Step into the comforting world of Italian cuisine with a dish that whispers indulgence at every bite – Velvety Spinach Ricotta Cannelloni. This creamy delight combines tender pasta tubes enveloped in a luscious ricotta and spinach filling, creating a harmonious blend of textures and flavors that melt effortlessly on the palate. Perfectly balanced between lightness and richness, this classic recipe transforms simple ingredients into an elegant meal that promises to satisfy both the heart and soul. Whether served for a cozy family dinner or an impressive gathering, Velvety Spinach Ricotta Cannelloni invites you to savor tradition wrapped in a silky, savory embrace.
Velvety Spinach Ricotta Cannelloni is a celebration of creamy textures and vibrant flavors that transform a humble pasta dish into an unforgettable meal. Rooted in Italian tradition yet wonderfully adaptable, this recipe captures the essence of comfort with its rich ricotta filling, tender spinach, and smooth, luscious sauce. The filling’s creamy balance with the gentle earthiness of fresh spinach creates a delicious harmony that fills the cannelloni shells, making every bite a delight.
Prep and Cook Time
- Preparation: 25 minutes
- Cooking: 40 minutes
- Total Time: 1 hour 5 minutes
Yield
Serves 6 generously, perfect for a family dinner or a cozy gathering.
Difficulty Level
Medium – Requires some familiarity with stuffing pasta but approachable for anyone willing to try.
Ingredients
- 12 cannelloni tubes (pre-boiled or ready-to-stuff dry)
- 2 cups ricotta cheese, well-drained
- 3 cups fresh spinach, washed, roughly chopped
- 1 cup Parmesan cheese, finely grated
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups béchamel sauce (recipe below)
- 2 tablespoons olive oil
Béchamel Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- Salt and white pepper to taste
- Pinch of freshly grated nutmeg
Instructions
- Prepare the filling: Heat olive oil in a large skillet. Add minced garlic and sauté until fragrant but not browned, about 1 minute. Add chopped spinach and cook until wilted and most moisture evaporates, about 5 minutes. Let cool slightly.
- In a large bowl, combine ricotta cheese, cooked spinach, Parmesan, beaten egg, nutmeg, salt, and pepper. Mix gently but thoroughly to achieve a creamy and well-incorporated filling with balanced texture.
- Make the béchamel sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes, stirring constantly to prevent lumps. Gradually pour in warm milk while whisking vigorously. Continue cooking and stirring until sauce thickens and coats the back of a spoon. Season with salt, white pepper, and nutmeg.
- Stuff the cannelloni tubes: Using a piping bag or small spoon, carefully fill each pasta tube with the ricotta spinach mixture. Avoid overfilling to prevent bursting during baking.
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish and spread a thin layer of béchamel sauce across the bottom.
- Place stuffed cannelloni tubes side-by-side in the dish. Pour remaining béchamel sauce evenly over the top to envelop each tube ensuring ultimate smoothness and creaminess.
- Bake uncovered for 35-40 minutes or until bubbling and golden on top. For extra golden crust, broil for 2-3 minutes at the end, watching carefully.
Chef’s Notes and Tips for Success
- Drain ricotta well by placing it in a fine sieve or cheesecloth for at least 30 minutes to prevent a watery filling.
- For a brighter spinach flavor, blanch spinach quickly in boiling water before sautéing; squeeze out excess water.
- Feel free to substitute béchamel with a velvety tomato cream sauce for a different flavor profile.
- Use freshly grated Parmesan for maximum depth of flavor and melt quality.
- This dish can be assembled ahead of time, covered with plastic wrap, and refrigerated overnight before baking.
- When choosing pasta, opt for quality dry cannelloni tubes or fresh pasta sheets rolled and cut to size for a tender bite.
Serving Suggestions
Slice the Velvety Spinach Ricotta Cannelloni on a warm plate, letting the creamy filling spill slightly for visual indulgence. Garnish with a sprinkle of finely chopped fresh basil or flat-leaf parsley for a vibrant green accent. A light drizzle of good quality extra virgin olive oil enhances the silkiness further. Serve alongside a crisp baby arugula salad dressed with lemon vinaigrette to refresh the palate. Enjoy with a rustic crusty bread to soak up every drop of sauce.
| Nutrient | Per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 20 g |
| Carbohydrates | 32 g |
| Fat | 18 g |
Discover how to make a perfect béchamel sauce to elevate your cannelloni even more. For more insights on ricotta cheese and its culinary versatility, visit Serious Eats’ Ricotta Cheese Guide.
Q&A
Q&A: Velvety Spinach Ricotta Cannelloni – A Creamy Delight
Q1: What makes Velvety Spinach Ricotta Cannelloni stand out from other pasta dishes?
A1: It’s the luscious blend of smooth ricotta cheese and tender spinach wrapped inside delicate pasta tubes, all drenched in a creamy sauce that melts in your mouth. This harmony of textures and flavors creates a comforting yet elegant dish that’s both nourishing and indulgent.
Q2: How do the ingredients contribute to the dish’s signature creaminess?
A2: The ricotta cheese provides a silky base, enriched by the mild bitterness of sautéed spinach. When combined with béchamel or a creamy white sauce, these ingredients unite to form a velvety filling that contrasts perfectly with the al dente cannelloni shells.
Q3: Is this dish suitable for vegetarians?
A3: Absolutely! Velvety Spinach Ricotta Cannelloni is a vegetarian-friendly masterpiece, packed with wholesome greens and rich dairy, delivering hearty satisfaction without any meat.
Q4: Can I prepare this dish ahead of time?
A4: Yes, it’s ideal for make-ahead meals. You can assemble the cannelloni the day before, cover, and refrigerate. When ready to serve, simply bake until bubbling and golden for a fresh-from-the-oven taste that feels effortless.
Q5: What wine or drink pairs well with this creamy delight?
A5: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc complements the richness of the dish by cutting through the creaminess. If you prefer a non-alcoholic option, a sparkling citrus soda offers a refreshing counterbalance.
Q6: Are there any creative twists to personalize this recipe?
A6: Definitely! Add nutmeg or fresh herbs like basil and thyme to the filling for extra depth. For a crunchy topping, sprinkle toasted breadcrumbs mixed with Parmesan cheese before baking, introducing a delightful contrast.
Q7: Who will enjoy Velvety Spinach Ricotta Cannelloni the most?
A7: This dish is a dream come true for lovers of creamy, comforting Italian cuisine. Whether you’re a busy parent seeking a wholesome family meal or a culinary adventurer longing for a cozy indulgence, this cannelloni will satisfy every craving.
Key Takeaways
As you savor the last bite of this velvety spinach ricotta cannelloni, it becomes clear that this dish is more than just a meal-it’s a celebration of creamy textures and vibrant flavors harmoniously intertwined. Whether you’re a seasoned cook or a curious food lover, this recipe invites you to explore the comforting embrace of homemade pasta filled with garden-fresh spinach and silky ricotta. Effortlessly elegant yet heartwarmingly simple, this creamy delight promises to transform your dining table into a cozy Italian trattoria. So next time you seek a dish that’s both nourishing and indulgent, let these luscious cannelloni be your go-to, turning every meal into an unforgettable experience.
