Spinach Ricotta Cannelloni
Quick answer
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.
What makes this special
- Cannelloni filled with squeezed spinach and ricotta bake in tomato sauce, covered then uncovered to finish.
- Parmesan split between filling and topping layers cheese flavor inside and out
- Foil-on 25 minutes then off 10 minutes crisps only the surface without drying the filling
Key ingredients
Core cooking flow
- 1 Preheat the oven to 190°C and rinse the 220 g spinach, draining it well.
- 2 Transfer the cooked spinach to a sieve, press out the liquid, and let it cool briefly.
- 3 In a bowl, combine 300 g ricotta, the chopped spinach, 2 minced garlic clove...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Heat
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.
- 3Season
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.
- 4Season
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.
- 5Control
Pour the remaining 500 ml tomato sauce evenly over the tubes, covering exposed pasta so it can soften in the oven.
Scatter 150 g mozzarella and the remaining 20 g Parmesan across the top.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Western →Based on shared ingredients and meal pairing
Spinach Mushroom Lasagna
Spinach mushroom lasagna layers sautéed spinach and mushrooms with ricotta cheese, tomato sauce, and mozzarella, then bakes at 190 degrees Celsius until the surface turns golden and the interior melts into a cohesive whole. Cooking the mushrooms long enough to drive off all their moisture is critical - residual water makes the finished lasagna soggy and weakens the structure between layers. The assembly follows a strict order of tomato sauce, pasta sheet, ricotta, vegetables, and mozzarella, repeated three times, with the final layer sealed under sauce and cheese. Baking covered with foil for the first 25 minutes lets heat penetrate evenly, while removing the foil for the remaining 10 to 15 minutes crisps the top and browns the mozzarella. Resting for at least 10 minutes before slicing is essential - cutting too early causes the layers to collapse and the filling to run.
Baked Lasagna
Baked lasagna stacks wide pasta sheets between slow-cooked beef Bolognese sauce, ricotta, mozzarella, and Parmesan, then bakes the whole assembly into the kind of deeply layered dish that is foundational to Italian baked pasta. Construction begins with a thin coat of tomato sauce on the bottom of the baking dish to prevent sticking, followed by alternating layers of pasta, meat sauce, and cheese. Ricotta spreads as a mild, creamy buffer between the layers, tempering the acidity of the tomato base and keeping the interior moist. Mozzarella melts into the spaces between layers, binding them together and stretching when pulled. Parmesan scattered over the top forms a golden-brown crust after forty-five minutes of baking. A single preparation yields four or more servings, making it practical for gatherings. Assembling the lasagna the night before and refrigerating it overnight gives the sauce time to absorb into the pasta, producing a more cohesive texture when it finally bakes. Leftovers reheat well and lose little of the original flavor, so the dish improves as a meal-prep option.
Gorgonzola Pear Walnut Gnocchi
Gorgonzola pear walnut gnocchi pairs the sharp, salty punch of Italian blue cheese with ripe pear natural sweetness over pillowy potato gnocchi. The sauce is built by melting gorgonzola into butter and heavy cream until it forms a smooth, pungent coating that clings to each dumpling. Pear slices are sauteed briefly so their sugars concentrate without losing structure, and dry-toasted walnuts contribute crunch and a roasted nuttiness that complements the cheese. A small amount of lemon juice cuts through the richness to keep the palate fresh. Cook time is just 15 minutes, making it one of the faster gnocchi dishes despite its layered flavor profile.
Ricotta Spinach Stuffed Shells
Ricotta spinach stuffed shells fill jumbo pasta shells with a mixture of ricotta cheese, blanched spinach, egg, and Parmesan, then bake them in tomato sauce under a layer of melted mozzarella. Squeezing all excess water from the blanched spinach is the critical step - soggy filling makes the shells slide apart and dilutes the sauce underneath. The egg in the filling acts as a binder that firms up during baking, holding the ricotta and spinach together as a cohesive mass inside each shell. Even shells that tear during boiling can be placed on the sauce and baked without issue - the sauce supports them and the cheese covers any imperfections. A generous layer of tomato sauce on the bottom of the baking dish prevents the shells from drying out, while 20 minutes at 190 degrees Celsius melts the mozzarella into a soft, stretchy cap.
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Chestnut tiramisu is a variation of the traditional Italian dessert that incorporates chestnut puree into the mascarpone cheese filling. This modification transforms a standard cafe dessert into a preparation specifically associated with the autumn season in Korea. The fundamental elements of the recipe remain consistent with the classic version. It utilizes ladyfinger biscuits that have been soaked in espresso, a filling made of whipped mascarpone and cream, and a final layer of cocoa powder. However, the introduction of chestnut puree alters the profile of the cream. Instead of a simple dairy richness, the mixture takes on an earthy quality. Using a puree made from chestnuts boiled at home, rather than a store-bought paste, helps maintain the natural grain of the nut. This provides the cream with a specific texture that is noticeable in every spoonful. When preparing the ladyfingers, the espresso soak requires a high level of precision. Each biscuit should be dipped for approximately one to two seconds. If the ladyfingers are submerged for a longer duration, they absorb an excessive amount of liquid. This leads to a waterlogged consistency which can cause the structural layers of the dessert to collapse while it sits in the refrigerator. The assembly process follows a predictable sequence. A layer of soaked ladyfingers is placed at the bottom, followed by a layer of the chestnut cream. This pattern is repeated once more before the entire dish is placed in the refrigerator to rest for at least four hours. This period of refrigeration is essential to the final outcome. During these hours, the ladyfingers absorb moisture from both the espresso and the cream layer above them. This process changes the biscuits from a crunchy state to a soft texture similar to cake, which allows for clean slices. Just before the dessert is served, a thin layer of cocoa powder is applied to the top. This adds a bitter element that balances the sweetness of the chestnuts. Preparing the tiramisu in individual glass containers or cups ensures that the portions are easy to manage and allows the different layers of the dessert to be clearly visible from the side.
Tomato Basil Juice
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Mushroom Spinach Warm Salad
Button mushrooms are seared over high heat for a deep caramelized crust, then spinach is added just long enough to barely wilt in the residual heat of the pan. Garlic bloomed in olive oil at the start ensures the entire pan is fragrant before the other ingredients are added. Once the mushrooms go in, leaving them untouched for one to two minutes is the critical step: stirring immediately causes them to steam and release water, which prevents browning and dilutes the flavor. Balsamic vinegar deglazed in at the end lifts the pan with a balance of sweetness and acidity, and grated parmesan melts into the warm greens for a salty, nutty finish. The salad should be eaten immediately: the spinach holds its vivid green and the mushrooms retain their firm, springy bite only while everything is hot. The entire dish comes together in under ten minutes, making it a reliable choice for a quick weeknight side or a no-effort addition to a wine table.
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Spinach Ricotta Ravioli
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