Description
To the uninitiated, cannelloni might look like just another pasta dish, but it is actually quite unique. The word “cannelloni” literally translates to “large reeds” or “pipes” in Italian. These are cylindrical pasta tubes designed specifically to be filled with rich, savory mixtures and baked under a blanket of sauce and cheese. Unlike lasagna, which is layered, or ravioli, which is pinched shut, cannelloni offers a substantial, bite-sized experience where the ratio of filling to pasta is much higher.
Ingredients
Cannelloni Filling
10–12 cannelloni tubes
10 oz (300 g) fresh spinach (or 8 oz frozen, thawed & squeezed dry)
15 oz (425 g) ricotta cheese
1 cup grated mozzarella
½ cup grated Parmesan
1 egg, lightly beaten
1 clove garlic, minced
Pinch nutmeg
Salt & freshly ground black pepper
Tomato Sauce
2 Tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
28 oz (800 g) crushed tomatoes
1 tsp sugar (optional)
1 tsp dried oregano or basil
Salt & pepper to taste
Topping
½ cup grated mozzarella
¼ cup grated Parmesan
Fresh basil or parsley (optional)
Instructions
1. Make the Tomato Sauce
Heat olive oil in a saucepan over medium heat.
Sauté onion until soft, 5–6 minutes.
Add garlic; cook 30 seconds.
Stir in tomatoes, sugar, oregano, salt, and pepper.
Simmer 15–20 minutes until slightly thickened.
2. Prepare the Filling
Sauté fresh spinach until wilted; cool and squeeze dry. Chop finely.
In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, nutmeg, salt, and pepper.
Fold in spinach until well combined.
3. Assemble
Preheat oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a baking dish.
Fill cannelloni tubes (use a piping bag or spoon).
Arrange in dish, seam-side up.
Spoon remaining sauce over the pasta.
Sprinkle with mozzarella and Parmesan.
4. Bake
Cover with foil and bake 30 minutes.
Uncover and bake 10–15 minutes until bubbly and lightly golden.
Rest 10 minutes before serving.
Notes
For added depth of flavor, sprinkle extra grated Parmesan or mozzarella on top before baking until golden and bubbly. This cannelloni pairs wonderfully with a crisp green salad and a slice of warm garlic bread. Let it rest for a few minutes after baking to help the layers set before serving.
- Prep Time: 25minutes
- Cook Time: 35minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2cannelloni
- Calories: 390kcal
Keywords: Ricotta and spinach stuffed pasta tubes, Baked cannelloni with tomato sauce, Vegetarian Italian pasta bake, Homemade spinach ricotta manicotti