- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 505 kcal
Quick summary
“Cannelloni filled with ricotta and fresh spinach, covered with tomato sauce and parmesan cheese, is a light and vegetarian Italian classic. Offers an excellent balance between the softness of the dairy filling and the aromatic gratin sauce.”
What you need to know
- Cooking the cannelloni dough to the al dente point is essential to keep the tubes whole during filling.
- Draining the water from the spinach after sautéing prevents the ricotta mixture from softening and becoming too liquid.
- Fully covering the pasta tubes with tomato sauce ensures the edges of the dough don't dry out in the oven at 180°C.
Ingredients
Main
- 12 cannelloni
- 400g of ricotta
- 200g fresh spinach
- 1 cup of tomato sauce
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
Instructions
Principal
- Cook the cannelloni in salted water until al dente.
- Meanwhile, heat the olive oil in a pan, add the garlic and spinach, and sauté until wilted.
- In a bowl, mix the ricotta, sautéed spinach, salt, and pepper.
- Fill the cannelloni with the ricotta mixture using a spoon or piping bag.
- Place the cannelloni in a baking dish and cover with the tomato sauce.
- Sprinkle the parmesan cheese on top.
- Bake for approximately 25 minutes, or until the cheese is golden.
Chef's tips
- Press the sautéed spinach with a spoon against the sieve to eliminate all the dark broth before joining the ricotta.
- Mash the ricotta with a fork until it forms a fine paste and add a pinch of nutmeg to enhance the seasoning.
- Use a disposable piping bag or plastic bag with the tip cut off to fill the tubes with agility and cleanliness.
Variations
- Add crushed walnuts or chopped nuts to the ricotta filling to add a refined crunchy texture.
- Incorporate tiny cubes of mozzarella or provolone cheese into the ricotta to create points of stretched cheese when cutting.
- Sprinkle fresh chopped basil leaves over the tomato sauce before covering with the Parmesan cheese.
Substitutions
- Traditional dry cannelloni pasta can be replaced by fresh pasta for lasagna rolled into cylinders.
- Cow's milk ricotta can be replaced by drained cottage cheese or fresh buffalo ricotta.
- Traditional tomato sauce can be swapped for white bechamel sauce or a combination of rosé sauce.
How to store
Store the baked cannelloni in a baking dish covered with plastic wrap or a lidded container in the refrigerator for up to 3 days. To heat, place in a preheated oven at 180°C for 12 minutes or take individual portions to the microwave.
Can it be frozen?
Cannelloni assembled in the tray with sauce and cheese can be frozen raw or baked for up to 3 months. To prepare the raw frozen version, take it directly to the oven covered with aluminum foil for 35 minutes at 180°C.
What to serve with
Pairs masterfully with a salad of noble leaves with cherry tomatoes and smooth balsamic reduction. To harmonize, a light red wine like Chianti or a fruity white balance the flavor of the ricotta and the sauce.
Frequently asked questions
Do I need to cook the pasta if the package indicates oven-ready cannelloni?
If the dough is of the direct-to-oven type, use it raw, but ensure there is plenty of sauce covering all sides of the tubes.
How to prevent cannelloni tubes from breaking during boiling in water?
Cook the tubes in a spacious pot with plenty of boiling salted water, cooking a few units at a time and removing al dente.
How to know if the cannelloni has baked completely in the oven?
Pierce the center of a tube with a toothpick or fork; the dough should be soft and flexible and the parmesan cheese on top golden.
Why did the ricotta filling get watery inside the cannelloni?
This happens when the spinach is not properly squeezed after sautéing; remove all moisture from the vegetable before mixing.
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