Spinach and Ricotta Cannelloni | Recipes of Italy
     
                   

                                     
                                 
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     Spinach and Ricotta Cannelloni Header

   Spinach and Ricotta Cannelloni

   Spinach and Ricotta Cannelloni Photo
  Rating:        
Category: Cannelloni, Pasta
Servings: 6 - 8
Total time: 1 hr + time to make the pasta
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients

- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or your favorite brand of premade cannelloni

- 1 recipe of our Home-Style Tomato Sauce or our Besciamella Sauce

- 1 pound fresh spinach, chopped

- 2 garlic cloves, minced

- 1/4 medium onion, minced

- 1 pound fresh ricotta cheese

- 2/3 cup Parmigiano Reggiano cheese, grated

- 1/4 cup extra virgin olive oil

- Salt and pepper

Directions

1.  If using homemade, fresh pasta, prepare the pasta recipe first and then set aside.

2.  Add the onion, garlic, olive oil and 2 tablespoons of water to a large sauté pan and heat over medium high heat. When the water begins to simmer, sauté the onion and garlic until the onion begins to turn translucent.

3.  Add the chopped spinach to the pan and lower the heat to medium. Cover the pan and steam the spinach for 2 - 3 minutes or until the spinach begins to wilt. Then uncover the pan and sauté the spinach for another 3 - 4 minutes until it is fully cooked, but still a vibrant green.

 

 

 

4.  Once the spinach has cooked, remove the pan from the heat and set it aside to let the spinach cool. While the spinach is cooling, prepare the tomato or besciamella sauce.

5.  After the sauce is prepared and the spinach has cooled, add the ricotta cheese and 1/3 cup of the Parmigiano to the pan with the spinach along with a pinch of salt and pepper. Using a spatula or spoon, fold all ingredients together so that they are well combined and the spinach is evenly distributed throughout the ricotta.

6.  Taste the mixture and adjust the salt and pepper to your preference.

7.  When you are ready to assemble the cannelloni, preheat the oven to 400 degrees.

8.  If using premade cannelloni, prepare the pasta according to the manufacturer's instructions.

9.  Line an oven safe baking dish with parchment paper.

10.  Spoon a generous spoonful or 2 of the tomato or besciamella sauce into the baking dish, and spread it over the parchment paper.

11.  Lay one sheet of pasta onto a plate. Spoon 1 generous tablespoon of the spinach and ricotta filling onto the short end side of the pasta. Roll up the pasta and place the roll into the baking dish.

12.  Continue step 11 until you have used all of the pasta. If you make two layers of cannelloni in one pan, prior to proceeding to the second layer, spread a generous amount of the tomato or besciamella sauce evenly over the first layer of cannelloni and top with a sprinkle of Parmigiano.

13.  When all of the cannelloni are made, spoon the remaining tomato or besciamella sauce over the last layer of cannelloni, spreading the sauce evenly over the top of the cannelloni. Top with the remaining Parmigiano or add more to your taste.

14.  Cover the baking dish with aluminum foil and bake on the bottom rack of the oven for 30 minutes.

15.  After 30 minutes, uncover the dish and bake another 10 minutes to brown the cheese.

16.  Once the cheese has browned, remove the dish from the oven and let it cool for 10 - 15 minutes before serving.

Notes

Our Vodka Sauce recipe or our Alfredo Sauce recipe would also be suitable for this dish.