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Spinach And Ricotta Cannelloni

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Tender pasta tubes filled with creamy spinach and ricotta, baked in a rich tomato-basil sauce and topped with bubbling cheese for the ultimate comfort meal.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 5–6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

For the sauce: olive oil, 1 onion (chopped), 2–3 garlic cloves (minced), 1 bay leaf, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 2 tbsp tomato paste, 1 can (28 oz) crushed tomatoes, 1 cup vegetable or chicken stock, 1/2 cup dry white wine (or more stock), 1 tsp salt, 1 tsp sugar, 1/4 tsp black pepper, fresh basil leaves

For the filling: 10 oz frozen chopped spinach (thawed & squeezed) or fresh spinach, 1 1/2 cups full-fat ricotta, 1/2 cup finely shredded parmesan, 1/2 cup shredded cheese (cheddar, colby, gruyere, or swiss), 1 egg, 1 garlic clove (minced), pinch nutmeg (optional), 1/2 tsp salt, 1/4 tsp black pepper

For the assembly: dried cannelloni or manicotti tubes, extra parmesan cheese, 1 cup shredded mozzarella, fresh basil & extra parmesan for garnish (optional)

Instructions

  1. Make the sauce: Sauté onion, garlic, bay leaf, thyme, and oregano in olive oil until softened. Stir in tomato paste, then add wine and reduce. Add crushed tomatoes, stock, sugar, salt, and pepper; simmer 20 minutes. Remove bay leaf, blend until smooth, stir in basil, set aside.
  2. Make the filling: Mix spinach, ricotta, parmesan, shredded cheese, garlic, egg, nutmeg, salt, and pepper until well combined. Adjust seasoning to taste.
  3. Assemble: Preheat oven to 350°F (180°C). Spread some sauce in baking dish. Pipe filling into uncooked cannelloni tubes and arrange in dish. Cover with remaining sauce, top with foil, and bake 30 minutes.
  4. Remove foil, sprinkle mozzarella and extra parmesan on top, bake uncovered for 15 minutes until golden and bubbling.
  5. Garnish with basil and serve hot.

Notes

  • Use fresh lasagna sheets instead of tubes for a rolled version.
  • For gluten-free, use GF pasta tubes or lasagna sheets.
  • Add cooked chicken, sausage, or ground beef for extra protein.
  • Double the spinach for a greener, more nutrient-rich filling.
  • Lemon zest in the filling adds freshness.

Nutrition

Find it online: https://savorymomskitchen.com/spinach-and-ricotta-cannelloni/