Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

Ingredients

• 1 batch, made with 3 eggs and 300 g flourfresh egg pasta
• 1 batch, made with 750 g tomatoesmarinara or other simple tomato sauce
• 500 gfresh spinach
• 300 gricotta cheese
• 50–75 gfreshly grated Parmesan cheese
• 1egg
• A scrapenutmeg
• To tastesalt

Instructions

1. 1

   Make the sauce

   Prepare the tomato sauce using your preferred simple tomato sauce recipe. Season it well and use enough olive oil to make a rich sauce that will keep the finished dish moist.

2. 2

   Prepare the filling

   Rinse and drain the spinach, leaving a little water clinging to the leaves. Put it in a covered pan and cook briefly, just until wilted. Drain, rinse again and squeeze out as much water as possible, then finely chop. Mix the spinach with the ricotta, Parmesan, egg, nutmeg and salt in a large bowl. Set aside, or cover and refrigerate if preparing ahead.

3. 3

   Roll the pasta

   Make the fresh egg pasta according to your usual master recipe. Roll it very thin, to setting 5 on a pasta machine, and cut it into 10–12 cm squares. There is no need to dry the pasta before cutting.

4. 4

   Parboil the squares

   Cook the pasta squares in boiling water for 15–30 seconds. Lift them out with a slotted spoon, cool them straight away in a bowl of tepid water, then lay them on a towel and pat dry. Repeat with the remaining squares.

5. 5

   Fill and roll

   Once all the squares are parboiled, put 2–3 spoonfuls of filling along one side of each square and roll the pasta around it. Alternatively, spread the same amount over each square, leaving a 2–3 cm lip at one end, then roll from the opposite end.

6. 6

   Arrange in the dish

   Spread a little tomato sauce over the bottom of a baking dish large enough to hold the cannelloni. Arrange the rolls in the dish and cover them with enough sauce to coat them completely, including the spaces between and around them. Sprinkle generously with freshly grated Parmesan.

7. 7

   Bake and rest

   Bake at 200°C for 20–30 minutes, until the sauce bubbles gently and the tops are lightly browned. Take the dish out of the oven and leave it to rest for about 15 minutes before serving.

8. 8

   Serve with extras

   Serve with additional tomato sauce and Parmesan for anyone who would like more.

What are spinach and ricotta cannelloni?

Cannelloni are pasta tubes or rolled pasta sheets filled and baked with sauce. This spinach-and-ricotta version belongs to the Italian tradition of stuffed pasta, pairing a mild cheese filling with tomato sauce.

Fresh egg pasta makes the rolls tender, while a well-seasoned, generously oiled sauce keeps them from drying out in the oven. Finely chopped spinach also helps the filling spread evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 32g protein, 88g carbs, 29g fat.

Most of the carbohydrates come from the flour in the pasta, with some from the tomatoes; the olive oil in the sauce and the cheeses contribute much of the fat. Ricotta, Parmesan and eggs provide the main protein. Pair a serving with a green salad or vegetables for a more balanced plate.

The filling’s key ingredients

Spinach: Cook it only until it wilts, then squeeze it very thoroughly. Excess water can make the filling loose and dilute its flavour.

Ricotta and Parmesan: Ricotta gives the filling its soft, creamy body, while Parmesan adds a savoury, salty edge. Taste before adding salt, as the cheese contributes seasoning.

Egg and nutmeg: The egg helps bind the filling as it bakes. A small scrape of nutmeg brings warmth without overpowering the greens.

Handling fresh pasta

Thin sheets: Roll the dough to setting 5 on a pasta machine, as specified, and cut squares around 10–12 cm across. Fresh pasta needs no drying before it is cut.

Quick blanch: The squares need only 15–30 seconds in boiling water. Cooling them in tepid water stops the cooking and makes them easier to handle; pat them dry so they do not bring excess water into the dish.

Two ways to roll the cannelloni

Line-and-roll: Place 2–3 spoonfuls of filling along one side of a square and roll it up. This is the more common approach and keeps the filling in a neat strip.

Spread-and-roll: Spread the same amount over the pasta, leaving a 2–3 cm lip, then roll from the opposite end. This puts more of the pasta in contact with the filling, but take care not to overfill or force the seam open.

Sauce and baking cues

Sauce coverage: Start with a thin layer under the rolls, then cover them completely and fill the gaps around them. The sauce should be plentiful enough to protect the pasta, but not so excessive that the rolls are swimming in it.

Doneness: Look for gentle bubbling and a lightly browned top after 20–30 minutes at 200°C. Rest the dish for about 15 minutes before serving so the rolls settle and are easier to lift.

Plan the stages

The tomato sauce can simmer while you prepare the filling. The spinach-and-ricotta mixture can also be made ahead and kept covered in the fridge.

Allow time for rolling, blanching, filling and arranging the pasta before baking. Since the total time is not specified, use the visual cues in the recipe rather than relying on a single overall time.

What to serve alongside

A crisp green salad or simply dressed vegetables can balance the richness of the pasta, ricotta and Parmesan. Serve extra tomato sauce and Parmesan at the table as suggested.

Because this is already a substantial pasta bake, keep side dishes simple and let the cannelloni remain the centre of the meal.

Recipe notes & tips

• Squeeze the wilted spinach very well before chopping it.
• Keep the pasta squares covered with a clean towel as you work so they do not dry out.
• Use a slotted spoon to lift the delicate parboiled squares from the water.
• Spread sauce under and around the cannelloni as well as over their tops.
• Let the baked dish rest for about 15 minutes before serving.

Variations

• More greens: Add extra finely chopped spinach, squeezing it dry before mixing.
• Herb note: Stir chopped fresh basil into the filling for a fragrant variation.
• Different cheese: Replace some of the Parmesan in the filling with another hard, finely grated cheese.
• Sauce choice: Use another simple tomato sauce in place of marinara.
• More browned top: Add Parmesan generously over the sauce before baking.

Common mistakes to avoid

• Wet spinach: Excess moisture loosens the filling; squeeze the cooked leaves thoroughly before chopping.
• Overcooked pasta squares: They can become difficult to handle; keep the boiling time to 15–30 seconds.
• Dry pasta sheets: They are more likely to crack while rolling; work promptly and keep unused squares covered.
• Overfilling: Too much filling can split the rolls; use 2–3 spoonfuls per square.
• Too little sauce: Exposed pasta may dry out; cover the rolls and fill the gaps around them.
• Skipping the rest: The rolls may be harder to lift straight from the oven; leave the dish to stand for about 15 minutes.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an oven-safe dish, covered with foil, until hot throughout; add a little tomato sauce if the pasta looks dry.

Frequently asked questions