Creamy Spinach and Ricotta Cannelloni

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Creamy Spinach and Ricotta Cannelloni Recipe

Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and chopped
  • 15 ounces ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

For the Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

For Assembling:

  • 12-15 cannelloni tubes
  • 1 cup shredded mozzarella cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Prepare the Filling:
    • Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes.
    • Add the minced garlic and cook for another minute until fragrant.
    • Add the chopped spinach to the skillet and cook until wilted and any liquid has evaporated, about 2-3 minutes. Remove from heat and let cool slightly.
    • In a large bowl, combine the cooked spinach mixture with ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well until all ingredients are thoroughly incorporated.
  2. Prepare the Sauce:
    • In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute to form a roux.
    • Gradually whisk in the milk, making sure to break up any lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
    • Stir in the Parmesan cheese and nutmeg. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Assemble the Cannelloni:
    • Preheat your oven to 375°F (190°C).
    • Cook the cannelloni tubes according to package instructions until slightly al dente. Drain and let cool slightly.
    • Using a small spoon or piping bag, carefully fill each cannelloni tube with the spinach and ricotta filling. Arrange the filled tubes in a single layer in a 9×13 inch baking dish.
    • Pour the prepared sauce evenly over the filled cannelloni. Sprinkle the shredded mozzarella cheese on top.
  4. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
    • Let the cannelloni cool for a few minutes before serving. Garnish with fresh basil or parsley, if desired.

Tips:

  • If you prefer a bit of extra flavor, you can add a pinch of red pepper flakes to the filling or sauce.
  • For a richer sauce, substitute part of the milk with heavy cream.
  • Ensure the filling is well-seasoned before stuffing the cannelloni to avoid blandness.

This creamy spinach and ricotta cannelloni is a comforting and flavorful dish, perfect for a cozy dinner or a special occasion. Enjoy!

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