Indulge in the comforting warmth and vibrant flavors of Spinach Ricotta Cannelloni, a classic Italian dish elevated to new heights. This recipe offers a healthier twist on a beloved comfort food, combining the nutritional goodness of spinach and ricotta with the satisfying richness of a creamy, cheesy filling encased in delicate pasta tubes. Forget those heavy, overly cheesy versions; this recipe prioritizes fresh, flavorful ingredients and a lighter, brighter sauce for a truly delightful culinary experience. You'll be surprised at how easy it is to create this restaurant-quality meal at home.
This delightful dish is perfect for a weeknight dinner or a special occasion, and the impressive presentation will wow your family and friends. Ready to embark on a culinary journey filled with deliciousness and ease? Let's dive into the simple, step-by-step instructions that will guide you through creating this unforgettable Spinach Ricotta Cannelloni masterpiece.
Tools Needed
- oven-safe casserole pan
- big pan
- bowl
- garlic cloth
- ricing bag or freezer bag
- scissors
Ingredients
- Oven-safe casserole pan
- Cannelloni pasta
- Olive oil: 1.5 tbsp
- Garlic
- Spinach: 1 lb
- Ground nutmeg: 0.25 tsp
- Salt
- Pepper
- Onion: 1 medium
- Canned tomatoes: 800g (400g plum, 400g cherry)
- Basil: handful
- Lemon: 0.5
- Ricotta cheese: 500g
- Parmigiano-Reggiano cheese: 40g + 80g
- Egg: 1 large
- Oregano: 1 tsp
- Mozzarella cheese: 125g
- Gouda cheese: 125g
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Saute garlic in olive oil, then add spinach and cook until dark green. Wilt in batches if needed. Mix in nutmeg, salt, and pepper. Set aside.
- Saute chopped onion and crushed garlic in olive oil until translucent. Add canned tomatoes, basil, lemon juice, and simmer for 20 minutes until thickened. Season with salt and pepper.
- Squeeze excess water from cooled spinach. Chop spinach and mix with ricotta cheese, parmigiano-reggiano, egg, salt, and pepper.
Step 2. Fill and Assemble the Cannelloni
- Using a piping bag or a freezer bag with a cut corner, fill the cannelloni tubes with the spinach ricotta mixture.
- Spread some tomato sauce in the casserole pan. Arrange filled cannelloni in the pan, top with remaining tomato sauce, oregano, and grated cheeses (mozzarella, gouda, and parmigiano-reggiano).
Step 3. Bake to Perfection
- Preheat oven to 180°C. Bake for 30-40 minutes, or until cooked through and cheese is golden brown. Cover with foil if cheese browns too quickly.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Cannelloni can be difficult to find; check multiple stores.
- Cherry tomatoes add a more intense flavor to the sauce.
- Taste the filling and adjust seasoning as needed.
- Sprinkle parmesan on top for a golden crust.
- Monitor the baking process and cover with foil if necessary to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use frozen spinach?
Yes, but make sure to thaw and squeeze out all excess water before using. Excess moisture will make the filling watery.
2. What kind of cheese is best for the filling?
Ricotta is essential, but you can add a little Parmesan or Romano for extra flavor. Avoid overly sharp cheeses.
3. Can I make this ahead of time?
Yes! Assemble the cannelloni, cover, and refrigerate until ready to bake. You may need to add a few extra minutes to the baking time.
This Spinach Ricotta Cannelloni recipe proves that healthy eating doesn't have to compromise on flavor or satisfaction. Enjoy this comforting and delicious meal, perfect for sharing with loved ones. Buon appetito!