Hey, foodies! Get ready for a delightful journey to Italy as we explore a scrumptious recipe for Spinach and Ricotta Cannelloni! This dish has become a true crowd-pleaser, making appearances at mom’s open houses and office parties with its authentic Italian flavors.
Bringing a taste of Italy to your kitchen, this recipe has a special place in our hearts, reminding us of our Italian heritage. The combination of tender spinach, velvety ricotta cheese, a hint of nutmeg, and a sprinkle of seasoning creates a creamy and flavorful filling that will leave you wanting more.
Not only is the filling fantastic, but this dish also boasts two incredible sauces – a rich tomato sauce and a velvety béchamel. The tanginess of the tomato sauce and the creamy goodness of the béchamel complement each other perfectly, elevating the flavors to a whole new level of deliciousness.
And the best part? Don’t worry about spending hours in the kitchen; we’ve got you covered with easy steps that even beginner cooks can follow. In no time, you’ll have a mouthwatering Italian feast ready to impress your family and friends.
So why not give this recipe a try at home and share the Italian love with your loved ones? Whether it’s a laid-back weekend gathering or a special occasion, Spinach and Ricotta Cannelloni will surely steal the show.
Spinach & Ricotta Cannelloni
Ingredients
PASTA & FILLING
- 1 box canelloni or manicotti pasta 1lb
- 1/4 cup parmesan cheese
- 1 package 10 oz of chopped frozen spinach (not creamed)
- 15 oz of ricotta cheese
- 1/4 tsp of nutmeg
- 1/4 tsp salt
- Dash of ground pepper
TOMATO SAUCE
- ¼ onion
- 28 oz can of whole peeled tomatoes
- 1/8 tsp salt
BÉCHAMEL
- 1 stick of butter 1/2 cup
- 4 tbs of flour
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 2 cups milk
Instructions
- Place the whole peeled tomatoes in a blender or food processor and give it a quick pulse just enough to puree them.
- In a medium saucepan, heat some vegetable oil to medium high and sauté the onion. (Leave the onion in a large chunk so it can be removed later.)
- Pour in the blended whole peeled tomatoes and simmer with the onion for about 10 minutes and set aside.
- In a medium pot on medium-low heat melt the butter and whisk in the flour until smooth.
- Meanwhile, warm up the two cups of milk in a separate pot or in the microwave till close to a boil.
- Slowly add the warm milk while stirring.
- Stir the mixture continuously between 5-10 minutes until the mixture becomes creamy in texture.
- Stir in the salt and nutmeg and set aside.
- Defrost the chopped spinach and drain most of the water.
- In a large bowl using a hand blender or in the blender on low speed, mix the ricotta, chopped spinach, salt, nutmeg and pepper.
- Boil the manicotti or canelloni pasta for about 5-7 minutes until done. Strain and let cool enough to handle.
- With a spoon fill the tubes with the spinach-ricotta filing and place in a pyrex or aluminum baking pan.
- Ladle over top both the tomato sauce and bechamel and top with parmesan cheese.
- Broil on high for about 5 minutes to melt the parmesan cheese.
Remember, food is about creating delightful memories and bringing people together. So, let’s get cooking and enjoy the delicious journey ahead! Happy cooking, everyone!
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