Spinach and Ricotta Cannelloni
Pasta, spinach, and ricotta are a perfect match. This spinach and ricotta cannelloni is easy to make and absolutely delicious!
Servings: 4 people
Ingredients
For the Sauce
- Splash of olive oil
- 1 onion finely diced
- 2-3 garlic cloves minced
- 2 cans diced tomatoes 400 grams/ 0.8 pounds each
- Handful of fresh basil finely chopped
- Leaves from 5 sprigs fresh thyme
- 1 tsp granulated sugar
- Salt and black pepper to taste
For the Filling
- Splash of olive oil
- 600 grams fresh spinach
- 450 grams ricotta cheese
- 3 garlic cloves minced
- 2 tbsp lemon juice
- Salt and black pepper to taste
- 12 fresh lasagna sheets or 12 dried cannelloni tubes
For Topping
- 100 grams fresh mozzarella torn into pieces
- 100 grams grated Parmesan cheese
- Toasted pine nuts
Equipment
- 28 × 15 cm (11 x 6 inches) rectangular baking dish
Instructions
- Start by making the sauce. Heat a splash of olive oil in a saucepan and cook the diced onion over medium heat until softened and translucent. Add the garlic and cook for another minute.
- Stir in the diced tomatoes, basil, thyme leaves, and sugar. Season with salt and pepper. Let the sauce simmer, uncovered, for 10-15 minutes. Taste and adjust the seasoning if needed.
- While the sauce is simmering, prepare the filling. Heat a splash of olive oil in a large skillet and cook the spinach until wilted. Transfer it to a colander and squeeze out as much excess moisture as possible.
- Combine the spinach with the ricotta, garlic, and lemon juice. Mix well and season with salt and pepper to taste.
- Spread a thin layer of tomato sauce over the bottom of the baking dish.
- Spoon about 2 tablespoons of the spinach and ricotta filling in a line across one fresh lasagna sheet. Roll it up carefully and place it seam-side down in the baking dish. Repeat until all the lasagna sheets are filled.
- Pour the remaining tomato sauce over the cannelloni.
- Top with the torn mozzarella and grated Parmesan.
- Bake in a preheated oven at 200°C/392°F (conventional oven) for about 25 minutes, or until the cheese is melted and golden and the pasta is cooked through.
- Sprinkle with the toasted pine nuts just before serving.
Tips
Using dried cannelloni tubes? Follow the baking time and oven temperature recommended on the package, as dried cannelloni usually require a slightly longer baking time than fresh lasagna sheets.
How to store
Once cooled, cover the cannelloni and store it in the refrigerator for 1-2 days, or freeze it for longer storage.