When I think of Spinach Ricotta Cannelloni, my mouth starts watering at the thought of the creamy filling snuggled inside tender pasta tubes. Picture this: a heavenly blend of ricotta cheese, earthy spinach, and a hint of nutmeg smothered in rich tomato sauce, bubbling away in the oven. It’s like a warm hug on a plate, perfect for cozy family dinners or impressing guests at your next gathering. For more inspiration, check out this delicious dinner recipes recipe.
I remember the first time I made this dish for my friends; they were skeptical at first. Who could blame them? Cannelloni sounds fancy, but it’s truly just delicious pasta with a twist! The moment they took their first bite, laughter erupted around the table—who knew spinach could be this delightful? Now, I make it for every occasion, and each time feels like a culinary adventure waiting to unfold.
Why You'll Love This Recipe
- This Spinach Ricotta Cannelloni is incredibly easy to prepare, making weeknight dinners stress-free
- The flavor profile balances creaminess with an herbaceous touch that dances on your palate
- With its vibrant colors and enticing aromas, it’s visually stunning on any dinner table
- Versatile enough to serve as a main dish or alongside a fresh salad, it suits any occasion beautifully
I once made this dish for a potluck, and the smiles on my friends’ faces spoke volumes about how much they enjoyed it.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Spinach: Choose bright green leaves for freshness; they should be firm without any wilting.
- Ricotta Cheese: Opt for whole-milk ricotta for extra creaminess; trust me, you’ll taste the difference.
- Lasagna Sheets: Use no-boil lasagna sheets to make assembly easier; cooking is not required before filling.
- Marinara Sauce: A good-quality jarred marinara works wonders; look for one with simple ingredients.
- Parmesan Cheese: Freshly grated parmesan adds flavor and texture; avoid pre-grated options if possible. For more inspiration, check out this tasty lunch options recipe.
- Nutmeg: A pinch enhances the flavors without overpowering; it’s a secret ingredient that elevates your dish.
- Salt and Pepper: Essential for seasoning; adjust to taste depending on how bold you like your flavors.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Spinach Ricotta Cannelloni
Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray to prevent sticking.
Sauté the Spinach: In a large skillet over medium heat, add a drizzle of olive oil and toss in fresh spinach. Cook until wilted—about 3-4 minutes—and season with salt and pepper.
Mix the Filling: In a bowl, combine sautéed spinach with ricotta cheese, half of the parmesan cheese, nutmeg, salt, and pepper. Mix well until creamy and well-combined.
Fill the Cannelloni Tubes: Take each lasagna sheet and fill it generously with the spinach-ricotta mixture using a spoon or piping bag. Be careful not to overstuff!
Add Sauce and Bake: Spread half of the marinara sauce on the bottom of your baking dish. Arrange filled cannelloni tubes over the sauce in neat rows. Pour remaining sauce on top and sprinkle with mozzarella cheese.
Bake Until Golden Brown: Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown.
Enjoy this delightful Spinach Ricotta Cannelloni hot from the oven! You may want to keep some napkins nearby because it’s going to get messy—and delicious!
You Must Know
- Spinach Ricotta Cannelloni is not just delicious; it’s a fantastic way to sneak in vegetables
- The creamy texture and cheesy goodness will have everyone asking for seconds
- Plus, this dish is perfect for meal prep and can be customized based on your preferences
Perfecting the Cooking Process
Start by boiling the cannelloni shells while preparing the spinach and ricotta filling. Assemble everything in a baking dish, then top with marinara sauce before baking to perfection.
Add Your Touch
Feel free to swap out spinach for Swiss chard or add herbs like basil or thyme for an extra flavor boost. A sprinkle of nutmeg can also elevate the filling.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F until warmed through, ensuring the cheese remains melty and delicious.
Chef's Helpful Tips
- Ensure your ricotta is well-drained to avoid excess moisture, which can make the filling runny
- Always taste your filling before stuffing; it’s a game changer
- Lastly, don’t rush the baking process; let it bubble and brown beautifully!
Sometimes I find myself reminiscing about that one dinner party where my friends devoured every last bite of my Spinach Ricotta Cannelloni, all while sharing laughter and great stories.
FAQ
How long does it take to cook Spinach Ricotta Cannelloni?
Cooking usually takes about 30-35 minutes at 375°F after assembling.
Can I freeze Spinach Ricotta Cannelloni?
Yes, you can freeze unbaked cannelloni for up to two months—just thaw before baking!
What can I serve with this dish?
A fresh salad or garlic bread pairs perfectly with Spinach Ricotta Cannelloni for a complete meal.
Spinach Ricotta Cannelloni
Spinach Ricotta Cannelloni is a creamy, flavorful dish that combines fresh spinach and rich ricotta cheese, all wrapped in tender pasta tubes and smothered in marinara sauce. This comforting meal is perfect for family dinners or entertaining guests, delivering a burst of flavors with every bite. Easy to prepare and visually stunning, it’s a delicious way to sneak in some vegetables while satisfying your cravings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 cups fresh spinach, chopped
- 1 ½ cups whole-milk ricotta cheese
- 9 no-boil lasagna sheets
- 2 cups marinara sauce
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté spinach in olive oil over medium heat until wilted (3-4 minutes). Season with salt and pepper.
- In a bowl, mix sautéed spinach with ricotta, half of the Parmesan, nutmeg, salt, and pepper until creamy.
- Fill each lasagna sheet with the spinach-ricotta mixture and place them in the baking dish.
- Spread half of the marinara sauce on the bottom of the dish, arrange filled cannelloni on top, pour remaining sauce, and sprinkle mozzarella cheese.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: For added flavor, substitute spinach with Swiss chard or add fresh herbs like basil or thyme. Ensure your ricotta is well-drained to prevent a watery filling. Leftovers can be stored in an airtight container for up to three days and reheated at 350°F.
