If you’re looking for a comforting, homemade meal that delights both the eyes and the palate, look no further than Ricotta and Spinach Cannelloni! This classic Italian dish is not only rich in flavor but also a great way to incorporate greens into your diet. Cannelloni, which are large pasta tubes, are stuffed with a creamy mixture of ricotta cheese and spinach, then topped with a luscious tomato sauce and baked to perfection. Whether you're hosting a dinner party or preparing a cozy family meal, this dish is sure to impress!

Ingredients

For the Cannelloni

• 12 large cannelloni pasta tubes (about 250g)
• 15 oz (425g) ricotta cheese
• 10 oz (280g) fresh spinach, chopped
• 1 cup (80g) grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon (2g) nutmeg
• Salt and pepper to taste

For the Tomato Sauce

• 2 cups (480ml) marinara sauce
• 1 tablespoon (15ml) olive oil
• 2 cloves garlic, minced
• 1 teaspoon (5g) dried oregano
• Salt and pepper to taste

For Topping

• 1 cup (100g) shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine ricotta cheese, cooked spinach, half of the Parmesan cheese, egg, nutmeg, salt, and pepper. Mix until well combined.
5. Using a spoon or piping bag, fill each cannelloni tube with the ricotta and spinach mixture. Place the filled tubes in a single layer in a baking dish.
6. In another bowl, combine the marinara sauce, oregano, salt, and pepper. Pour half of the sauce over the filled cannelloni, ensuring they are well covered.
7. Sprinkle the remaining Parmesan cheese over the top, and then pour the rest of the marinara sauce over everything.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and sprinkle shredded mozzarella cheese on top. Return to the oven and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
10. Once done, let it rest for about 10 minutes before serving. Garnish with fresh basil leaves if desired.

Frequently Asked Questions

1. Can I use a different type of cheese instead of ricotta?

Yes! You can substitute ricotta with cottage cheese or mascarpone for a creamier texture. Just ensure to drain any excess liquid to avoid a watery filling.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

3. Can I make this dish ahead of time?

Absolutely! You can prepare the cannelloni and assemble the dish a day in advance. Just cover it tightly and refrigerate until you’re ready to bake it. You may need to add an extra few minutes to the baking time if baking straight from the fridge.

4. What can I serve with cannelloni?

This dish pairs wonderfully with a simple green salad, garlic bread, or a side of roasted vegetables for a well-rounded meal.

5. Are there any variations I can try?

Feel free to add other ingredients like sautéed mushrooms, sundried tomatoes, or even ground meat to the filling for a twist on the classic recipe!