Spinach and ricotta cannelloni is a classic Italian dish that embodies comfort and flavor. This dish features tender pasta tubes filled with a creamy mixture of ricotta cheese, spinach, and aromatic seasonings, all topped with a savory tomato sauce and melted cheese. It’s a favorite for gatherings and family dinners alike, offering a delightful blend of textures and tastes that appeal to both adults and children. Whether you’re looking to impress guests or simply enjoy a comforting homemade meal, spinach and ricotta cannelloni is a timeless choice that brings warmth to any table. Let’s explore how to prepare this delicious dish step-by-step!

Spinach and Ricotta Cannelloni

Ingredients:

• 12 cannelloni tubes
• 250g ricotta cheese
• 200g spinach, fresh or frozen (thawed and drained if frozen)
• 1 garlic clove, minced
• 1 egg, lightly beaten
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste
• 500ml tomato passata or tomato sauce
• 100g mozzarella cheese, grated
• 50g Parmesan cheese, grated
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the Filling:
   • If using fresh spinach, blanch it in boiling water for 1-2 minutes, then drain well and chop finely. If using frozen spinach, ensure it’s thawed and well-drained.
   • In a bowl, combine the ricotta cheese, chopped spinach, minced garlic, beaten egg, nutmeg (if using), salt, and pepper. Mix well until evenly combined.
2. Prepare the Cannelloni:
   • Preheat your oven to 180°C (350°F).
   • Cook the cannelloni tubes according to package instructions until al dente. Drain and set aside to cool slightly.
3. Fill the Cannelloni:
   • Using a small spoon or a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Ensure they are evenly filled without breaking the pasta tubes.
4. Assemble:
   • Spread a thin layer of tomato passata or tomato sauce on the bottom of a baking dish.
   • Arrange the filled cannelloni tubes in a single layer in the baking dish.
5. Top and Bake:
   • Pour the remaining tomato passata or sauce over the cannelloni, covering them completely.
   • Sprinkle grated mozzarella and Parmesan cheese over the top.
6. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes.
   • Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
7. Serve:
   • Remove from the oven and let it cool slightly before serving.
   • Garnish with fresh basil leaves and serve hot.

Tips for Success:

• Make sure the cannelloni tubes are filled evenly to ensure even cooking.
• You can add chopped herbs like parsley or basil to the filling for extra flavor.
• If you prefer a richer sauce, you can mix some cream or milk into the tomato passata before pouring over the cannelloni.

Spinach and ricotta cannelloni is best served fresh from the oven, accompanied by a side salad or garlic bread for a complete meal. Enjoy this comforting and flavorful Italian classic!