When a rainy weekend rolls around, nothing sounds better than indulging in a comforting plate of Spinach Ricotta Cannelloni Bake. I found myself sifting through the pantry one afternoon, contemplating dinner, when a lovely idea struck: why not fill those empty cannelloni tubes with a luscious blend of creamy ricotta and vibrant spinach? As the garlic sizzles in olive oil, the aroma wraps around me like a warm hug, instantly elevating my mood. This dish marries the softness of pasta with the savory cheesiness that makes any meal feel gourmet.
Ideal for a quiet family dinner or impressing friends on game night, this recipe is both straightforward and satisfying, perfect for anyone looking to savor homemade flavors without a fuss. Trust me, one taste of this Spinach Ricotta Cannelloni will have you banishing fast food from your mind and embracing the joys of wholesome, homemade cooking. Let’s dive into this cheesy, melty delight!
Why love Spinach Ricotta Cannelloni Bake?
Comforting Connection: This Spinach Ricotta Cannelloni Bake creates a warm, inviting atmosphere, making it perfect for cozy dinners with loved ones.
Cheesy Indulgence: The rich layers of ricotta and mozzarella deliver gooey, mouthwatering bliss with each bite.
Quick Assembly: With easy prep steps, you’ll find it a breeze to whip up, leaving you with more time to relax!
Versatile Option: Ideal for any occasion, from family meals to elegant gatherings, it suits every palate.
Crowd-Pleasing Delight: Everyone will go back for seconds; pair it with a fresh salad or some crusty bread, and it’s a meal no one will forget.
Spinach Ricotta Cannelloni Bake Ingredients
For the Cannelloni
• Cannelloni (12 tubes) – Fresh or dry, these pasta shells hold the creamy filling beautifully.
For the Cheese Filling
• Ricotta Cheese (1 cup) – Creamy and mild, it forms the luscious base of your filling; substitute with whole-milk ricotta for richer flavor.
• Mozzarella Cheese (1 cup + 1/4 cup for topping) – Adds gooey texture and deliciousness; part-skim is a great lower-fat option.
• Parmesan Cheese (1/2 cup + 2 tablespoons for topping) – Offers a sharp bite that enhances every layer; look for vegan cheese to keep it dairy-free.
• Egg (1) – Acts as a binder, keeping your filling together; omit or use a flax egg for a vegan alternative.
For the Spinach Mixture
• Fresh Spinach (3 cups) – Provides vibrancy and nutrients; use fresh for the best flavor, but thoroughly drained frozen works too.
• Garlic (2 cloves, minced) – Infuses the filling with robust flavor; fresh garlic is key for that aromatic touch.
• Olive Oil (1 teaspoon) – Used for sautéing spinach and garlic, adding a touch of richness.
• Italian Seasoning (1 tablespoon) – A herb blend that elevates the overall taste profile.
• Salt and Black Pepper (to taste) – Essential for enhancing the flavors in your dish.
For the Sauce
• Marinara Sauce (2 cups) – The flavor-packed base that ties your Spinach Ricotta Cannelloni Bake together; homemade or store-bought is perfect!
How to Make Spinach Ricotta Cannelloni Bake
- Sauté Garlic: In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, creating a warm, inviting aroma.
- Cook Spinach: Toss in the 3 cups of chopped fresh spinach, stirring until wilted, about 3-4 minutes. Remove from heat and set aside to cool for a moment.
- Mix Filling: In a mixing bowl, blend 1 cup of ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, 1 egg, 1 tablespoon of Italian seasoning, salt, and black pepper. Stir in the cooled garlic and spinach mixture until creamy and well combined.
- Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a baking dish to create a flavorful base.
- Stuff Cannelloni: Carefully fill each of the 12 cannelloni tubes with the spinach ricotta mixture using a spoon or piping bag. Place the filled tubes in the baking dish over the marinara sauce.
- Add Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the stuffed cannelloni. Top with the extra ¼ cup of mozzarella and 2 tablespoons of Parmesan cheese for a golden, bubbly finish.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the dish is bubbly and golden brown on top.
