Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 2 large eggs
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 3-4 tablespoons water, as needed
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces (280g) fresh spinach, roughly chopped (or 10oz frozen spinach, thawed and squeezed dry)
  • 15 ounces (425g) ricotta cheese, drained
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) grated Pecorino Romano cheese
  • 1 large egg, lightly beaten
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 28 ounces (800g) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon sugar (optional, to balance acidity)
  • Salt and black pepper to taste
  • 1 1/2 cups (150g) shredded mozzarella cheese

Instructions:

  1. Make the Pasta Dough: Combine flour and salt in a bowl. Create a well in the center and add eggs, olive oil, and water. Mix until a dough forms. Knead the dough until smooth and elastic. Wrap and refrigerate for at least 30 minutes.
  2. Prepare the Tomato Sauce: Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Simmer for 20 minutes, stirring occasionally.
  3. Make the Filling: Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted (if using fresh). Combine with ricotta, Parmesan, Pecorino Romano, egg, nutmeg, salt, and pepper.
  4. Roll Out the Pasta: Using a pasta machine (or rolling pin), roll out the dough into thin sheets. Cut into rectangles.
  5. Assemble the Cannelloni: Pipe or spoon the ricotta and spinach filling onto each pasta rectangle. Roll up tightly to form cannelloni tubes.
  6. Bake the Cannelloni: Spread a thin layer of tomato sauce in the baking dish. Arrange the cannelloni tubes seam-side down in the dish. Cover with remaining tomato sauce and mozzarella cheese. Bake at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
  7. Rest and Serve: Let the cannelloni rest for 10 minutes before serving.