Creamy Spinach and Ricotta Cannelloni, a culinary delight enjoyed worldwide, boasts a rich history intertwined with Italian tradition. While pinpointing the exact origin is difficult, cannelloni’s ancestry traces back to the Emilia-Romagna region of Italy, a heartland of pasta production. The large, tube-shaped pasta, meaning little tubes in Italian, likely emerged from regional variations in pasta-making, evolving from simpler filled pasta dishes. Unlike the precisely engineered forms of some commercially-produced pasta, early cannelloni were likely handmade, showcasing the artisanal skill of Italian home cooks.
The filling itself, a luscious blend of ricotta cheese and spinach, reflects the abundance of readily available ingredients in the Italian countryside. Ricotta, a fresh whey cheese, is a staple in Italian cuisine, offering a creamy texture and a subtly sweet flavor profile that complements the earthy spinach perfectly. Spinach, a nutrient-rich leafy green, has been a dietary cornerstone in the Mediterranean diet for centuries, contributing essential vitamins and minerals. The combination of these two ingredients, layered within the cannelloni tubes and baked in a rich sauce, created a hearty and satisfying dish that quickly gained popularity.
Cannelloni’s cultural significance extends beyond its regional roots. It represents the importance of family meals and communal gatherings in Italian culture. Often served during special occasions and holidays, this dish embodies the warmth and generosity of Italian hospitality. Today, cannelloni recipes have spread globally, adapted and reinterpreted to suit diverse tastes and culinary traditions, showcasing its adaptability and enduring appeal. Globally, over 20 billion pounds of pasta are consumed annually, highlighting the universal love for this versatile food group, with cannelloni holding a cherished place within that vast culinary landscape.
This particular creamy spinach and ricotta cannelloni recipe aims to capture the essence of this classic Italian dish while offering a modern twist. We’ll be focusing on the balance of flavors and textures, ensuring a creamy, comforting, and ultimately unforgettable culinary experience. The use of high-quality ingredients is paramount, allowing the natural flavors of the ricotta, spinach, and other components to shine through, creating a dish that is both delicious and satisfying.
Ingredients and Measurements
This recipe for Creamy Spinach and Ricotta Cannelloni requires fresh, high-quality ingredients for optimal flavor and texture. Precise measurements are crucial for achieving the perfect creamy filling and a balanced overall dish. Below, you’ll find a detailed list of ingredients and their respective quantities, along with some professional recommendations to ensure success.
For the Filling:
- 1 (10 ounce) package frozen chopped spinach, thoroughly thawed and squeezed dry: Thoroughly squeezing out excess water from the spinach is paramount to prevent a watery filling. Use a clean kitchen towel or cheesecloth for best results.
- 2 (15 ounce) containers ricotta cheese: Choose whole milk ricotta for a richer, creamier filling. Part-skim will work, but the texture might be slightly less luxurious.
- 1 large egg, lightly beaten: This helps bind the filling and adds richness.
- 1/2 cup grated Parmesan cheese: Freshly grated Parmesan delivers the best flavor.
- 1/4 cup finely chopped fresh basil: Fresh basil adds a bright, herbaceous note. Dried basil can be substituted, but use only 1 tablespoon.
- 1/4 teaspoon ground nutmeg: A pinch of nutmeg complements the ricotta and spinach beautifully.
- Salt and freshly ground black pepper to taste: Season generously to enhance the flavors of the filling.
For the Sauce:
- 2 tablespoons olive oil: Use extra virgin olive oil for the best flavor.
- 2 cloves garlic, minced: Freshly minced garlic adds more potent flavor than pre-minced.
- 28 ounces crushed tomatoes: San Marzano tomatoes are ideal for their sweetness and low acidity.
- 1 cup heavy cream: Heavy cream creates a luxuriously creamy sauce. Do not substitute with milk.
- 1/2 cup grated Parmesan cheese: Use freshly grated Parmesan for the best taste.
