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Delicious Spinach and Ricotta Cannelloni ready to serve with sauce

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.