- Rest and Serve: Allow the cannelloni to rest for 5 minutes before serving, allowing the flavors to meld. Pair with a fresh green salad or some crusty bread.
Optional: Drizzle with a bit of olive oil and fresh herbs before serving for an added burst of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spinach Ricotta Cannelloni Bake
Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the creamy filling fresh and delicious for your next meal.
Freezer: Freeze the uncooked Spinach Ricotta Cannelloni Bake for up to 2 months. This allows you to enjoy a homemade meal on busy nights!
Reheating: If frozen, thaw in the refrigerator overnight before baking. Reheat in a 375°F (190°C) oven until heated through, approximately 30-40 minutes.
Covering: Cover your cannelloni with foil while reheating to retain moisture, then remove it to allow the top to crisp up beautifully!
Expert Tips for Spinach Ricotta Cannelloni Bake
- Avoid Overfilling: Ensure you don’t pack the cannelloni too tightly; overfilling can cause them to burst during baking, ruining your beautiful dish.
- Cook Spinach Well: Make sure your fresh spinach is thoroughly wilted to avoid a watery filling. This keeps your Spinach Ricotta Cannelloni Bake creamy without being soggy.
- Prep Ahead: You can prepare the ricotta filling up to 2 days in advance. This allows the flavors to meld, creating a richer taste when you bake the dish.
- Moisture Control: Cover the baking dish with foil during the first part of baking to trap moisture, ensuring even cooking and preventing dry edges.
- Let It Rest: Allow the cannelloni to sit for 5 minutes after baking. This resting time helps set the filling, making serving easier and more enjoyable.
What to Serve with Spinach Ricotta Cannelloni Bake?
Elevate your dining experience with delightful pairings that complement the rich, creamy flavors of this comforting dish.
- Garlic Bread: The crispy, buttery bread, with its aromatic garlic flavor, is perfect for soaking up the delicious marinara sauce.
- Mixed Green Salad: A refreshing salad adds a vibrant crunch and balances the creamy richness of the cannelloni.
- Roasted Vegetables: Earthy roasted vegetables bring a lovely textural contrast, enhancing the warmth and richness of the overall meal.
- Italian Chianti: A glass of this classic red wine pairs beautifully, its acidity cutting through the richness of the cheese and pasta.
- Herbed Quinoa: Light and fluffy quinoa tossed with herbs offers a nutty flavor profile, enhancing the comforting aspect of the cannelloni.
- Lemon Sorbet: This refreshing dessert cleanses the palate after the hearty meal, leaving your guests with a bright finish.
- Stuffed Mushrooms: Add a savory touch with these cheesy, bite-sized delights; they’re perfect for a comforting, Italian-themed meal.
- Zucchini Noodles: For a lighter touch, serve zucchini noodles on the side, drizzled with olive oil and herbs, complementing the richness without weighing down the meal.
Spinach Ricotta Cannelloni Variations
Feel free to get creative and make this delightful dish your own; every twist enhances its comforting essence!
- Frozen Spinach: Use pre-cooked, drained frozen spinach for convenience without compromising flavor. It saves you time in the kitchen, making this dish even easier to whip up!
- Dairy-Free Delight: Substitute ricotta and mozzarella with vegan options like cashew or almond cheese, and skip the egg for a plant-based twist. This way, everyone can enjoy this hearty meal!
- Cheese Boost: Add crumbled feta or goat cheese to the ricotta filling for a tangy surprise that elevates the flavors. Your taste buds will dance with joy after discovering this unexpected addition!
- Herb Infusion: Mix in finely chopped fresh herbs like basil or parsley into the filling for a burst of brightness. These aromas add an extra layer of depth that leaves everyone wanting more.
- Spicy Kick: Incorporate red pepper flakes or a dash of hot sauce into the filling for a subtle yet exciting heat. It’s the perfect change for those who enjoy a little bit of spice in their meal!
- Nutty Texture: Toss in a handful of toasted pine nuts or walnuts into the cheese mixture to add crunch and depth. Each bite becomes an adventure with this delightful textural twist!
