Creamy Ricotta and Spinach Cannelloni
Recipe Introduction
Quick Hook
Fancy a bit of Italy tonight? This cannelloni recipe is proper lush, honestly! We're talking creamy, dreamy, Ricotta and Spinach Cannelloni that'll have everyone saying "bellissimo!".
Brief Overview
This classic Italian comfort food is a hug in a tube. While it takes a little bit of effort, trust me, it's totally worth it! This recipe makes 6 servings and takes about an hour and a bit, start to finish.
Main Benefits
Spinach is practically a superfood, you know? Packed with vitamins and all that good stuff. This Homemade Cannelloni is perfect for a Sunday dinner with the family.
What makes this special? It's the creamy Cannelloni filling and the rich Cannelloni with Tomato Sauce a real taste of Italy!
Ready to find out how to make your own Baked Cannelloni ?
Right then, let's talk ingredients, shall we? Making cannelloni without a pasta machine is totally doable, you can roll the pasta by hand.
However, a pasta machine really does make life easier. Let's make sure you have everything before we begin, ok?
Oh, my gosh! I nearly forgot to mention Cannelloni filling ideas , if you’re not feeling the spinach, you can use cooked ground meat, sausage, or even roasted vegetables.
Think of this as a template for your own creation. This recipe is not only delicious, it's easy to customise.
Also, if you're looking for an easy cannelloni recipe , follow these instructions and you will be fine.
Ingredients & Equipment for the Best Cannelloni Ever!
Alright, let's talk ingredients for this cannelloni recipe . Making homemade cannelloni is easier than you think! We're going for proper Italian comfort food vibes here.
Trust me, this creamy cannelloni is worth the effort.
Main Ingredients Breakdown
- All-purpose flour: 2 cups (250g) . Quality flour makes a difference.
- Large eggs: 2 . Free range is always a plus.
- Salt: 1/4 teaspoon . Just a pinch!
- Olive oil: 2 tablespoons . Extra virgin, of course.
- Water: 3-4 tablespoons , as needed.
- Olive oil: 1 tablespoon (for filling).
- Medium onion: 1 , finely chopped.
- Garlic: 2 cloves , minced.
- Fresh spinach: 10 ounces (280g) , roughly chopped. Get the freshest you can!
- Ricotta cheese: 15 ounces (425g) , drained. high-quality ricotta is key here.
- Grated Parmesan cheese: 1/2 cup (50g) . Freshly grated is best.
- Grated Pecorino Romano cheese: 1/4 cup (30g) . Adds a nice tang.
- Large egg: 1 , lightly beaten.
- Ground nutmeg: 1/4 teaspoon . A secret ingredient for flavor!
- Salt and black pepper: To taste. Season generously!
- Olive oil: 2 tablespoons (for tomato sauce).
- Medium onion: 1 , finely chopped.
- Garlic: 2 cloves , minced.
- Crushed tomatoes: 28 ounces (800g) . San Marzano if you're feeling fancy.
- Dried oregano: 1 teaspoon .
- Dried basil: 1/2 teaspoon .
- Sugar: 1/4 teaspoon (optional). Balances the acidity.
- Salt and black pepper: To taste.
- Shredded mozzarella cheese: 1 1/2 cups (150g) . For that perfect cheesy topping.
Seasoning: The Secret Sauce
This cannelloni with tomato sauce needs the right seasoning. Oregano and basil are must haves for that classic Italian flavour. A little nutmeg in the filling adds warmth.
Honestly, don't skip the nutmeg! If you don't have Pecorino, use more Parmesan.
Essential Equipment for Easy Cannelloni Recipe
You don't need fancy equipment to make delicious baked cannelloni . A pasta machine is ideal, but you can get away with a rolling pin if you are making Cannelloni without pasta machine .
You will need a big pan. You need a large skillet and of course, a 9x13 inch baking dish . A piping bag makes filling easier but a ziplock bag works too.
Let's Get Rolling: My Creamy Ricotta and Spinach Cannelloni Adventure
Right, so, fancy some proper Italian comfort food ? I'm sharing my take on Ricotta and Spinach Cannelloni , and honestly, it’s easier than you think.
Forget ready meals. Let's do Homemade Cannelloni ! Trust me, once you taste this, you'll be hooked. It is the perfect Cannelloni with Tomato Sauce .
I had a friend tell me that this cannelloni recipe gave her the best sensations ever.
I mean, who doesn't love a good Baked Cannelloni , right? And don't worry if you haven't got a fancy pasta machine we'll get through it.
Even without a pasta machine , you'll make magic. This easy cannelloni recipe is about to become your new best mate in the kitchen.
Prep Steps: Let’s Get Organised!
Before we dive in, a bit of mise en place is key. Chop your onions, mince that garlic, and get your spinach ready. Honestly, this is the make-or-break moment.
Got frozen spinach? Make sure you squeeze every last drop of water out. Nobody likes a soggy filling, yeah? For safety, wash your hands thoroughly before you start.
We don’t want any funny business. And remember, keep those knives sharp.
step-by-step: From Raw to Magnifico
- First, prep your tomato sauce. Gently sauté onions and garlic until soft. Then, stir in crushed tomatoes, oregano, basil, salt and pepper. Simmer for 20 minutes .
- Next, make the Cannelloni filling . Lightly sauté onions and garlic in olive oil until soft. Add the spinach and then cook until wilted if fresh.
- In a bowl, combine spinach, ricotta, Parmesan, Pecorino Romano, egg, and nutmeg. Season with salt and pepper. Drain the ricotta well .
- Roll out the pasta. If you're using a pasta machine, aim for thin sheets. If you're doing it by hand, go slow. Cut into rectangles.
