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Spinach Ricotta Cannelloni with Tomato Sauce and Mozzarella Recipe

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4.1 from 22 reviews

Delight in this creamy and flavorful Spinach Ricotta Cannelloni recipe, featuring tender pasta tubes filled with a rich mixture of spinach and ricotta cheese, baked in a savory homemade tomato sauce and topped with melty mozzarella and parmesan. Perfect for a comforting vegetarian Italian meal.

Ingredients

For the Filling

  • 1 ½ cups frozen spinach (250 grams), thawed
  • 3 cups baby spinach leaves (120 grams), roughly chopped
  • 3 cups fresh full-fat ricotta cheese (approx 750 grams)
  • 1 whole egg
  • 5 egg yolks
  • 3 cloves garlic, crushed
  • ⅔ cup fresh parmesan cheese, grated (use vegetarian cheese for vegetarian option)
  • Salt and pepper, to taste
  • 1 ½ tsp ground nutmeg
  • ½ tsp finely grated lemon zest

For the Tomato Sauce

  • 4 tbsp olive oil
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 1 ½ cups canned crushed tomatoes (400 grams)
  • 2 ½ cups passata (700 gram jar)
  • ⅓ cup fresh basil, chopped
  • Salt and pepper, to taste

For the Topping

  • 2-3 cups fresh mozzarella, grated
  • ⅓ cup fresh parmesan cheese, finely grated
  • ½ cup water

To Serve

  • Extra basil leaves, torn

Instructions

  1. Prepare the Filling: Thaw the frozen spinach and squeeze out excess moisture. In a large mixing bowl, combine the thawed frozen spinach, roughly chopped baby spinach leaves, ricotta cheese, whole egg, egg yolks, crushed garlic, grated parmesan, ground nutmeg, lemon zest, salt, and pepper. Mix well until all ingredients are evenly incorporated to create a creamy filling.
  2. Prepare the Tomato Sauce: In a large saucepan, heat olive oil over medium heat. Add the finely diced brown onion and sauté until translucent, about 5 minutes. Add the crushed garlic, cooking for another minute until fragrant. Stir in the crushed tomatoes and passata, season with salt and pepper. Let the sauce simmer gently for 15-20 minutes, stirring occasionally. Toward the end of cooking, stir in the chopped fresh basil for added aroma and flavor.
  3. Fill the Cannelloni Tubes: Using a small spoon or piping bag, carefully fill each cannelloni tube with the prepared spinach and ricotta filling. Take care not to overfill to avoid bursting. If using fresh lasagne sheets, cut into appropriate strips and roll with filling inside.
  4. Assemble the Dish: Preheat the oven to 180°C (350°F). In a large baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking. Arrange the filled cannelloni tubes side by side in the dish. Pour the remaining tomato sauce evenly over the top. Add ½ cup water to the sauce on top to keep pasta moist during baking.
  5. Add the Cheese Topping: Generously sprinkle the grated fresh mozzarella and finely grated parmesan cheese over the tomato sauce-covered cannelloni to create a cheesy crust.
  6. Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese topping is golden and bubbly and the cannelloni is cooked through.
  7. Serve: Remove from the oven and let the dish sit for 5 minutes before serving. Garnish with torn fresh basil leaves. Serve warm and enjoy this comforting vegetarian Italian classic.

Notes

  • If you prefer, substitute dried cannelloni tubes with fresh lasagne sheets, cutting and rolling them with the filling.
  • Ensure you thoroughly squeeze moisture from the thawed frozen spinach to avoid watery filling.
  • Fresh mozzarella can be substituted with low-moisture mozzarella if desired.
  • Vegetarian parmesan-style cheese swaps are recommended if preparing for a vegetarian diet.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven at 160°C (320°F) until warmed through.
  • Nutmeg adds warmth and depth, but can be omitted if preferred.

Find it online: https://familydinnercooking.com/spinach-ricotta-cannelloni-with-tomato-sauce-and-mozzarella-recipe/