- Layered Bake: Instead of stuffing, layer the cannelloni in the dish like a lasagna, alternating with marinara and cheeses. You’ll create a stunning presentation and a deliciously comforting meal!
- Vegetable Medley: Fold in sautéed mushrooms or zucchini for added nutrients and flavor. They will blend harmoniously with the filling, enhancing the overall dish while keeping it wholesome.
Spinach Ricotta Stuffed Cannelloni Recipe FAQs
How do I select the best spinach for my cannelloni?
Absolutely! When choosing spinach, look for vibrant, dark green leaves without dark spots or wilting. Fresh spinach has that lovely crispness, making for the best flavor and texture. If you’re opting for frozen spinach, ensure it’s completely thawed and thoroughly drained to prevent excess moisture in your filling.
How should I store leftovers of the Spinach Ricotta Cannelloni Bake?
Very good question! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure it’s cooled before sealing it up to maintain its creaminess. This way, you can enjoy one of your favorite meals again without much effort!
Can I freeze the Spinach Ricotta Cannelloni Bake? If so, how?
Yes, you certainly can! To freeze, prepare the cannelloni, but do not bake them. Instead, place the unbaked stuffed cannelloni in a baking dish, cover tightly with plastic wrap, then aluminum foil to prevent freezer burn. It can last for up to 2 months in the freezer. When you’re ready to enjoy it, simply thaw in the refrigerator overnight, uncover, and bake at 375°F (190°C) until bubbly—about 30-40 minutes.
What if my filling is too watery?
Sometimes that happens! Be sure to wilt the spinach thoroughly in the skillet before mixing it with the cheese. If your filling is still too watery, you can add a tablespoon of breadcrumbs to absorb excess moisture. This little trick can help achieve that creamy, yet perfectly textured filling you’ve been dreaming of!
Is this recipe safe for those with lactose intolerance?
Absolutely! To make a lactose-free version, simply substitute the ricotta, mozzarella, and parmesan cheeses with lactose-free alternatives that are widely available. You could also explore using cashew cheese or a store-bought vegan cheese blend, ensuring a delicious, creamy filling without the dairy.
Can I prepare the filling ahead of time?
Yes, you can! I recommend making the filling up to 2 days in advance. Just store it in an airtight container in the refrigerator. Not only does this save you time, but it also allows the flavors to deepen, creating an even more delectable filling when you finally stuff the cannelloni.
Irresistibly Cheesy Spinach Ricotta Cannelloni Bake Magic
Equipment
- skillet
- Mixing bowl
- Baking dish
- spoon or piping bag
Ingredients
For the Cannelloni
- 12 tubes Cannelloni Fresh or dry
For the Cheese Filling
- 1 cup Ricotta Cheese Substitute with whole-milk ricotta for richer flavor
- 1 cup Mozzarella Cheese Part-skim is a lower-fat option
- 1/2 cup Parmesan Cheese Look for vegan cheese to keep it dairy-free
- 1 Egg Omit or use a flax egg for a vegan alternative
For the Spinach Mixture
- 3 cups Fresh Spinach Thoroughly drained frozen works too
- 2 cloves Garlic Minced
- 1 teaspoon Olive Oil Used for sautéing
- 1 tablespoon Italian Seasoning
- Salt and Black Pepper to taste
For the Sauce
- 2 cups Marinara Sauce Homemade or store-bought
Instructions
How to Make Spinach Ricotta Cannelloni Bake
- In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Toss in the 3 cups of chopped fresh spinach, stirring until wilted, about 3-4 minutes. Remove from heat and set aside to cool.
- In a mixing bowl, blend 1 cup of ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, 1 egg, 1 tablespoon of Italian seasoning, salt, and black pepper. Stir in the cooled garlic and spinach mixture until creamy.
- Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Carefully fill each of the 12 cannelloni tubes with the spinach ricotta mixture using a spoon or piping bag. Place the filled tubes in the baking dish over the marinara sauce.
- Pour the remaining 1 cup of marinara sauce over the stuffed cannelloni. Top with the extra ¼ cup of mozzarella and 2 tablespoons of Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
- Allow the cannelloni to rest for 5 minutes before serving.
Notes
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