Oh, let me tell you about my favorite spinach ricotta cannelloni recipe! This dish is an absolute showstopper in my kitchen, and it’s so easy to whip up! The combination of creamy ricotta and vibrant spinach, all wrapped in tender pasta tubes and smothered in rich marinara sauce, just makes my heart sing. I love how it’s not only a comforting meal but also a fantastic way to sneak in some greens. Plus, it’s vegetarian-friendly, which is a win for everyone at the table! You won’t believe how quickly it comes together—perfect for busy weeknights or when you want to impress guests without breaking a sweat. Trust me, once you try it, you’ll be making this cannelloni on repeat!
Ingredients
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 jar marinara sauce (about 24 ounces)
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
How to Prepare the Spinach Ricotta Cannelloni Recipe
Preheat the Oven
First things first, let’s get that oven preheated to 375°F (190°C). Preheating is super important because it ensures your cannelloni cooks evenly. Nobody wants a soggy bottom or a cold center, right?
Prepare the Filling
Now, in a large mixing bowl, combine the ricotta cheese, chopped spinach, egg, garlic powder, salt, and pepper. I like to use a fork to mix everything together until it’s nice and creamy. You want to make sure the spinach is evenly distributed, so every bite is flavorful. This filling is where the magic happens, so don’t rush it!
Fill the Cannelloni Tubes
Grab your cannelloni tubes and a small spoon or piping bag. If you’re using a spoon, gently push the filling into each tube, making sure to fill them well but not overstuff them. Trust me, a little mess is okay, but too much can lead to a filling explosion during baking!
Assemble the Dish
In a baking dish, spread a thin layer of marinara sauce on the bottom. This not only adds flavor but also prevents the cannelloni from sticking. Next, carefully arrange the filled cannelloni in the dish, side by side. Pour the remaining marinara sauce over the top, ensuring every tube is covered. Then sprinkle the mozzarella and parmesan cheese generously on top for that gooey, melty goodness!
Bake to Perfection
Cover the dish with aluminum foil—this helps keep the moisture in. Bake it in the preheated oven for about 25 minutes. After that, remove the foil and bake for another 10 minutes. You’ll know it’s ready when the cheese is bubbly and slightly golden. Let it cool for a few minutes before serving—this dish is best enjoyed warm and cheesy!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy weeknights!
- Packed with flavor from creamy ricotta and fresh spinach.
- Vegetarian-friendly, making it a great option for meatless meals.
- Comforting and satisfying, sure to please everyone at the table.
- Leftovers taste even better the next day—if there are any!
Tips for Success
- Use Fresh Spinach: Fresh spinach really does make a difference in flavor! If you can, grab a bunch from the store or farmer’s market—it’s worth it!
- Don’t Overfill: When filling the cannelloni, it’s tempting to stuff them to the brim, but leave a little room at the ends. This helps prevent any filling from leaking out during baking.
- Mix It Up: Feel free to add herbs like basil or oregano to the ricotta mixture for an extra flavor boost. A pinch of nutmeg can also add a lovely warmth!
- Let It Rest: After baking, let the dish sit for about 5-10 minutes before serving. This allows the flavors to meld and makes it easier to slice and serve.
- Experiment with Sauce: If you’re feeling adventurous, try using a homemade marinara or adding a splash of cream to the sauce for a richer taste. It’s all about making it your own!
Nutritional Information
Now, I want to give you a heads-up that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. But here’s a typical breakdown for one serving of my delicious spinach ricotta cannelloni:
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Protein: 15g
- Cholesterol: 50mg
- Sodium: 600mg
So, whether you’re counting calories or just enjoying a hearty meal, this recipe hits the mark with a balance of flavors and nutrients. Enjoy every cheesy, spinach-filled bite!
FAQ Section
Can I make the filling ahead of time?
Absolutely! You can prepare the ricotta filling a day in advance and store it in the fridge. Just give it a good stir before filling the cannelloni tubes!
What if I can’t find cannelloni tubes?
No worries! You can use lasagna sheets instead. Just boil them first, then roll the filling inside each sheet and place them in the baking dish.
Can I freeze the assembled cannelloni?
Yes, you can! Just cover the dish tightly with foil or plastic wrap and freeze before baking. When you’re ready to enjoy, bake it straight from the freezer, adding a little extra time to ensure it’s heated through.
How can I make it gluten-free?
If you need a gluten-free option, look for gluten-free cannelloni or use zucchini slices instead. Just slice them thinly, fill, and layer them in the dish!
What should I serve with the cannelloni?
A fresh salad or some garlic bread would be perfect accompaniments! They’ll balance out the richness of the cannelloni beautifully.
Storage & Reheating Instructions
Now, if you have any leftovers (which is rare because it’s so good!), you’ll want to store them properly to keep that deliciousness intact. Let the cannelloni cool down completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. Just make sure it’s sealed tight to avoid drying out!
When you’re ready to enjoy those leftovers, preheat your oven to 350°F (175°C). Place the cannelloni in an oven-safe dish, and cover it with foil to retain moisture. Bake for about 20-25 minutes, or until it’s heated through. If you want to get that cheese nice and bubbly again, remove the foil for the last 5 minutes. Trust me, it’ll taste just as heavenly as the first time around!
Print
Spinach Ricotta Cannelloni Recipe That Will Delight You
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious spinach ricotta cannelloni recipe that is easy to make and packed with flavor.
Ingredients
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 jar marinara sauce
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix ricotta cheese, spinach, egg, garlic powder, salt, and pepper.
- Fill cannelloni tubes with the ricotta mixture.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange filled cannelloni in the dish and cover with remaining marinara sauce.
- Sprinkle mozzarella and parmesan cheese on top.
- Cover the dish with aluminum foil.
- Bake for 25 minutes, then remove foil and bake for another 10 minutes until cheese is bubbly.
Notes
- Use fresh spinach for better flavor.
- Let the dish rest for a few minutes before serving.
- You can add herbs like basil for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: spinach ricotta cannelloni recipe