- Salt and freshly ground black pepper to taste: Adjust seasoning to your preference.
Other Ingredients:
- 12 Jumbo cannelloni tubes (approximately 12 inches long): Ensure the tubes are dry before filling.
- 1 cup shredded mozzarella cheese: This will be used for topping and adding extra cheesiness.
Important Note: Adjust the salt and pepper to your liking throughout the process. Taste the filling and the sauce before adding them to the cannelloni to ensure they are properly seasoned.
Equipment List
Preparing creamy spinach and ricotta cannelloni requires a selection of kitchen tools to ensure efficient and precise execution. This list details the essential equipment, along with recommendations for optimal results.
Large Saucepan (at least 3-quart capacity): This is crucial for preparing the creamy ricotta and spinach filling. A larger saucepan allows for even heating and prevents boiling over. Look for a saucepan with a heavy base for consistent heat distribution, avoiding hot spots that could scorch the delicate ricotta.
Large Frying Pan (10-12 inches): You’ll need this for sautéing the spinach. A non-stick frying pan is highly recommended to prevent sticking and to make cleaning easier. Avoid using excessive oil as the spinach will release its own moisture.
Mixing Bowls (various sizes): You’ll need at least three mixing bowls. A large bowl for combining the ricotta, spinach, and seasonings; a medium bowl for preparing the béchamel sauce; and a small bowl for whisking eggs. Choose bowls that are sturdy and easy to handle, especially when mixing heavier ingredients.
Wooden Spoon or Spatula: A sturdy wooden spoon or spatula is ideal for gently stirring the ricotta filling and béchamel sauce, preventing lumps from forming. Avoid using metal utensils, as they can scratch the pan’s surface.
Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect consistency. Invest in a reliable set of measuring cups and spoons for both dry and liquid ingredients. The use of a kitchen scale for precise measurements, particularly for the cheese, is also recommended.
9×13 inch Baking Dish: This is the standard size for comfortably fitting a single layer of cannelloni. Ensure your baking dish is oven-safe and can withstand high temperatures. A glass or ceramic baking dish is a good choice.
Baking Sheet: A baking sheet can be used to place underneath the baking dish to catch any spills during baking. This will prevent your oven from becoming messy.
Colander: A colander is essential for draining the cooked spinach. Choose one that is large enough to accommodate the volume of spinach and is easy to clean.
Sharp Knife and Cutting Board: A sharp knife is needed for chopping the spinach (if using fresh spinach) and for any other necessary preparation tasks. Always use a clean and stable cutting board to prevent accidents.
Preparing the Ricotta Filling
The heart of delicious cannelloni lies in its filling, and this creamy spinach and ricotta mixture is no exception. We’ll be creating a flavorful and luxuriously smooth filling that perfectly complements the delicate pasta tubes. Begin by gathering your ingredients: 15 ounces of whole milk ricotta cheese (full-fat ricotta is recommended for the best texture and flavor), 10 ounces of fresh spinach, 1/2 cup of freshly grated Parmesan cheese, 1 large egg, 1/4 cup of chopped fresh basil, 2 cloves of garlic, minced, and a generous pinch of freshly ground nutmeg. You’ll also need salt and freshly ground black pepper to taste.
First, prepare the spinach. Wash the spinach thoroughly under cold running water, removing any tough stems. Then, you can either blanch the spinach briefly in boiling water for about 30 seconds, then immediately plunge into an ice bath to stop the cooking process, or you can sauté it gently in a pan with a little olive oil until wilted. Blanching is preferred as it retains more nutrients and vibrant color. Once cooled, squeeze out as much excess water as possible from the spinach. This step is crucial to prevent a watery filling.
In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, minced garlic, and nutmeg. Mix well using a spatula or a wooden spoon until everything is thoroughly incorporated. Avoid overmixing, as this can make the filling tough. Gently fold in the squeezed spinach. Season generously with salt and freshly ground black pepper to taste. Taste the mixture and adjust the seasoning as needed. You might find you want a little extra salt, pepper, or even a squeeze of lemon juice for brightness.
