Italian · Dinner · Medium
Spinach and Ricotta Cannelloni
0.0 (0 ratings)- Total
- 1 hr 30 min
- Prep
- 30 min
- Serves
- 6
- Calories
- 600
Pasta tubes filled with spinach and ricotta bake under tomato sauce, creamy mascarpone and a bubbling mozzarella crust.
Squeezing the spinach dry keeps spinach and ricotta cannelloni creamy inside instead of watery. A generous tomato base supplies the moisture the dry pasta needs, while mascarpone makes a quick topping without a separate white sauce.
Use oven-ready cannelloni tubes and pack the filling all the way to their ends. Cover the pan for the first part of baking so the pasta softens before the cheese starts to brown.
Method
Heat olive oil in a saucepan over medium heat. Cook garlic for until fragrant. Add sugar, red wine vinegar, crushed tomatoes, water and 1/4 tsp salt. Simmer for until lightly thickened, then stir in basil.
Heat oven to 375°F (190°C). Squeeze thawed spinach firmly in a clean towel. Chop and mix with ricotta, half the Parmesan, nutmeg, black pepper and 1/4 tsp salt.
Beat mascarpone with milk and remaining salt until spreadable. Put half the tomato sauce in a 9-by-13-inch baking dish.
Pipe spinach filling into cannelloni pasta using a food bag with a corner snipped off. Arrange tubes in one layer over sauce. Cover with remaining tomato sauce, mascarpone mixture, mozzarella and remaining Parmesan.
Cover tightly with foil and bake for . Uncover and bake for until pasta is tender when pierced and cheese is golden and bubbling. Rest for before serving.
Forkue tips
- For vegetarian servings, choose cheeses made with microbial or vegetable rennet.
Storing and reheating
Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) with a spoonful of water around the edges to soften the pasta.
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Kitchen gear
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Spinach and Ricotta Cannelloni: FAQ
Can I use fresh spinach?
Yes. Wilt about 1 lb fresh spinach, cool it and squeeze very dry before chopping into the filling.
Why are my pasta tubes hard?
They lacked moisture or the foil seal leaked. Add a little hot water around the edges, cover tightly and continue baking until tender.
How do I store and reheat Spinach and Ricotta Cannelloni?
Refrigerate for up to 3 days or freeze portions for 2 months. Reheat covered at 350°F (175°C) with a spoonful of water around the edges to soften the pasta.
How long does Spinach and Ricotta Cannelloni take?
About 1 hr 30 min in total: 30 min prep and 1 hr cooking.
What do I need to make Spinach and Ricotta Cannelloni?
The key ingredients are garlic, red wine vinegar, crushed tomatoes, basil, mascarpone and milk, plus pantry basics.
Any tips for Spinach and Ricotta Cannelloni?
For vegetarian servings, choose cheeses made with microbial or vegetable rennet.
