Cannelloni Recipe

Sauté spinach and garlic

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook 30 seconds until fragrant. Add the chopped spinach and cook 2–3 minutes until wilted and most liquid evaporates. Remove from heat and let cool slightly.

Mix cheeses and season

In a large bowl combine ricotta (500 g), 150 g shredded mozzarella, 80 g grated Parmesan, the egg, the slightly cooled spinach and garlic, 1/4 tsp nutmeg, 1 tsp salt and 1/2 tsp black pepper. Stir until homogenous. Taste and adjust seasoning if needed. Set filling aside in the refrigerator while you make the sauce.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté 5–7 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes (800 g), 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar (optional). Add 100 ml water or reserved pasta water if sauce is too thick. Bring to a simmer, then reduce heat to low and simmer gently, uncovered, 15 minutes, stirring occasionally. Taste and adjust salt/pepper. Keep warm.

If using dried cannelloni tubes: bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt. Carefully add tubes and cook 4–5 minutes until just pliable but slightly undercooked (follow package directions; you want them firm enough to fill without collapsing). Use a slotted spoon to transfer tubes to a tray lined with a kitchen towel, laying them flat so they don't stick. If using fresh lasagna sheets, blanch 15–30 seconds in boiling water until pliable and lay on a sheet to cool. If using fresh crepes, no blanching is needed.

Reserve about 50–100 ml of the pasta cooking water and add to the sauce if desired.

Preheat oven to 180°C (350°F). Lightly oil a 23x33 cm (9x13 in) baking dish and spread about 1 cup (240 ml) of the tomato sauce in an even layer on the bottom to prevent sticking.

Spoon the ricotta-spinach filling into a piping bag fitted with a large plain tip (or use a freezer bag with a corner snipped, or a teaspoon). Gently pipe or spoon filling into each tube until about 3/4 full. Place filled tubes seam-side down in a single layer in the prepared baking dish. If any filling remains, spread it between tubes or reserve for topping.

Pour the remaining tomato sauce evenly over the filled cannelloni, using a spoon to ensure tubes are well coated. Sprinkle the reserved 50 g shredded mozzarella and 20 g grated Parmesan evenly over the top.

Cover the dish tightly with foil (spritz the underside of the foil with a little water so cheese won’t stick) and bake in the preheated oven 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is melted and bubbling and edges are lightly golden.

If you want a more browned top, switch to broil/grill for 1–2 minutes, watching closely so it doesn’t burn.

Remove from oven and let rest 5–10 minutes. Sprinkle with the fresh basil leaves and an additional pinch of grated Parmesan if desired. Serve hot with a side salad or garlic bread.