Spinach and Ricotta Cannelloni

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: people

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.

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

US - Metric

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 use
You 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.