For an even smoother filling, you can pass the mixture through a food mill or a fine-mesh sieve. This step is optional but highly recommended for a truly luxurious texture. If you choose to do this, work in batches to avoid clogging the mill or sieve. Once you’ve achieved your desired consistency, cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly. This will make it easier to fill the cannelloni tubes without the mixture oozing out during baking.
Now that your ricotta filling is prepared, you’re ready to move on to assembling your creamy spinach and ricotta cannelloni! Remember to taste and adjust seasoning before refrigerating, ensuring the perfect balance of flavors for your masterpiece.
Making the Spinach Mixture
This section details the preparation of the flavorful spinach mixture that will form the heart of your Creamy Spinach and Ricotta Cannelloni. Accurate measurements and careful attention to detail are key to achieving the perfect consistency and taste.
Begin by washing 1 pound (450g) of fresh spinach thoroughly under cold running water. Remove any thick stems and roughly chop the leaves. This helps them wilt more evenly and quickly. You can use pre-washed bagged spinach, but always inspect it carefully for any wilted or damaged leaves before using.
Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped spinach and cook, stirring occasionally, until it wilts completely – this should take about 5-7 minutes. Don’t overcrowd the pan; work in batches if necessary to ensure even wilting. Overcrowding will result in steaming instead of sautéing, leaving your spinach soggy.
Once the spinach has wilted, remove it from the heat and allow it to cool slightly. Once cool enough to handle, squeeze out as much excess water as possible. This is crucial; excess moisture will make your cannelloni filling watery and dilute the flavors. Use your hands or a clean kitchen towel to thoroughly press out the liquid. The drier the spinach, the better the final result.
Finely chop 2 cloves of garlic. Add the garlic to the skillet (you can reuse the same one) with 1 tablespoon of olive oil and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, add the squeezed spinach to the skillet and stir to combine with the garlic-infused oil. Season generously with salt and freshly ground black pepper to taste, remembering that the ricotta will also add saltiness.
Finally, stir in 1/4 cup of grated Parmesan cheese. This adds a lovely sharpness and complements the richness of the ricotta. Taste the mixture and adjust seasoning as needed. Set the spinach mixture aside and allow it to cool completely before combining it with the ricotta in the next step. Allowing it to cool prevents the ricotta from becoming watery.
Cooking the Cannelloni Shells
Cooking cannelloni shells correctly is crucial for achieving perfectly creamy and delicious cannelloni. Overcooked shells will become mushy and fall apart, while undercooked shells will be tough and difficult to eat. We’ll guide you through the process to ensure perfectly al dente results.
For this recipe, we’ll be using approximately 12 large cannelloni shells. Always check the package instructions for your specific brand, as cooking times may vary slightly. However, the general principles remain the same.
Bring a large pot of salted water to a rolling boil. Use plenty of water – at least 6 quarts – to prevent the shells from sticking together. Add about 2 tablespoons of salt to the boiling water; this seasons the pasta from the inside out and enhances the flavor.
Gently add the cannelloni shells to the boiling water, making sure not to overcrowd the pot. Avoid breaking the shells; add them one at a time to prevent sticking. Stir gently to ensure they don’t stick to the bottom of the pot.
Cook the cannelloni shells according to package directions, typically for 8-10 minutes, or until *al dente*. This means they should be tender but still firm to the bite. Do not overcook! Taste-test a shell after 8 minutes; it should offer slight resistance when bitten.
Once cooked, immediately remove the cannelloni shells from the boiling water using a slotted spoon. Rinse them under cold running water to stop the cooking process and prevent them from sticking together. This is a crucial step to maintain their shape and texture.
Lay the cooked cannelloni shells out on a clean kitchen towel or a baking sheet lined with parchment paper to dry slightly. This helps prevent them from becoming soggy when filled and baked. Allow them to cool slightly before filling. Overly hot shells can melt the filling or make it difficult to handle.
