Cannelloni with Spinach and Ricotta is a delightful dish that brings warmth and comfort to the dining table. This recipe not only celebrates the rich flavors of Italian cuisine but also offers a satisfying way to enjoy nutritious ingredients. Its creamy texture, combined with the aromatic herbs and robust tomato sauce, makes this dish a family favorite that’s both easy to prepare and heartwarming. In this step-by-step guide, you will learn how to create this culinary masterpiece, perfect for gatherings or a cozy night in.

Ingredients

To make the Cannelloni with Spinach and Ricotta, you will need the following ingredients:

• Crepes (which can be prepared by viewing the Crepes in Vincenzo’s Basics)
• Béchamel Sauce (also found in: Vincenzo’s Basics)
• 400 grams of fresh ricotta cheese, creamy and rich
• 1 egg, for binding
• A small handful of fresh parsley, finely chopped for aromatic freshness
• A small handful of fresh Italian basil, its fragrant aroma elevating the dish
• 2 bottles of Italian passata, for a vibrant and juicy tomato sauce
• 3 thick slices of provolone cheese, cut into small cubes for melting goodness
• ¼ onion, chopped finely to add depth
• 2 branches of celery, lending its unique flavor
• 3 cubes of frozen spinach (or 150g cooked and well-strained), avoiding excess water
• 2 carrots, peeled and cut in half for sweetness and texture
• A handful of dry mixed herbs, enhancing the flavor profile
• A pinch of cinnamon, a surprising yet complementary twist
• 2 pinches of rock salt, for seasoning
• Extra virgin olive oil (EVOO) to enrich the sauce
• Fresh parmesan to sprinkle on top, providing a savory finish
• 1 glass of water for consistency in the sauce

Step-by-Step Directions

STEP ONE – TOMATO SAUCE

Let’s kick off this Cannelloni with Spinach and Ricotta by preparing the tomato sauce! Start by taking a medium-sized saucepan and heating it on medium heat. Add four tablespoons of extra virgin olive oil followed by the finely chopped onions. Stir regularly until the onions turn golden brown, a process that usually takes just a few minutes.

Next, pour in the Italian passata and mix it in with the sautéed onions. To elevate the flavor, it’s time to add the fresh herbs and vegetables. Begin by including the chopped parsley and basil, then toss in the halved carrots.

Take your celery branches, break off the heads (the center pieces can be discarded), and add them to the sauce. Don’t skip the celery; it adds an irreplaceable flavor to the tomato sauce! Season it with 2½ pinches of rock salt and stir to combine. Now for the secret ingredient: sprinkle in the dried mixed herbs—this will make your home smell divine! Lastly, add a glass of water, give it a good stir, and let the sauce simmer on a medium-high heat for about 40 minutes. Be sure to check on and stir the sauce every 5-8 minutes to prevent sticking.

STEP TWO – THE FILLING

While your sauce simmers, it’s time to prepare the filling. In a mixing bowl, add the fresh ricotta and break it down with a fork. Then, gradually add the well-strained spinach, ensuring that there isn’t any excess water left, as this can ruin your delicious dish. Mix the spinach into the ricotta by pressing down until it’s evenly distributed, creating a beautiful green mélange.

Season your filling with two pinches of salt and a pinch of cinnamon—trust this unconventional pairing! Mix well. Add a generous amount of grated fresh parmesan to your liking and continue mixing. Now, crack an egg into the mixture and use your fork to beat it in, ensuring it binds your ingredients together seamlessly.

STEP THREE – PUTTING IT ALL TOGETHER!

Once the sauce has finished simmering, remove it from the heat and revel in its mouth-watering aroma! Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).

Lay one crepe in the center of a baking tray. Place a spoonful of the ricotta filling on one side of the crepe, being careful not to overfill. Begin rolling the crepe slowly, folding in the edges as you go to create a neat roll. Repeat this process for several crepes, placing them closely together in the tray but without squashing them.

Next, take a liberal ladle of the fresh tomato sauce and drizzle it over the top of each crepe. Exercise restraint—too much sauce can make your cannelloni soggy! Finally, sprinkle a generous amount of provolone cubes on top along with freshly grated parmesan. For a more decadent finish, you can add another layer of béchamel sauce on top.

Pop the tray in the oven and bake for about 10-15 minutes at 180 degrees. Once golden and bubbly, it is ready! “E ora si mangia,” which means “And now, we eat!" Enjoy this delightful Cannelloni with Spinach and Ricotta, a dish that warms the heart and stomach.

Tips & Tricks

• Use fresh ingredients: The finer the quality of your cheese and vegetables, the better the taste of your dish. Fresh ricotta can make a world of difference.
• Experiment with herbs: Feel free to play around with the herbs; adding fresh thyme or oregano can elevate the flavor even further.
• Don’t skip the cinnamon: This secret touch amplifies the flavor of the ricotta filling, creating a harmonious balance.
• Make ahead: The filling can be made a day ahead and stored in the fridge, making the assembly quick and easy on a busy day.

