Wellness
Nutrition
Calories: 420
Protein: 22g
Carbohydrates: 46g
Fat: 14g
Fibre: 5 g
Sodium: 580 mg
Dinner
Ricotta and Spinach Cannelloni
5 min read
Tender pasta tubes stuffed with a creamy blend of whole-milk ricotta, wilted spinach, and nutmeg, baked in a rich San Marzano tomato sauce and topped with bubbling melted mozzarella.
Prep30 min
Cook35 min
Serves6
DifficultyModerate
What you'll need
Ingredients
For the Filling
500 g (about 2 cups) whole-milk ricotta cheese, well-drained
350 g (12 oz) fresh spinach (or thawed frozen spinach, squeezed dry)
1 large egg
1 cup (100 g) Parmigiano-Reggiano cheese, freshly grated
1 clove garlic, minced
1/4 tsp freshly grated whole nutmeg
1/2 tsp fine sea salt
1/4 tsp freshly cracked black pepper
For the Pasta & Assembly
12 to 14 dried cannelloni tubes (or fresh pasta sheets rolled into tubes)
2 cans (28 oz / 800 g each) crushed San Marzano tomatoes
2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 small bunch fresh basil leaves, torn
200 g (about 7 oz) fresh mozzarella (or fior di latte), shredded or torn
1/2 cup extra Parmigiano-Reggiano for the top crust
Let's make it
Instructions
1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and fresh spinach. Cook for 2 to 3 minutes until fully wilted. Transfer to a colander and let cool completely, then wrap in a clean kitchen towel and squeeze out all excess moisture. Finely chop the spinach.
2
In a large mixing bowl, combine the drained ricotta, chopped spinach, egg, 1 cup of grated Parmigiano-Reggiano, nutmeg, sea salt, and black pepper. Stir until smooth and well blended. Transfer the mixture to a piping bag (or a large zip-top bag with the corner snipped off).
3
In a medium saucepan, warm 1 tablespoon of olive oil over medium heat. Add the crushed garlic cloves and sauté for 1 minute until fragrant. Pour in the crushed San Marzano tomatoes, season with a pinch of salt and pepper, and simmer gently for 10 minutes. Stir in torn fresh basil and remove from heat.
4
Preheat your oven to 375°F (190°C).
5
Spread 1 cup of the tomato-basil sauce across the bottom of a 9x13-inch baking dish to prevent sticking.
6
Pipe the ricotta-spinach filling generously into each uncooked cannelloni tube from both ends until completely filled. Arrange the filled cannelloni side by side in a single layer in the baking dish.
7
Pour the remaining tomato-basil sauce evenly over the cannelloni, ensuring all the pasta tubes are fully coated so they cook tender.
8
Scatter the torn fresh mozzarella and remaining Parmigiano-Reggiano evenly over the top.
9
Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake uncovered for an additional 10 to 12 minutes, until the cheese is golden, bubbling, and the pasta is fork-tender.
10
Allow to rest for 10 minutes before serving. Garnish with fresh basil leaves.
Step by step
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