Description
12 cannelloni pasta tubes
2 cups ricotta cheese
1 cup fresh spinach, chopped
½ cup grated Parmesan cheese
1 egg
½ tsp garlic powder
½ tsp black pepper
½ tsp salt
2 cups marinara sauce
1 cup shredded mozzarella cheese
1 tbsp olive oil
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
In a bowl, mix ricotta cheese, chopped spinach, Parmesan cheese, egg, garlic powder, salt, and black pepper until well combined.
Fill each cannelloni tube with the ricotta-spinach mixture using a piping bag or spoon.
Spread 1 cup of marinara sauce on the bottom of the baking dish, then place the filled cannelloni tubes on top.
Pour the remaining marinara sauce over the cannelloni and sprinkle with shredded mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
Let cool slightly before serving. Enjoy!
Prep Time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes Kcal: 380 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect cannelloni every time. First, preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with the olive oil. For the filling, thoroughly combine the ricotta, chopped spinach, Parmesan, egg, garlic powder, salt, and pepper in a medium bowl. The mixture should be cohesive but not overmixed. To fill the tubes, a piping bag is the cleanest method. If you don’t have one, use a small spoon or a zip-top bag with a corner snipped off. Gently fill each tube from both ends, being careful not to overstuff and split the pasta.
Spread one cup of marinara sauce evenly across the bottom of your prepared dish. Arrange the filled cannelloni in a single layer. Pour the remaining sauce over the top, ensuring all pasta is covered to prevent drying. Generously sprinkle the shredded mozzarella over everything. Cover the dish tightly with aluminum foil and bake for 25 minutes. This steams the pasta perfectly. Finally, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and the sauce is bubbling at the edges.
Serving Suggestions
This rich and cheesy bake pairs beautifully with lighter sides. Serve it with a crisp green salad tossed in a simple vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for soaking up extra sauce. For a more substantial meal, add a side of roasted vegetables like asparagus or zucchini. A light, acidic white wine, such as a Pinot Grigio, complements the tomato and cheese flavors wonderfully.
How-to Summary
In short: mix ricotta, spinach, Parmesan, and seasonings for the filling. Pipe the mixture into dry cannelloni tubes. Place them in a dish layered with marinara sauce, top with more sauce and mozzarella cheese. Bake covered for 25 minutes, then uncovered until golden and bubbly.
Frequently Asked Questions
Can I prepare cannelloni ahead of time? Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen spinach? Yes, but you must thaw and drain it thoroughly. Squeeze out all excess water using a clean kitchen towel to prevent a soggy filling.
Do I need to boil the cannelloni tubes first? No, this recipe uses the “no-boil” method. The moisture from the sauce and filling cooks the pasta perfectly during baking.
How can I make this gluten-free? Use certified gluten-free cannelloni tubes. All other ingredients in this recipe are naturally gluten-free.
Can I freeze baked cannelloni? Yes. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until heated through.
Common Mistakes to Avoid
Avoid overfilling the pasta tubes, as they can burst during baking. Ensure your spinach (if using fresh) is thoroughly dried after washing, and if using frozen, it’s completely drained. Excess water will make the filling watery. Do not skip the step of covering with foil for the initial bake; this is crucial for properly cooking the pasta. Finally, let the dish rest for 5-10 minutes after baking. This allows the filling to set, making it much easier to serve neat portions.
Conclusion
This Spinach and Ricotta Cannelloni is a classic, comforting dish that is deceptively simple to make. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality baked pasta at home. It’s a versatile recipe perfect for both family dinners and entertaining guests. Enjoy the delicious layers of pasta, creamy filling, and melted cheese in every bite.