Spinach and Ricotta Cannelloni with Rosé Sauce

Name: Spinach and Ricotta Cannelloni with Rosé Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups fresh spinach (chopped); 1 cup ricotta cheese (well-drained); 1 cup mozzarella cheese (shredded); 1/4 cup Parmesan cheese (grated); 1 egg (beaten); 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 onion (finely chopped); 2 cloves garlic (minced); 1 can tomato sauce ((400 mL)); 1/2 cup heavy cream; 1/2 tsp dried basil; 1/2 tsp dried oregano; to taste salt and pepper; 12 cannelloni tubes

70 min 4 servings Medium

All Recipes

Spinach and Ricotta Cannelloni with Rosé Sauce

Deliciously creamy ricotta and spinach-filled cannelloni baked with a rich rosé sauce.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Cannelloni is a classic Italian dish that combines pasta, cheese, and a savoury sauce to create pure comfort on a plate. In this version, we fill the cannelloni tubes with a rich mixture of ricotta and spinach, then bake them in a creamy rosé sauce. The combination of earthy spinach and creamy ricotta is a match made in heaven. When baked together with the rosé sauce, it becomes a dish that's both elegant and satisfying, perfect for family dinners or special occasions.

Ingredients

Servings

Filling

Rosé Sauce

Pasta

Instructions

Prepare the filling

In a large bowl, combine chopped spinach, ricotta, mozzarella, Parmesan, beaten egg, salt, and pepper. Mix until well combined.

Pro tip: Make sure the ricotta is well-drained to prevent excess moisture.

Make the rosé sauce

Heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté until translucent. Stir in tomato sauce, cream, basil, and oregano. Season with salt and pepper. Simmer for 10 minutes.

Pro tip: Adjust the seasoning to your taste.

Preheat the oven

Preheat your oven to 375°F (190°C).

Fill the cannelloni

Using a piping bag or spoon, fill each cannelloni tube with the spinach and ricotta mixture.

Pro tip: A piping bag makes filling easier and less messy.

Assemble the dish

Spread a thin layer of rosé sauce on the bottom of a baking dish. Place filled cannelloni in a single layer. Cover with remaining sauce, ensuring all tubes are well-covered.

Pro tip: Covering all pasta with sauce prevents drying out.

Bake

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for another 15 minutes, or until the sauce is bubbly and the top is lightly golden.

Pro tip: For a crispier top, broil for the last 2-3 minutes.

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Tips & Tricks

<ul><li>Use fresh spinach for the best flavour, but frozen works in a pinch.</li><li>Ensure the ricotta is well-drained to prevent a watery filling.</li><li>Cover the cannelloni completely with sauce to avoid dry edges.</li><li>Use a piping bag to fill the cannelloni neatly and easily.</li></ul>

Serving Suggestions

Serve these Spinach and Ricotta Cannelloni with a crisp green salad and a loaf of crusty bread for a complete meal. They pair beautifully with a light white wine or a chilled rosé. These cannelloni can be assembled ahead of time and stored in the refrigerator for up to a day or frozen for a month. Simply bake as directed when ready to serve. Store leftovers in an airtight container in the refrigerator for up to three days.