- Then, fill the cannelloni. Place a spoonful of the filling onto each pasta sheet and roll it up. Place seam down in a baking dish.
- Finally, bake! Cover with the rest of the tomato sauce and mozzarella cheese. Bake at 375° F ( 190° C) for 30- 35 minutes , or until it's golden brown and bubbling.
- Let it rest for 10 minutes and it is ready to serve.
Pro Tips: Secret Agent Stuff
For a richer flavor, try browning the butter before adding it to your sauce. This little trick takes things to the next level.
A common mistake? Overfilling the cannelloni. If you do this, the pasta will tear. Aim for a snug fit, not a burst one.
For a time saver you can assemble the cannelloni ahead of time and keep them in the fridge for up to 24 hours .
And that’s it! My super easy guide to Creamy Cannelloni . It’s a total treat, and perfect for when you need a proper hug on a plate.
I once tried to make the same cannelloni with peas, don't do it. Now, go get your pinny on!
Recipe Notes for the Perfect Cannelloni
Right then, let's chat about some insider secrets to make your Creamy Ricotta and Spinach Cannelloni truly shine. Honestly, these little nuggets of wisdom can elevate your dish from "good" to "Oh my gosh, this is amazing!" So, grab a cuppa, and let's dive in.
Serving It Up Right: Plating & Pairings
Okay, presentation matters, doesn't it? Think about it: first impressions are everything, even with Italian comfort food . I reckon a simple yet elegant plating works best for this Baked Cannelloni .
Imagine swirling a spoonful of that rich Cannelloni with Tomato Sauce on the plate, then nestling a couple of the cannelloni on top.
A sprinkle of fresh basil, and you've got yourself a restaurant worthy dish!
As for sides, a crisp green salad with a light vinaigrette cuts through the richness perfectly. You know, something to cleanse the palate.
And, of course, garlic bread is a must for soaking up all that glorious sauce. Don't forget a cheeky glass of red salute !
Storage Savvy: Keeping It Fresh
Now, let's talk leftovers, if you're lucky enough to have any! For refrigeration, pop those Homemade Cannelloni in an airtight container once they've cooled down. They'll be good for about 3 days.
Fancy making a big batch and freezing some for later? Go for it! Just make sure the Cannelloni Recipe is fully cooled, then wrap each piece individually in cling film before placing them in a freezer safe bag.
They'll keep for up to 2 months. When you're ready to eat, just bake them straight from frozen, adding an extra 15- 20 minutes to the cooking time.
Just ensure it gets piping hot !
Variations: Spice It Up!
Want to put your own spin on this Easy Cannelloni Recipe ? No problem! For a vegetarian twist, try adding some roasted vegetables like courgette, aubergine, and bell peppers to the filling.
It's a game changer!
And if you're watching your waistline, you can swap out some of the ricotta for cottage cheese (drained well, of course) to reduce the fat content.
You know, a little tweak here and there can make all the difference.
Nutrition Lowdown: Goodness Inside
Alright, let's keep it simple. This Ricotta and Spinach Cannelloni is packed with protein from the ricotta and eggs, which is great for building muscles.
The spinach is a good source of vitamins and minerals, too.
Also note, that nutrition information is an estimate and may vary based on specific ingredients and portion sizes.
But let's be honest, it's also a bit of a treat, so enjoy it in moderation! The estimated calories is around 550 per serving.
There you have it! Some handy tips to make your Cannelloni without pasta machine experience even better. Now, go forth and create some culinary magic! You've got this!
Frequently Asked Questions
Can I use dried pasta sheets for this cannelloni recipe, or do I absolutely need to make them from scratch?
While fresh pasta sheets really elevate the dish and give it that "Great British Bake Off" finesse, you can use dried cannelloni tubes. Just be sure to cook them al dente according to package directions before filling, so they don't end up too crunchy.
Par-cooking is a good call, as mentioned in the tips, if you want to use pasta sheets.
My ricotta filling seems a bit watery. How can I prevent that when making cannelloni?
Ah, the soggy filling conundrum! The key is to drain the ricotta cheese really well. You can do this by placing it in a cheesecloth lined sieve over a bowl for at least 30 minutes, or even overnight in the fridge.
Squeezing out excess moisture from thawed, frozen spinach is also super important to avoid a watery disaster.
Can I prepare the Creamy Ricotta and Spinach Cannelloni ahead of time?
Absolutely, you can be a proper "Blue Peter" presenter and get ahead of the game! Assemble the cannelloni completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking.
You might want to add a splash more tomato sauce before popping it in the oven, as the pasta can soak up some of the sauce while it sits.
Any substitutions for Pecorino Romano cheese? What if I don't have that on hand for my cannelloni?
No worries if you're fresh out of Pecorino! Parmesan cheese makes a perfectly acceptable substitute. You could also try a blend of Parmesan and Asiago for a similar sharp, salty flavor. Just remember, "Keep Calm and Carry On" - it'll still be delicious!
What are some tasty variations I can try to spice up my cannelloni game beyond the ricotta and spinach?
Fancy a bit of a culinary adventure, eh? Try adding some cooked, crumbled Italian sausage or ground beef to the filling for a meatier take. Roasted vegetables like zucchini, eggplant, and bell peppers also make a delicious vegetarian alternative to spinach.
For a spicy kick, add a pinch of red pepper flakes to the tomato sauce "Bob's your uncle," you've got a whole new dish!
How should I store leftover baked cannelloni, and how long will it last?
Leftover cannelloni is brilliant for lunch the next day! Allow the baked cannelloni to cool completely, then store it in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can reheat it in the oven (covered with foil to prevent drying) or in the microwave until heated through.
Creamy Ricotta And Spinach Cannelloni
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 calories |
|---|---|
| Fat | 30g |
| Fiber | 4g |
