There’s something utterly heartwarming about the first bite of Baked Ricotta Spinach Cannelloni. The aroma wafting from the oven partners perfectly with the anticipation of savory, creamy goodness tucked into tender pasta. Inspired by a rainy afternoon spent experimenting in the kitchen, I came up with this dish that effortlessly combines comfort food with a touch of indulgence. Imagine smooth ricotta mingling with vibrant spinach and velvety marinara sauce, all baked to perfection.
Whether you’re hosting a family gathering or enjoying a quiet night in, these cannelloni are sure to wow your taste buds and create delightful memories. What I love most about this recipe is its versatility—feel free to swap out spinach for kale or stir in some sun-dried tomatoes for an unexpected twist. Get ready to savor a dish that’s not just a meal but a warm hug in pasta form!
Why You’ll Love Baked Ricotta Spinach Cannelloni
Indulgent Baked Ricotta Spinach Cannelloni is a heartwarming dish that brings joy with every bite. Comforting and Flavorful: Creamy ricotta blends beautifully with fresh spinach, creating a satisfying filling that melts in your mouth. Versatile Customization: Swap spinach for kale or mix in sun-dried tomatoes to personalize this dish. Quick to Prepare: With simple ingredients, it’s perfect for busy weeknights or entertaining. Crowd-Pleasing Appeal: Your family will rave about this delightful meal, making it a staple at dinner gatherings. If you’re intrigued by other spinach-based recipes, check out my Warm Nourishing Spinach.
Baked Ricotta Spinach Cannelloni Ingredients
• Dive into the delight of Baked Ricotta Spinach Cannelloni with these fresh ingredients!
For the Cannelloni
- Manicotti Shells – Provides the ideal vessel for your creamy filling; substitute with jumbo pasta shells if you can’t find them.
- Fresh Spinach – Adds a nutritious boost to your dish; kale can be swapped for a different texture and flavor.
- Ricotta Cheese – A creamy foundation for your filling; for a lighter option, consider using cottage cheese.
- Parmesan Cheese – Elevates the overall flavor profile; Pecorino Romano can be used for a sharper kick.
- Egg – Acts as a binder to hold the filling together; use a flax egg for a vegan alternative.
For the Sauce
- Marinara Sauce – The perfect topping that brings the whole dish together; you can use homemade or your favorite store-bought version.
- Olive Oil – Essential for sautéing spinach and garlic, adding a rich flavor; feel free to substitute with avocado or canola oil.
- Garlic – Infuses the dish with aromatic goodness, crucial for depth; garlic powder can step in if you’re out of fresh.
Optional Toppings
- Extra Parmesan Cheese – A delightful finishing touch when sprinkled on top before baking for a golden crust.
- Red Pepper Flakes – Adds a bit of heat to cut through the creamy flavors; a perfect addition if you love spice!
With these ingredients, you’re well on your way to creating a comforting dish that will have everyone asking for seconds!
How to Make Baked Ricotta Spinach Cannelloni
- Cook the Pasta: Bring a large pot of salted water to a boil, then cook manicotti shells until al dente, about 7-9 minutes. Drain and place them on a towel to cool, preventing them from sticking together.
- Sauté the Spinach: In a spacious skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add fresh spinach and cook for approximately 3 minutes, stirring until just wilted, then remove from heat.
- Prepare the Filling: In a mixing bowl, combine the creamy ricotta, sautéed spinach, grated Parmesan, and the egg. Stir well until the mixture is smooth and uniform in consistency. This filling will be both delicious and satisfying!
- Fill the Cannelloni: Carefully spoon the delightful spinach-ricotta mixture into each cooled manicotti shell, or use a piping bag for a mess-free approach. Arrange the filled shells side by side in a greased baking dish.
- Add the Marinara Sauce: Generously pour marinara sauce over the stuffed shells, ensuring each one is well-covered to keep them moist. Sprinkle extra Parmesan cheese on top for that irresistible cheesy goodness!
- Bake to Perfection: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden.
Optional: Garnish with fresh basil leaves for a pop of color and flavor!
Exact quantities are listed in the recipe card below.
What to Serve with Baked Ricotta Spinach Cannelloni?
Pair your cannelloni with delightful sides that elevate the meal while balancing flavors and textures.
- Garlic Bread: Crisp and buttery, it’s perfect for soaking up marinara sauce, adding a crunchy texture to your meal.
- Mixed Green Salad: Bright, fresh greens tossed in a zesty vinaigrette provide a refreshing contrast to the creamy cannelloni. Add some cherry tomatoes and cucumbers for vibrant color and flavor.
- Steamed Vegetables: A medley of lightly steamed broccoli and carrots brings a subtle sweetness that beautifully complements the richness of the cannelloni.
- Rosemary Focaccia: This soft, fragrant bread enhances the Italian theme and offers a chewy bite that pairs wonderfully with the dish.
- Lemon Herb Quinoa: Adding a nutty, fluffy grain side brings brightness to your plate. The lemon and herbs work harmoniously with the spinach and ricotta.
- Chianti Wine: This Italian red wine with its notes of cherry and spice serves as a lovely accompaniment, enhancing the flavors of the rich filling.
- Tiramisu: For dessert, this coffee-flavored delight offers a sweet finish that rounds off your meal perfectly, transporting you straight to Italy with each bite!
Expert Tips for Baked Ricotta Spinach Cannelloni
- Pasta Perfection: Ensure manicotti shells are cooked al dente. Overcooking can lead to mushy shells that break apart during stuffing.