Now that your cannelloni shells are perfectly cooked, you’re ready to proceed with filling and assembling your delicious Creamy Spinach and Ricotta Cannelloni!
Assembling the Cannelloni
With your creamy spinach and ricotta filling prepared and your cannelloni tubes ready, it’s time to assemble this delicious dish. This step requires a bit of patience and a gentle hand to avoid breaking the delicate pasta tubes. We’ll be using approximately 20-24 jumbo cannelloni tubes for this recipe, but adjust according to your baking dish size.
First, preheat your oven to 375°F (190°C). This ensures the cannelloni bake through evenly and achieve a perfectly golden-brown crust. Lightly grease a large, oven-safe baking dish (approximately 9×13 inches or a similar-sized rectangular dish) with olive oil or butter. This prevents sticking and ensures easy removal once baked.
Now, for filling the cannelloni. Using a spoon or a piping bag (for a neater presentation), gently fill each tube with the spinach and ricotta mixture. Don’t overfill; aim for about 1-1.5 tablespoons of filling per tube. Overfilling can cause the cannelloni to burst during baking. Work efficiently to prevent the filling from drying out.
Arrange the filled cannelloni snugly in the prepared baking dish. Try to position them as upright as possible to ensure even cooking and prevent the filling from spilling out. If your tubes are slightly curved, gently straighten them before placing them in the dish. You might need to slightly adjust their positions to make the most efficient use of space in your dish.
Once all the cannelloni tubes are neatly arranged, it’s time to cover them with the remaining béchamel sauce (or your chosen alternative sauce). Pour the sauce evenly over the cannelloni, ensuring each tube is generously coated. This sauce provides crucial moisture and richness, preventing the pasta from drying out and adding a delightful creamy texture to the final dish.
For added flavor and a beautiful presentation, you can sprinkle some grated Parmesan cheese (about 1/2 cup) and a few tablespoons of breadcrumbs over the top of the sauce. This will create a delicious, crispy topping during baking. Bake for approximately 35-40 minutes, or until the cannelloni is bubbly and the topping is golden brown. Check for doneness by inserting a knife into the center of a cannelloni; it should come out clean.
Allow the cannelloni to rest for about 10-15 minutes before serving. This allows the filling to set and makes it easier to serve without messy spills. Enjoy your homemade Creamy Spinach and Ricotta Cannelloni!
Recommendations for Creamy Spinach and Ricotta Cannelloni
For optimal enjoyment, we recommend serving your Creamy Spinach and Ricotta Cannelloni immediately after baking. The filling is at its creamiest and the pasta retains its perfect texture when served hot. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for an extra touch of flavor and visual appeal.
To enhance the dining experience, consider serving your cannelloni with a simple side salad. A crisp green salad with a light vinaigrette, or a Caprese salad with fresh mozzarella, tomatoes, and basil, would complement the richness of the cannelloni beautifully. Alternatively, a side of roasted vegetables, such as asparagus or broccoli, would provide a healthy and flavorful counterpoint.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, we suggest using the microwave or oven to avoid over-drying the pasta. For best results, add a splash of milk or cream to the reheated cannelloni to restore its creamy texture. Avoid freezing this dish, as the pasta tends to become mushy upon thawing.
Approximate Nutritional Information (per serving, based on 6 servings): Calories: 450-500, Protein: 25-30g, Fat: 20-25g, Carbohydrates: 50-60g. Please note that these values are estimates and may vary depending on the specific ingredients used. For a more precise nutritional analysis, we recommend using a nutrition calculator with your exact ingredient list and portion sizes. This dish is rich in calcium and iron thanks to the ricotta and spinach.
For a complete meal, pair your Creamy Spinach and Ricotta Cannelloni with a glass of crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A light-bodied red like Chianti would also complement the dish nicely. Enjoy!
