Spinach Ricotta Cannelloni
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Under foil, the tomato sauce steams the pasta through, so every tube needs to be covered or its exposed edges dry out.
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The filling should be thick enough to hold its shape on a spoon and packed loosely enough that the tubes do not tear.
Ingredients
Instructions
- 1
Preheat the oven to 190°C and rinse the 220 g spinach, draining it well.
Heat 1 tablespoon olive oil in a pan over medium heat, then sauté the spinach until wilted and the pan looks mostly dry.
- 2
Transfer the cooked spinach to a sieve, press out the liquid, and let it cool briefly.
Squeeze it again before chopping finely, because trapped moisture will loosen the ricotta filling and can split the pasta tubes.
- 3
In a bowl, combine 300 g ricotta, the chopped spinach, 2 minced garlic cloves, 1 teaspoon salt, and 20 g Parmesan.
Mix until evenly combined and thick enough to hold its shape on a spoon.
- 4
Fill the 12 cannelloni tubes without packing the filling too tightly, so they do not tear.
Spread a thin layer of tomato sauce in the baking dish, then arrange the tubes in one snug layer.
- 5
Pour the remaining tomato sauce evenly over the tubes so they do not dry out.
Scatter 150 g mozzarella and the remaining 20 g Parmesan over the top.
- 6
Cover with foil and bake for 25 minutes, then uncover and bake 10 minutes more until the cheese is golden and bubbling.
Rest for 10 minutes after baking so the sauce thickens before slicing and serving.
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