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Freshly baked spinach and ricotta cannelloni in a white ceramic dish.

Spinach and Ricotta Cannelloni

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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 5
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 250 g Cannelloni tubes dried
  • 500 g Fresh spinach
  • 500 g Ricotta cheese
  • 1 Large egg
  • 100 g Parmesan cheese divided
  • 3 Cloves garlic minced
  • 700 ml Tomato passata
  • 1 tsp Dried oregano
  • Salt and Pepper to taste
  • 1 cup Mozzarella for topping

Method
 

  1. Preheat oven to 180°C.
  2. Sauté spinach and garlic until wilted. Squeeze out all excess liquid and chop finely.
  3. In a bowl, mix spinach, ricotta, egg, half the parmesan, salt, and pepper.
  4. Pipe the mixture into the dry cannelloni tubes.
  5. Spread a layer of sauce in a baking dish, arrange tubes, and cover with remaining sauce.
  6. Top with mozzarella and remaining parmesan.
  7. Cover with foil; bake for 20 mins. Remove foil; bake for 15 mins until golden.

Notes

  • The Golden Rule of Spinach: The most common mistake is watery filling. After sautéing or thawing spinach, wrap it in a clean kitchen towel or use a potato ricer to squeeze out every drop of liquid. It should be virtually dry before mixing with ricotta.
  • No-Boil Success: Do not boil the cannelloni tubes first. They are designed to cook in the sauce. However, ensure the sauce is slightly thinner than a thick paste; if it's too thick, add 50ml of water to the sauce to ensure the pasta hydrates properly.
  • Piping Hack: If you don’t have a piping bag, use a large Ziploc bag and snip off a corner (about 1.5cm). It is significantly faster and cleaner than using a small spoon to stuff the tubes.
  • Cheese Quality: For the best Mediterranean flavor, use Ricotta di Bufala or a high-quality whole-milk ricotta. Avoid "low-fat" versions if possible, as they can sometimes become grainy when baked.
  • Make-Ahead Tip: You can assemble the dish up to 24 hours in advance. Store it covered in the fridge, but wait to add the final sprinkle of mozzarella until right before you slide it into the oven for maximum melt.