Description
A classic Italian dish featuring tender cannelloni tubes filled with a creamy spinach and ricotta mixture, baked in a rich tomato and basil sauce, topped with mozzarella and parmesan cheese for a bubbling golden crust. Perfect for a comforting family meal.
Ingredients
Filling
- 12 cannelloni tubes
- 300 grams frozen spinach (defrosted and squeezed dry)
- 350 grams ricotta cheese
- 60 grams parmesan cheese (finely grated)
- 1-2 tablespoons lemon juice (plus zest)
- 1 teaspoon salt
- 1 teaspoon black pepper
Tomato and Basil Sauce
- 1 batch tomato and basil pasta sauce (homemade or store-bought)
Topping
- 120 grams mozzarella cheese (torn or grated)
- 50 grams parmesan cheese (finely grated)
- Fresh basil leaves (to serve)
Instructions
- Prepare the Tomato and Basil Sauce: Make the tomato and basil sauce as per the linked recipe or use your preferred homemade or store-bought sauce. Allow it to simmer gently to develop flavors.
- Prepare the Filling: Thoroughly squeeze out excess liquid from the defrosted spinach using a clean tea towel. Combine the spinach, ricotta, 60 grams parmesan, lemon juice and zest, salt, and black pepper in a bowl or food processor. Season well, aiming for a slightly salty taste. Mix until well incorporated.
- Fill the Cannelloni Tubes: Transfer the spinach and ricotta filling into a piping bag for neater filling. Pipe the mixture into each of the 12 cannelloni tubes. If unavailable, use spoons or a strong snap-lock bag with a corner cut off as alternatives.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (180°C). Select a baking dish approximately 11.5 x 8.5 inches or similar that fits all 12 tubes with space to spare.
- Assemble the Dish: Spread 1 cup of tomato sauce evenly on the base of the baking dish. Arrange the filled cannelloni tubes over the sauce in your preferred pattern. Cover the tubes with the remaining tomato sauce, then sprinkle mozzarella and 50 grams parmesan cheese evenly over the top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes, or until the cheese topping is golden and bubbling beautifully.
- Rest and Serve: Allow the cannelloni to rest for 10 minutes after baking. Garnish with fresh basil leaves just before serving for a fresh, aromatic finish.
Notes
- Make sure to fully squeeze out excess water from the spinach to avoid watery filling and sauce.
- Using a piping bag makes filling cannelloni tubes quicker and cleaner but is optional.
- You can prepare the tomato and basil sauce in advance or use a high-quality store-bought sauce to save time.
- Let the dish rest after baking to help set the filling and make slicing easier.
- For a vegan version, substitute ricotta and cheeses with plant-based alternatives.
- Ensure your baking dish is oven-safe and approximately the suggested size for even cooking.