Serving Suggestions & Pairings

Cannelloni with Spinach and Ricotta can stand alone as a hearty meal, but you can elevate the dining experience by serving it with a fresh arugula salad drizzled with olive oil and balsamic vinegar. Pair it with a light white wine, like Pinot Grigio, to complement the creaminess of the dish. An Italian bread on the side is always welcomed to soak up any leftover sauce.

Nutritional Information

Servings: 4 | Calories per serving: ~550

This dish is packed with nutrients—ricotta adds protein and calcium, while spinach contributes vitamins A and C and iron. Although a bit indulgent, it can be part of a balanced diet when enjoyed in moderation, especially when paired with veggie-rich sides.

Storing Tips & Variations

To store uneaten Cannelloni, cover it tightly with foil or transfer it to an airtight container. It can be kept in the fridge for 3-4 days. If you wish to freeze it, ensure you do so after baking; it can last up to 3 months. To reheat, cover with foil and warm in the oven at 160 degrees until heated through.

For variations, you might consider substituting the spinach with other vegetables such as zucchini or mushrooms, or try adding a different cheese that melts well, such as mozzarella.

Conclusion

Cannelloni with Spinach and Ricotta is a must-try recipe that satisfies the palate and fills the home with wonderful aromas. The combination of flavors and textures makes it an appealing dish for any occasion. I encourage you to dive into this recipe and share your experiences and variations. Enjoy your culinary adventure!

FAQs

1. Can I make the crepes ahead of time?
   Yes, the crepes can be made ahead and stored in the fridge between sheets of parchment paper to avoid sticking.

2. Is there a vegetarian version of this dish?
   This recipe is already vegetarian-friendly as it contains no meat. Simply stick to the given ingredients!

3. What if I can’t find fresh ricotta?
   You can substitute with cottage cheese or soft goat cheese, but the flavor and texture may vary slightly.

4. How can I ensure my cannelloni doesn’t become soggy?
   Using well-strained filling and not over-saturating with sauce before baking can help maintain the integrity of your pasta.

5. Can I add meat to this recipe?
   Absolutely! You can add cooked ground beef or chicken to the ricotta filling for a heartier version. Just be sure to adjust seasoning accordingly.

Cannelloni with Spinach and Ricotta

A delightful Italian dish combining creamy ricotta and nutritious spinach, wrapped in crepes and topped with fresh tomato sauce and melted cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

For the filling

• 400 grams 400 grams of fresh ricotta cheese Creamy and rich
• 1 large 1 egg For binding
• 3 cubes 3 cubes of frozen spinach Or 150g cooked and well-strained
• ¼ onion ¼ onion, chopped finely To add depth
• 1 small handful A small handful of fresh parsley, finely chopped For aromatic freshness
• 1 small handful A small handful of fresh Italian basil Its fragrant aroma elevates the dish
• 2 pinches 2 pinches of rock salt For seasoning
• 1 pinch A pinch of cinnamon A surprising yet complementary twist
• 100 grams Fresh parmesan Grated, to add to the filling

For the sauce

• 4 tablespoons Extra virgin olive oil (EVOO) To enrich the sauce
• 2 bottles 2 bottles of Italian passata For a vibrant and juicy tomato sauce
• 2 carrots 2 carrots, peeled and cut in half For sweetness and texture
• 2 branches 2 branches of celery Lending its unique flavor
• 2.5 pinches 2½ pinches of rock salt To season the sauce
• 1 glass 1 glass of water For consistency in the sauce
• 1 handful A handful of dry mixed herbs Enhancing the flavor profile

For the crepes

• 1 batch Crepes Preparation can be found in Vincenzo’s Basics
• 3 thick slices 3 thick slices of provolone cheese, cut into small cubes For melting goodness
• 1 unit Béchamel Sauce Preparation can be found in Vincenzo’s Basics

Method

 

Preparation of the Tomato Sauce

1. Heat a medium-sized saucepan on medium heat and add four tablespoons of extra virgin olive oil.
2. Add finely chopped onions and stir regularly until they turn golden brown.
3. Pour in the Italian passata and mix it with sautéed onions.
4. Add chopped parsley, basil, halved carrots, celery, and rock salt.
5. Sprinkle in the dry mixed herbs and add a glass of water.
6. Let the sauce simmer on medium-high heat for about 40 minutes, stirring every 5-8 minutes.

Preparation of the Filling

1. In a mixing bowl, add fresh ricotta and break it down with a fork.
2. Gradually add well-strained spinach and mix until evenly distributed.
3. Season the filling with salt and cinnamon, then mix well.
4. Add grated fresh parmesan and mix.
5. Crack an egg into the mixture and beat it in for binding.

Assembly and Baking

1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
2. Lay one crepe in the center of a baking tray, add a spoonful of ricotta filling, and roll carefully.
3. Repeat for remaining crepes and place them closely in the tray.
4. Drizzle fresh tomato sauce over each crepe and sprinkle with provolone cubes and parmesan.
5. Bake for 10-15 minutes until golden and bubbly.

Notes

Use fresh ingredients for the best taste. Experiment with herbs like thyme or oregano. Make the filling ahead of time to save time on a busy day.