- Grease Wisely: Use olive oil or cooking spray to grease your baking dish. This prevents the cannelloni from sticking and ensures easy serving.
- Filling Consistency: Mix your ricotta filling until smooth. Clumps can affect the filling’s creaminess and make it harder to stuff the cannelloni.
- Sauce Selection: Opt for a robust marinara sauce that complements the creamy filling. A homemade sauce can enhance flavors while store-bought can be a time-saver.
- Experiment Freely: The beauty of baked ricotta spinach cannelloni lies in its versatility. Feel free to swap spinach for kale and add your favorite extras to customize the dish.
- Leftover Care: Store any leftovers in an airtight container, ideally covered with foil, to maintain the creaminess of the cheese in your baked ricotta spinach cannelloni.
Baked Ricotta Spinach Cannelloni Variations
Feel free to make this dish your own with some delightful twists!
- Kale Swap: Replace spinach with chopped kale for a heartier, slightly nutty flavor that still packs in the nutrients.
- Cheese Variety: Use feta or goat cheese instead of ricotta for a tangy twist that introduces a new depth of flavor.
- Herb Infusion: Add fresh herbs like basil or parsley to the filling for a burst of freshness that complements the richness.
- Extra Veggie Boost: Toss in finely chopped bell peppers or mushrooms to the filling for added texture and flavor complexity.
- Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes for a sweet, tangy kick that elevates your cannelloni to new heights.
- Spicy Kick: Mix in red pepper flakes or diced jalapeños for those who like a bit of heat to balance the creaminess.
- Savory Ground Meat: For a meatier version, add cooked ground turkey or beef to the ricotta mixture for a heartier meal.
- Gluten-Free Option: Use gluten-free pasta shells and opt for a dairy-free ricotta alternative to make this dish suitable for gluten-sensitive friends.
Let your culinary creativity shine and enjoy the delicious outcomes!
Storage Tips for Baked Ricotta Spinach Cannelloni
- Fridge: Store leftover baked ricotta spinach cannelloni in an airtight container for up to 3 days. Cover it with foil to retain moisture and prevent drying.
- Freezer: For longer storage, freeze unbaked cannelloni by tightly wrapping them in plastic wrap and then foil. They can be kept for up to 2 months.
- Reheating: To reheat leftovers, cover with foil in the oven at 350°F (175°C) for about 20 minutes, ensuring they remain warm and creamy.
- Thawing: If frozen, thaw the baked ricotta spinach cannelloni in the fridge overnight before reheating for best results.
Baked Ricotta Spinach Cannelloni Recipe FAQs
How do I choose fresh spinach for my cannelloni?
Absolutely! When selecting fresh spinach, look for vibrant green leaves with no yellowing or wilting. Avoid any leaves with dark spots or slimy textures, as these indicate spoilage. Fresh spinach will have a crisp feel and should be used within a few days for optimum flavor and nutrition.
How should I store leftover baked ricotta spinach cannelloni?
To keep your delicious leftovers fresh, store them in an airtight container in the fridge for up to 3 days. Cover with foil to keep the cheese creamy and prevent it from drying out. If you plan to meal prep, unbaked cannelloni can be wrapped tightly in plastic wrap and foil, lasting up to 2 months in the freezer.
Can I freeze baked ricotta spinach cannelloni?
Yes, you can! For the best results, freeze the unbaked cannelloni. First, wrap each one tightly with plastic wrap, then cover the entire dish in foil. This dual-layer will protect it from freezer burn. When you’re ready to bake, simply thaw overnight in the fridge and follow the usual baking instructions for a delightful meal!
What if my cannelloni shells break while I’m filling them?
Very common! To avoid this mishap, ensure your pasta shells are cooked al dente; overcooked shells are prone to breaking. If they do break, don’t fret! You can simply layer the broken pieces in your baking dish and spread the filling and sauce on top—it will still taste just as good!
Can I use a different cheese in the filling?
Of course! While ricotta is traditional, you can easily substitute it with cottage cheese for a lighter option, or try cream cheese for a richer taste. Feta or goat cheese can also add a delightful tang, and mixing in a variety of cheese can enhance the flavor profile beautifully!
Are there any dietary considerations to remember with this recipe?
Definitely! If you’re cooking for someone with lactose intolerance, consider using vegan cheese or a flax egg instead of regular egg in the filling. For gluten-sensitive diners, ensure you’re using gluten-free pasta shells. This way, everyone can enjoy the comforting delight of baked ricotta spinach cannelloni!
Indulgent Baked Ricotta Spinach Cannelloni You'll Crave Forever
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil, then cook manicotti shells until al dente, about 7-9 minutes. Drain and place them on a towel to cool, preventing them from sticking together.
- In a spacious skillet, heat 2 tablespoons of olive oil over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add fresh spinach and cook for approximately 3 minutes, stirring until just wilted, then remove from heat.
- In a mixing bowl, combine the creamy ricotta, sautéed spinach, grated Parmesan, and the egg. Stir well until the mixture is smooth and uniform in consistency.
- Carefully spoon the delightful spinach-ricotta mixture into each cooled manicotti shell. Arrange the filled shells side by side in a greased baking dish.
- Pour marinara sauce over the stuffed shells, ensuring each one is well-covered. Sprinkle extra Parmesan cheese on top for that irresistible cheesy goodness!
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the top is bubbly and golden.
Nutrition
Notes
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