Spinach Ricotta Cannelloni
Spinach ricotta cannelloni fills tube-shaped pasta with a mixture of sautéed spinach, ricotta cheese, garlic, and Parmesan, then bakes them in tomato sauce topped with mozzarella. Removing as much moisture from the spinach as possible is the most important step - excess water thins the filling and causes the tubes to split during baking. Half the Parmesan goes into the filling for depth, while the rest is scattered on top with mozzarella to build a golden, bubbling crust. Baking covered at 190 degrees Celsius for the first 25 minutes lets the sauce steam the pasta through, and uncovering for the final 10 minutes crisps the cheese surface. Resting the dish for 10 minutes after it comes out of the oven allows the sauce to thicken and the filling to set, producing cleaner portions when sliced.
Adjust Servings
Instructions
- 1
Sauté spinach briefly to remove moisture, then chop finely.
- 2
Mix ricotta, spinach, garlic, salt, and half the parmesan for filling.
- 3
Fill cannelloni tubes and arrange them in a baking dish.
- 4
Cover with tomato sauce and top with mozzarella plus remaining parmesan.
- 5
Bake covered at 190°C for 25 minutes, then uncovered for 10 more minutes.
- 6
Rest for 10 minutes before serving so the filling sets.
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Nutrition (per serving)
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