Cannelloni with Spinach and Ricotta Recipe
This Cannelloni with Spinach and Ricotta recipe offers a delightful blend of creamy ricotta and fresh spinach wrapped in tender pasta, all smothered in a savory homemade tomato sauce. Dive into this comforting dish for your next family dinner or special gathering; it's sure to impress with its authentic Italian flavors and elegant presentation!
Equipment
- 1 large skillet
- 1 piping bag
- 1 deep baking dish
Ingredients
Tomato Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 yellow onion diced
- 1/3 cup wine white or rosé
- 2 1/2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 28 ounces canned crushed tomatoes
- 3/4 teaspoon salt
- 1/5 teaspoon black pepper
- 2 teaspoons sugar
Filling
- 1 pound spinach
- 1 pound ricotta cheese
- 1 clove garlic minced
- 1/2 teaspoon salt
- A pinch of black pepper
Other Ingredients
- 15 cannelloni tubes about 7 ounces
- 7 ounces grated mozzarella cheese
Instructions
Prepare the Tomato Sauce:
- Heat olive oil in a deep skillet. Add minced garlic and sauté for about 1 minute before adding diced onion. Cook for 5 minutes until translucent.
- Pour in the wine, let the alcohol evaporate for about 2 minutes, then add the crushed tomatoes, vegetable broth, bay leaf, oregano, salt, pepper, and sugar. Simmer on low heat for 15 minutes.
Make the Spinach and Ricotta Filling:
- Wash and cook the spinach in boiling water for about 5 minutes. Drain well and chop finely.
- In a bowl, combine the chopped spinach, ricotta, minced garlic, salt, and pepper. Mix well and transfer to a piping bag.
Assemble the Cannelloni:
- Preheat the oven to 350°F (180°C).
- Spread half of the tomato sauce in the bottom of a deep baking dish. Fill the cannelloni tubes with the spinach and ricotta mixture using the piping bag, then lay them in the dish.
- Cover the filled cannelloni with the remaining tomato sauce and sprinkle with grated mozzarella.
- Bake in the preheated oven for 30 minutes until bubbly and golden.
Serve:
- Allow the baked cannelloni to cool for about 15 minutes before serving. Enjoy this delightful dish that brings the essence of Italy to your table!