Description
This Spinach Ricotta Cannelloni recipe features tender cannelloni tubes filled with a creamy mixture of ricotta, spinach, and aromatic herbs, baked in a rich tomato sauce topped with melted mozzarella and parmesan cheese. It’s a hearty Italian-inspired vegetarian dish perfect for a comforting family dinner.
Ingredients
Scale
For the Tomato Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 bay leaf, fresh (substitute dried if needed)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/3 cup tomato paste
- 800 g (28 oz) canned crushed tomato
- 4 cups low sodium vegetable or chicken stock/broth
- 1/3 cup Chardonnay or other dry white wine (can substitute with more stock)
- 3/4 tsp salt
- 1 1/2 tsp sugar
- 1/3 tsp black pepper
- 2/3 cup basil leaves, roughly torn (recommended but optional)
For the Filling
- 250 g (8 oz) frozen chopped spinach, thawed
- 500 g (1 lb) full fat ricotta cheese
- 1/3 cup parmesan, finely shredded
- 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, or Swiss)
- 1 egg
- 1 large garlic clove, minced
- Grated fresh nutmeg or 1/8 tsp nutmeg powder (optional)
- 3/4 tsp kosher or cooking salt
- 1/2 tsp black pepper
For Assembly and Topping
- 18-22 dried cannelloni tubes (250g pack) or 14 manicotti tubes (8.8 oz)
- 1/3 cup parmesan, finely shredded
- 1 1/4 cups shredded mozzarella
- Additional basil and parmesan for garnish (optional)
Instructions
- Prepare the Tomato Sauce: Heat olive oil in a large saucepan over medium heat. Add finely chopped onion and cook until softened, about 5 minutes. Stir in minced garlic, bay leaf, dried thyme, and oregano; cook for 1 more minute until fragrant. Mix in the tomato paste and cook for 2 minutes, stirring regularly. Pour in the crushed tomatoes, stock, and white wine. Season with salt, sugar, and black pepper. Bring the sauce to a simmer, cover, and let cook gently for about 25-30 minutes until thickened. Stir in the torn basil leaves toward the end and remove bay leaf before using.
- Make the Filling: In a large bowl, combine thawed and well-drained chopped spinach with ricotta, parmesan, shredded cheese blend, egg, minced garlic, nutmeg, salt, and pepper. Mix thoroughly until well combined and creamy.
- Assemble the Cannelloni: Preheat your oven to 180°C (350°F). Fill each cannelloni tube with the spinach and ricotta mixture using a spoon or piping bag to avoid breaking the tubes. Spread a thin layer of the tomato sauce on the bottom of a large baking dish. Arrange the filled tubes in a single layer over the sauce.
- Bake the Dish: Pour the remaining tomato sauce evenly over the stuffed cannelloni tubes. Sprinkle the top with shredded mozzarella and parmesan cheeses. Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbling.
- Serve: Let the cannelloni cool slightly before serving. Garnish with more fresh basil leaves and parmesan if desired. Serve hot as a satisfying vegetarian main course.
Notes
- Ensure the spinach is well-drained to prevent excess moisture in the filling.
- Use full-fat ricotta for a creamy texture.
- If you cannot find cannelloni tubes, manicotti tubes can be used as an alternative.
- Substitute the white wine with additional broth if you prefer not to use alcohol.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
