Spinach and Ricotta Cannelloni
Dried cannelloni tubes filled with spinach, ricotta and cheese, covered in tomato-basil sauce and baked until tender with a melted cheese topping.
By Cookin' Kitchen
- Total: 1 hour
- Servings: 5 servings
Recipe
Spinach and Ricotta Cannelloni
Dried cannelloni tubes filled with spinach, ricotta and cheese, covered in tomato-basil sauce and baked until tender with a melted cheese topping.
Cookin' · https://cookin.club/recipes/spinach-and-ricotta-cannelloni
- Prep
- 25 minutes
- Cook
- 35 minutes
- Total
- 1 hour
- Servings
- 5
Ingredients
For 5 servings
Sauce
Filling
Cannelloni
Equipment
- Small pot
- Stick blender
- Colander
- Bowl
- Oven
- Baking dish
- Piping bag with large nozzle
- Foil
Instructions
Sauce
Step 1: Heat the oil in a small pot over medium-high heat. Add the garlic, onion, bay leaf, thyme and oregano. Cook for 3–4 minutes, until the onion is translucent. Add the tomato paste and cook for 1 minute.
Step 2: Add the wine, increase the heat to high and let it simmer rapidly until mostly evaporated, about 2 minutes.
Step 3: Add the tomatoes, stock, sugar, salt and pepper. Stir, then simmer over medium-low heat for 20 minutes.
Step 4: Remove the bay leaf and blend the sauce with a stick blender until smooth. Simmer for 1 more minute, then remove from the heat.
Step 5: Stir in the basil, then cover the sauce to keep it warm until needed.
Filling
Step 6: Place the spinach in a colander and press out most of the liquid; it does not need to be completely dry.
Step 7: Put the spinach and the remaining filling ingredients in a bowl. Mix, taste, and adjust the salt and pepper to taste, since different cheeses have different saltiness.
Assemble and bake
Step 8: Preheat the oven to 180°C / 350°F (160°C fan).
Step 9: Choose a baking dish that comfortably fits about 20 cannelloni. The stated dish size is 21 x 26 cm / 8.5 x 10.5 inches.
Step 10: Spread 1 cup of sauce over the base of the dish to keep the cannelloni from sliding around.
Step 11: Transfer the filling to a piping bag with a large nozzle that fits into the tubes, or use a strong zip-top bag. A knife can also be used to fill them. Pipe the filling into the tubes.
Step 12: Arrange the cannelloni in the baking dish. Pour the remaining sauce over them, covering all the tubes.
Step 13: Cover the dish with foil and bake for 30 minutes.
Step 14: Remove the foil and scatter the Parmesan over the cannelloni, followed by the mozzarella. Return the dish to the oven for 15 minutes, until the cheese has melted.
Step 15: Serve garnished with extra Parmesan and basil, if desired.
Notes
For fresh spinach, use about 500 g / 1 lb sliced spinach or baby spinach. Sauté it with a little oil until wilted, remove excess liquid, cool, then use in place of the frozen spinach.
Manicotti can be used instead: the notes recommend 10 to 12 larger tubes. Fresh lasagna sheets are another option; roll the filling inside and place the sheets seam-side down in the baking dish.
To prepare uncooked cannelloni for refrigeration or freezing, add 3/4 cup water to the sauce before cooking and blending it. Assemble with the sauce and cheese, cover, cool, then refrigerate or freeze. Thaw before baking as directed, or bake from frozen, covered for 35 minutes and uncovered for 10 minutes.
Refrigerate cooked leftovers for up to 3 days, or freeze them. Thaw frozen leftovers and reheat covered in the microwave.
Nutrition per serving
- Calories
- 531 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Spinach and ricotta cannelloni are filled with a savory mixture of spinach, ricotta, Parmesan and cheese, then baked under tomato-basil sauce and a melted cheese topping.
Use a piping bag to fill the dried pasta tubes, or fill them with a knife. The cannelloni tubes do not need to be boiled before filling.
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