Spinach and Ricotta is a classic filling for Cannelloni. My version jazzes it up with thyme and nutmeg. I pair these cannelloni with a delicious tomato sauce and add a generous amount of parmesan cheese. There is however one issue with this dish: you just want to eat more and more!
This is an irresistible recipe! You might ask: “what makes it so?” Well, let’s see …
Firstly, they have a soft, fresh and nutty flavour given by the mixture of ricotta, spinach, parmesan cheese and thyme. Secondly, the fragrant tomato sauce with a touch of garlic and basil, wraps all the flavours together therefore creating a scrumptious meal for the whole family. Thirdly, they are ridiculously simple to make!
Are you curious and want to give this recipe a go? If the answer is “YES”, then buckle up your apron and lets create some MAGIC!
How to make cannelloni?
I admit, when I made my first cannelloni, I felt a bit intimated by the process. The filling, piping the cannelloni, the sauce … so many things that could go wrong. Boy, was I wrong!!! None of the steps are even remotely difficult to execute.
Let’s have a closer look how to make this dish and what to look out for:
- Buy some good quality cannelloni tubes. This is important because it will influence the taste of your dish as well as the appearance. I personally use Barilla, an 100% Italian brand that has been my close companion in all my pasta dishes. Use the cannelloni tubes dry, piping the ricotta and spinach mixture. They will cook nicely in the oven covered by the tomato sauce.
- You can choose between using fresh or frozen spinach: both versions work well, however, bear in mind that you will need a bigger quantity of fresh spinach as it reduces a lot when cooked. One thing is certain, after you cook the spinach you need to let it cool and then drain it well. Use a colander and press gently with a wooden spoon or use a thin towel and squeeze. If you skip this step, the leftover liquid from your cooked spinach will turn your filling into a disaster (believe me, I’ve been there, done that).
- For the tomato sauce I used plum tomato tins from Cirio. Use a food processor to obtain a smooth sauce before cooking it in the pan with the garlic and thyme. You can also use chopped tomato tins or the classic “passata di pomodoro”.
What if I can’t find Cannelloni pasta?
Depending on where you live, cannelloni pasta can be very easy to find or extremely difficult. Don’t worry! Lasagna sheets work wonders in creating cannelloni and it’s a fun process where kids can also get involved. You will need a pot with salted boiling water. Drop 2 – 3 lasagna sheets and boil for 1-2 minutes until the pasta softens up. Place a clean towel on the working surface then add the slightly cooked lasagna sheet on top. Remove any excess water before adding the mixture in the middle of the sheet then roll it up.
The easiest way to fill cannelloni tubes
Use a piping bag. Add the ricotta and spinach mix, cut the tip (the hole doesn’t have to be larger than the pasta tubes) and start filling the cannelloni. Pipe at one end, then swap and fill the other side. If you don’t have a piping bag on hand you can use a teaspoon.
A meaty alternative
Hello meat lovers! For a delicious, mouthwatering cannelloni meat recipe, just swap the ricotta and spinach with a toothsome ragu. Go the extra mile and create a béchamel sauce then pack everything with parmesan cheese.
Spinach and Ricotta Cannelloni
Spinach and Ricotta is a classic filling for Cannelloni. My version jazzes it up with thyme and nutmeg. I pair these cannelloni with a delicious tomato sauce and add a generous amount of parmesan cheese. There is however one issue with this dish: you just want to eat more and more!
Ingredients
- 12 cannelloni
- 400 g spinach (frozen chopped cubes)
- extra-virgin olive oil
- 1/4 tsp ground nutmeg
- 2 x 400 g tins of plum tomatoes
- 1 free-range egg
- 300 g ricotta
- Parmesan cheese
- thyme, leaves from 4 - 5 stems
- 20 g basil, fresh or dried
- 2 cloves of garlic
- salt
- pepper
Instructions
- In a large pan, over low heat, place the spinach and 2 tablespoons of extra-virgin olive oil and cook for 4-5 minutes or until the spinach is no longer frozen. Place the spinach in a colander to cool down and drain well.
- Preheat the oven to 180°C/350°F/gas 4.
- In a saucepan, over low to medium heat, add a drizzle of olive oil and add gently sweat the garlic. Use a food processor to obtain a smooth tomatoe sauce from the plum tomatoe tins, then add it to the saucepan. Mix in the thyme, basil and season with salt and pepper. Let the sauce simmer gently for 15 - 20 minutes.
- In a bowl place the ricotta, the spinach (cooled and drained), 1 free-range egg (beaten) and the parmesan cheese. Season with ground nutmed and combine.
- Using a spoon, add the mixture to a piping bag and off the tip. Fill in the cannelloni tubes then place them in an oven tray (23 x 24 cm).
- Pour the tomatoe sauce over the cannelloni and cover them completely. Add some extra parmesan cheese then bake for 30 - 40 minutes or until the pasta is tender.
- Allow 5 minutes to cool down then serve.
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