Description
Spinach and ricotta cannelloni invites home cooks on a delightful Italian culinary journey through layers of silky pasta and creamy cheese. Rich herbal flavors blend seamlessly, promising a comforting meal that connects you with Mediterranean traditions.
Ingredients
Scale
Main Ingredients:
- 8 handfuls spinach
- 16 cannelloni tubes
- 400g ricotta cheese
- 400g water
- 2 cans chopped tomatoes
Dairy and Cheese:
- 500ml creme fraiche
- 200g mozzarella, torn
- 2 handfuls grated Parmesan
- 2 handfuls Parmesan (for topping)
Herbs, Seasonings, and Other Ingredients:
- 2 knobs butter
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 handful fresh oregano, chopped
- 1/4 nutmeg, grated
- 1 handful fresh basil, chopped
- 3 anchovies, chopped
- 1 pinch salt
- 1 pinch pepper
- 1 pinch sugar
Instructions
- Preheat the oven to 180°C, preparing a baking dish for the cannelloni.
- Sauté spinach in butter and oil with minced garlic, adding oregano and black pepper until leaves collapse and release moisture.
- Create a rich tomato sauce by simmering tomatoes with fresh basil for 15 minutes, seasoning with salt and pepper to enhance flavors.
- Allow wilted spinach to cool completely, then finely chop and combine with creamy ricotta and grated Parmesan cheese.
- Carefully fill each cannelloni tube with the spinach-cheese mixture, ensuring even distribution and tight packing.
- Spread a layer of tomato sauce across the bottom of the baking dish, then arrange stuffed cannelloni tubes on top.
- Prepare a decadent cream sauce by whisking creme fraiche with finely chopped anchovies and additional Parmesan, seasoning with salt and pepper.
- Drizzle the cream sauce evenly over the cannelloni, ensuring complete coverage.
- Sprinkle shredded mozzarella across the top for a golden, melted finish.
- Bake in the preheated oven for 20-25 minutes until the cheese turns golden and the edges become crispy and bubbling.
Notes
- Spinach Preparation: Thoroughly drain wilted spinach to prevent excess moisture, which could make the filling soggy and dilute the rich flavors.
- Cheese Selection: Choose high-quality, fresh ricotta and Parmesan for a more authentic and creamy taste profile that elevates the entire dish.
- Anchovy Alternative: Substitute anchovies with capers or olives for a vegetarian version that maintains the salty, umami depth in the sauce.
- Make-Ahead Tip: Assemble the cannelloni a day in advance and refrigerate, allowing flavors to meld and making dinner preparation quicker and easier.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 33 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg