Looking for a delicious and comforting Italian dish? Look no further than this spinach and ricotta cannelloni with creamy sauce. The tender pasta shells are filled with a savory mixture of spinach and ricotta cheese, then baked in a creamy, cheesy sauce. This dish is perfect for a weeknight meal or a special occasion.
Why You’ll Love This Spinach and Ricotta Cannelloni
- Comforting yet Elegant: Ideal for both casual family meals and dinner parties.
- Vegetarian-Friendly: A delicious meat-free option that doesn’t compromise on flavor.
- Make-Ahead Friendly: Prepare in advance and bake when ready to serve.
- Customizable: Easy to adapt with different cheeses or add-ins to suit your taste.
- Crowd-Pleaser: A dish that appeals to both adults and children alike.
Recipe of Spinach and Ricotta Cannelloni
Ingredients:
For the filling:
- 1 pound fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated pecorino Romano cheese
- 1 egg
- 1/4 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated pecorino Romano cheese
- Salt and pepper to taste
For the cannelloni:
- 12 cannelloni pasta shells
Instructions:
- Make the filling: Cook the spinach in a large skillet over medium heat until wilted. Drain and squeeze out excess moisture.
- In a large bowl, combine the ricotta cheese, Parmesan cheese, pecorino Romano cheese, egg, bread crumbs, salt, and pepper. Add the cooked spinach and mix well.
- Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the broth and cream: Stir in the vegetable broth and heavy cream. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
- Add the cheese: Stir in the Parmesan cheese and pecorino Romano cheese. Season with salt and pepper to taste.
- Fill the cannelloni: Cook the cannelloni pasta according to package directions. Drain and let cool.
- Fill each cannelloni shell with the spinach and ricotta mixture.
- Assemble and bake: Pour a thin layer of sauce in the bottom of a baking dish. Arrange the filled cannelloni shells in a single layer. Pour the remaining sauce over the cannelloni.
- Bake in a preheated oven at 375°F (190°C) for 30-35 minutes, or until the sauce is bubbly and the cannelloni is heated through.
- Serve: Let the cannelloni rest for a few minutes before serving.
This spinach and ricotta cannelloni with creamy sauce is a delicious and satisfying meal that is sure to please. The combination of flavors and textures is simply irresistible. Give this recipe a try and you won’t be disappointed.
Variations to Try
- Spinach and Mushroom Cannelloni: Add sautéed mushrooms to the filling for an earthy flavor.
- Butternut Squash Cannelloni: Replace spinach with roasted butternut squash for a sweet autumn version.
- Whole Wheat Option: Use whole wheat cannelloni tubes for added fiber.
A Comforting Italian Classic Made at Home
Spinach and Ricotta Cannelloni with Creamy Sauce is more than just a meal; it’s a comforting embrace of Italian culinary tradition. This dish proves that with a few simple ingredients and some care, you can create a restaurant-quality meal right in your own kitchen.
Whether you’re cooking for a special occasion or simply want to elevate your weeknight dinner, this cannelloni recipe is sure to impress. The combination of creamy ricotta, nutritious spinach, and velvety sauce creates a harmony of flavors that will have everyone asking for seconds.
So roll up your sleeves, preheat that oven, and get ready to transport your taste buds to the heart of Italy with this delectable Spinach and Ricotta Cannelloni. Buon appetito!
