Spinach Ricotta Cannelloni is like a warm hug on a plate, with creamy ricotta and vibrant spinach wrapped snugly in delicate pasta. Picture this: the rich aroma wafts through your kitchen, teasing your taste buds, while you dream of twirling your fork through those cheesy delights. Now, if that doesn’t get your stomach growling, I don’t know what will! For more inspiration, check out this dinner recipes recipe.
Imagine gathering around the dinner table with family and friends, laughter filling the air as you serve up this beautiful dish. It’s the kind of recipe that turns an ordinary weeknight into something special, or maybe even a cozy Sunday family meal. Trust me, there’s magic in every bite!
Why You'll Love This Recipe
- This Spinach Ricotta Cannelloni is quick to prepare yet impressively delicious for any occasion
- The creamy filling balances perfectly with savory marinara sauce for delightful flavors
- Visually stunning with its vibrant colors, this dish will wow your guests and loved ones
- It’s versatile enough for both casual dinners and formal gatherings, making it a perfect choice for any event!
I remember the first time I made Spinach Ricotta Cannelloni; my family couldn’t stop raving about how magical it tasted!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Spinach: Use bright green leaves; they add a pop of color and nutrition to the cannelloni.
Ricotta Cheese: Creamy ricotta provides a rich texture; opt for whole milk ricotta for more flavor.
Pasta Tubes: Choose large cannelloni tubes; they hold all that delicious filling perfectly.
Marinara Sauce: Store-bought or homemade sauce adds vibrancy; go for a brand that’s rich in flavor.
Parmesan Cheese: Freshly grated parmesan enhances flavor; sprinkle generously on top before baking.
Eggs: One egg binds the filling together; it ensures everything stays nice and cohesive during baking.
Garlic: Fresh garlic cloves add depth; use minced garlic for a fragrant kick that elevates the dish.
Olive Oil: A drizzle of good quality olive oil adds richness; it’s essential for sautéing the spinach.
Salt and Pepper: Essential seasonings that enhance overall flavor; adjust to taste according to your preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Spinach Ricotta Cannelloni
Sauté the Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Toss in fresh spinach until wilted but still vibrant green.
Prepare the Filling: In a large bowl, combine sautéed spinach with ricotta cheese, grated Parmesan, salt, pepper, and one beaten egg. Mix until creamy and well combined.
Stuff the Pasta Tubes: Using a small spoon or piping bag, carefully fill each cannelloni tube with the spinach-ricotta mixture. Ensure they are packed but not overflowing.
Add Marinara Sauce: Spread half of your marinara sauce evenly on the bottom of a baking dish. Lay filled cannelloni side by side atop the sauce for an even bake.
Topping Off: Pour remaining marinara sauce over the filled cannelloni. Generously sprinkle additional Parmesan cheese on top to achieve that golden crust.
Bake Away: Preheat oven to 375°F (190°C). Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden brown.
Now you’ll have aromatic Spinach Ricotta Cannelloni ready to delight everyone at your table! Just imagine slicing into those tender tubes filled with cheesy goodness – pure bliss!
You Must Know
- Spinach Ricotta Cannelloni is not just a dish; it’s a delightful way to impress guests with minimal effort
- The creamy texture paired with rich flavors elevates any dinner table
- Plus, it’s an excellent way to sneak in some veggies without anyone noticing!
Perfecting the Cooking Process
Start by preparing your filling while boiling the pasta sheets; this multitasking will save you time and ensure everything’s ready simultaneously for perfect results.
Add Your Touch
Consider adding sun-dried tomatoes or mushrooms to the spinach mixture for a flavor boost. You can also swap ricotta for cottage cheese for a lighter version that still tastes fabulous.
Storing & Reheating
Store leftover cannelloni in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, maintaining that delicious creaminess.
Chef's Helpful Tips
- Use fresh spinach for a vibrant color and better flavor; wilt it gently to avoid bitterness
- Ensure your pasta sheets are not overcooked to keep them intact when assembling
- Opt for homemade marinara sauce; it’s simpler than you think and adds freshness
I remember the first time I made Spinach Ricotta Cannelloni for my family. They were skeptical at first, but their faces lit up with every bite, and now it’s a must-have at family gatherings.
FAQ
Can I make Spinach Ricotta Cannelloni ahead of time?
Absolutely! Assemble it a day in advance and refrigerate until ready to bake.
What can I substitute for ricotta in this recipe?
Cottage cheese or cream cheese can work well as substitutes for a creamy texture.
How do I know when my cannelloni is fully cooked?
The sauce should bubble, and the filling should be heated through—usually about 25 minutes in the oven.
Spinach Ricotta Cannelloni
- Total Time: 1 hour
- Yield: Serves 4
Description
Savor the delightful taste of Spinach Ricotta Cannelloni, where creamy ricotta and vibrant spinach are enveloped in tender pasta tubes. This dish is perfect for family gatherings or cozy weeknight dinners, bringing joy and warmth to your table. With its rich flavors and beautiful presentation, this cannelloni will impress your guests while being simple enough for anyone to make. Enjoy every cheesy bite!
Ingredients
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 12 large cannelloni tubes
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Sauté garlic in olive oil over medium heat until fragrant. Add spinach and cook until wilted.
- In a bowl, combine sautéed spinach, ricotta, Parmesan, egg, salt, and pepper until creamy.
- Fill each cannelloni tube with the spinach-ricotta mixture.
- Spread half of the marinara sauce in a baking dish. Arrange filled cannelloni on top.
- Pour remaining marinara sauce over the cannelloni and sprinkle with Parmesan.
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannelloni (120g)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
Keywords: Feel free to add sun-dried tomatoes or mushrooms for extra flavor. Store leftovers in an airtight container for up to three days; reheat at 350°F.
