring they are well coated.
Cover the entire dish with grated mozzarella cheese. This will create a delicious, bubbly topping.
Cover the baking dish tightly with aluminum foil. Bake for 15 minutes. Covering the dish with foil helps to steam the cannelloni, ensuring they cook evenly and stay moist.
After 15 minutes, remove the foil and bake for an additional 15 minutes, or until the mozzarella cheese is melted, golden brown, and bubbly.
Remove the Spinach and Ricotta Cannelloni from the oven and let it rest for a few minutes before serving. This allows the filling to set slightly and prevents it from being too runny.

Expert Tips & Tricks

Make-Ahead Prep: The filling can be made a day ahead and stored in the refrigerator. You can also fill the cannelloni tubes in advance and keep them refrigerated until ready to bake.
Flavor Boost: For an extra layer of flavor, sauté some finely chopped onion with the garlic before adding the spinach.
Preventing Runny Filling: Make sure to drain the cooked spinach well to remove excess moisture. You can also squeeze it gently with your hands to remove any remaining water.
Even Baking: To ensure even baking, rotate the baking dish halfway through the cooking time.
Crispy Top: For a crispier cheese topping, broil the cannelloni for the last minute or two of baking, keeping a close eye to prevent burning.

Serving & Storage Suggestions

Serve the Spinach and Ricotta Cannelloni hot from the oven, garnished with fresh basil leaves and an extra sprinkle of parmesan cheese. It’s a perfect main course for a family dinner or a special occasion.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 175°C / 350°F until heated through, or microwave in short intervals until warm. You can also freeze leftover cannelloni for up to 2 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	477 kcal	–
Total Fat	25.6 g	39%
Saturated Fat	12.8 g	64%
Cholesterol	100.4 mg	33%
Sodium	498.6 mg	20%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	7.7 g	30%
Sugars	1.6 g	–
Protein	26.8 g	53%

Variations & Substitutions

Gluten-Free: Use gluten-free cannelloni tubes for a gluten-free version.
Dairy-Free: Substitute the ricotta and mozzarella cheese with dairy-free alternatives.
Meat Lovers: Add cooked ground beef or Italian sausage to the filling for a heartier dish.
Vegetable Medley: Incorporate other vegetables into the filling, such as sautéed mushrooms, zucchini, or bell peppers.
Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce or filling for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, but make sure to thaw it completely and squeeze out all the excess water before using it in the filling.

Q: The cannelloni tubes are cracking when I try to fill them. What am I doing wrong?
A: This usually happens when the tubes are not softened enough. Be sure to cook them for the recommended time in boiling water.

Q: Can I make this dish without parmesan cheese?
A: Yes, you can omit the parmesan cheese or substitute it with another hard cheese, such as Pecorino Romano.

Q: How can I prevent the tomato sauce from being too watery?
A: Simmer the tomato sauce in a saucepan for a few minutes before using it to thicken it slightly.

Q: Can I freeze the unbaked cannelloni?
A: Yes, assemble the cannelloni in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw completely in the refrigerator before baking.

Final Thoughts

This Spinach and Ricotta Cannelloni recipe is a delightful way to bring a taste of Italy to your kitchen. It’s a comforting, flavorful dish that’s perfect for sharing with family and friends. Don’t be intimidated by the seemingly long list of steps – it’s actually quite simple to prepare, and the results are well worth the effort. So, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece! I encourage you to try it out and let me know what you think. Buon appetito!

Spinach and Ricotta Cannelloni Recipe