This spinach and ricotta cannelloni is a family favorite from my mother and grandmother. Easy to prepare with ready-made pasta, it is perfect for Sunday dinners, holidays, or gatherings, and even better the next day.
There are a few versions of this fantastic dish. The one I am sharing with you today is a very easy one that has been passed down from my mom and grandmother.
The only difference is that this time, I used already-made cannelloni pasta instead of fresh. I greatly appreciate time savings when Sunday night sneaks up on you and you want to make something special for your family.
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Whether using dried or fresh pasta, this dish is better the day after, which makes it the perfect dish for any holiday gathering, including Christmas, as well as potlucks or picnics.
In this Article
- What is cannelloni?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- How to make these delicious spinach and ricotta cannelloni.
- Instructions for using fresh cannelloni pasta
- Giangi’s Pro Tips
- What dishes can you enjoy with this cannelloni?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this cannelloni pasta, you may want to try my other recipes.
- Spinach and Ricotta Cannelloni
What is cannelloni?
Cannelloni is an Italian classic dish that consists of stuffed, rolled-up squares of pasta sheets. They may be made with yellow or green (spinach) pasta and stuffed with a variety of fillings.
In Italy, cannelloni are always a first dish, even if they are stuffed with meat. They are eaten in a small quantity best suited for the course. Two cannelloni is an adequate portion. If you are a lighter eater, one will suffice.
They are frequently made on the eve of a holiday. They are always baked and covered with strips of tomato sauce or Béchamel so the top does not become dry.
Why you will love this recipe
Easy as you can prepare it in steps.
Family dinner most loved recipe. In my family, we never missed it.
Transport yourself to Italy with an original classic dish.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Cannelloni tubes: Rustichella d’Abruzzo, are my favorite brand and one that does break while preparing it. If you want to give your hand to fresh one, by all means do so and I have placed intructions on the how to section of this post.
Whole milk ricotta: use a good quality and yes, full fat whole milk. You want the richness to create that creaminess in your cannelloni.
Eggs: they help with the bonding process, a step not ot be skipped.
Parmigiano cheese: Use a good quality Parmigiano and grate it at home for optimum freshness.
Cooked ham: Select a good one and cut it into small pieces. You should not bite into them. Add richness and flavor, but keep your dish light.
Fresh spinach: I love to pick thru them and when they are in season it is a must for me. However, frozen will work too.
Salt, Black pepper: the needed seasoning
Nutmeg: it is optional, but if you have it at home use it. Really add that extra layer of flavor.
Tomato Sauce: Italian passata or tomato sauce; either way, it must be light in flavor and texture.
Garlic clove: gives the aroma of garlic to your olive oil. Do TOSS it. Overcooked garlic brings a burnt flavor to your sauce, and that, let’s face it, is not Italian.
Olive oil: to cook your tomatoes to prepare the sauce.
Equipment Needed
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Small spoon or piping bag
One is never enough in my kitchen. I love mine!
How to make these delicious spinach and ricotta cannelloni.
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This recipe has four easy steps: making the sauce, the filling, assembling it, and cooking it.
- Let’s start with the tomato sauce by placing a small skillet over medium heat and bringing the garlic to a golden color. Discard it, as if it cooks further, it will turn bitter and change the flavor of your sauce.
- Add the tomato sauce, season it with salt and pepper, and cook over medium-low heat, it should have a gentle simmer, for about 20 minutes.
- Meanwhile, prepare the filling by boiling the spinach for a couple of minutes. Drain the spinach and pass it under cold water to stop the cooking process. Once cold, squeeze out any excess water.
- Chop them finely and place them in a bowl with the ricotta, eggs, Parmigiano, salt, pepper, and nutmeg. Mix well, cover with plastic wrap, and refrigerate until ready to use.
You can prepare this filling up to two days in advance.
- Cook the cannelloni pasta according to the manufacturer’s instructions. If using cannelloni that do not require cooking, I recommend cooking them for 2 to 3 minutes and then putting them in a cold water bath with ice cubes to stop the cooking process.
- Drain well, and set on a clean towel. They should not be sticky or too soft and keep their tubular shape without the wall closing in.
- At this point, you are ready to start assembling your cannelloni by covering the bottom of the baking dish with a thin layer of tomato sauce.
- Hold the cannelloni tube in one hand and spoon the spinach filling into the cavity with a small spoon. However, if you have a piping bag, use it to save time.
- Once filled, place the stuffed cannelloni over the tomato sauce. Continue until all is done.
- Cover the cannelloni with the remaining tomato sauce. Dot generously with butter the top and bake for about 40 minutes.
As every oven is different, ensure that they do not burn.
Instructions for using fresh cannelloni pasta
- Bring salted water to a roaring boil, add a little olive oil, and precook each sheet of pasta for about a few seconds. Remove the pasta from the cooking water and place it in cold water to stop the cooking process.
- On a dry work surface, I always place a towel on the table, lay the pasta flat, place the spinach filling on one end, and roll the pasta around it. Then, I place it on a baking sheet and proceed as per the recipe card below.
Giangi’s Pro Tips
- I strongly recommend preparing your cannelloni the day before and reheating them the day of. This will allow the sauce, pasta, and filling to settle and infuse each other, giving you an amazing dish in return.
- I recommend cooking the “no cooking required” cannelloni as it makes them softer, and the tomato sauce penetrates faster, giving them a rich flavor. Of course, you can skip this step and start filling them as per the recipe instructions.
- Although nutmeg is an option, if you have it, use it. It gives your dish a layer of fantastic flavor.
What dishes can you enjoy with this cannelloni?
Since this is an Italian dinner, your cannelloni will take center stage as a first course. You can follow that with veal saltimbocca or chicken marsala.
Or a refreshing green salad of tomato and fennel salad, if you overindulged, I do not blame you as they are so good.
And, a must, affogato al caffè.
Variations and Substitutions
- Frozen spinach can replace fresh spinach. Let it thaw and ensure that all the water is completely extruded before adding it to the ricotta.
- If you are inclined to make your own fresh pasta dough with a pasta machine, roll out the dough and ensure you cut out equal pieces, rectangles are the perfect size, to allow your dish to cook properly.
- Another very classic and usually found in Italy, is to use bechamel cream to your cannelloni. Add a small layer with the tomato to cover the bottom of your dish, and spread a thin layer over the stuffed cannelloni and once you add teh tomato you will slightly blend together.
- You may want to try another classic Italian way of bechamel cream instead of the tomato sauce.
Storing and Reheating
Make ahead: Those cannelloni can be made one day ahead. Once cooled, they can be baked and stored in the refrigerator, covered.
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to four days.
Reheat: bring back to room temperature and reheat in the oven at 325°F until desired warmth.
Freeze: Freeze in a safe freezer container for up to two months. Defrost overnight in the refrigerator and bring back to room temperature before reheating. Reheat in the oven at 325°F until hot to your liking.
Frequently Asked Questions
What is the difference between manicotti and cannelloni?
Manicotti tubes are the American version of the Italian cannelloni. They are larger and have ridges, whereas the cannelloni are smooth.
What is the traditional cannelloni?
Traditional cannelloni in Italy are made from fresh past sheets rolled into tubes with filling inside made of meat, spinach and ricotta and then baked with either a tomato sauce of bechamel sauce.
What is the best meat filling for cannelloni?
A blend of ground beef and pork is the traditional choice in Italy, as they both bring richness and flavor.
If you enjoy this cannelloni pasta, you may want to try my other recipes.
Ricotta, Arugula, Pine Nuts, and Penne Pasta
Spinach and Ricotta Cannelloni
Ingredients
- 8.8 ounces cannelloni pasta
- 15 ounces whole milk ricotta, well drained
- 3 eggs
- 1½ cups Parmigiani cheese, grated
- 3 slices cooked ham, chopped into small pieces
- 5 cups fresh spinach, large stems removed, well rinsed under cold water
- salt
- pepper
- nutmeg, optional
- 2 tablespoons unsalted butter
FOR THE SAUCE
- 3 cups tomato sauce
- 1 garlic clove
- 1 tablespoon olive oil
Instructions
Tomato Sauce
- Add the oil to a small skillet and add the garlic over medium heat. Once the garlic is golden, toss and slowly add the tomato sauce.
- Season with salt and pepper and cook over medium-low heat. It should cook slowly and gently simmer. Cook for about 20 minutes.
Filling
- Bring a large pot of salted water to a boil and add the spinach. Cook for about 3 to 4 minutes. Drain the spinach and cool it under cold running water to stop the cooking process. Once cold, squeeze dry.
- Chop the spinach fine and then place it in a bowl with the ricotta, eggs, Parmigiano, salt, pepper, and nutmeg. Mix well until well combined. Cover and place it in the refrigerator until ready to useYou can prepare this filling up to two days in advance.
Assembling your cannelloni
- Preheat the oven to 375°F.
- Cook the cannelloni pasta according to the manufacturer’s instructions. If using cannelloni that do not require cooking, I recommend still cooking them for 3 to 4 minutes and then dropping them into a cold-water bath with ice cubes. Drain and set on a clean towel or bowl. They should not be sticky or too soft.
- In a baking dish, cover the bottom with a thin layer of tomato sauce
- With the help of a small spoon, place the cannelloni filling inside the cavity. Once filled, place the stuffed cannelloni over the tomato sauce. Continue until all the cannelloni are done.
- Cover the cannelloni with the remaining tomato sauce. Dot generously with butter the top and bake for about 40 to 45 minutes.
- Let them rest for a couple of minutes before serving the cannelloni.
Equipment
Notes
- I strongly recommend preparing your cannelloni the day before and reheating them the day of. This will allow the sauce, pasta, and filling to settle and infuse each other, giving you an amazing dish in return.
- I recommend cooking the “no cooking required” cannelloni as it makes them softer and the tomato sauce penetrates faster, giving them a rich flavor. Of course, you can skip this step and start filling them as per the recipe instructions.
- Although nutmeg is an option, if you have it, use it. It gives your dish a layer of fantastic flavor.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Pasta, Rice & Grains, Dinners, Sunday Night Dinner
- Cuisine: Italian
- Occasion: Easter, Christmas
- Type: Videos
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