Cheese And Spinach Cannelloni Recipe

Wilt and drain spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Add the packed fresh spinach in batches and cook, stirring, until wilted (about 2–3 minutes). Remove from heat and transfer spinach to a fine-mesh sieve or bowl lined with cheesecloth. Press and squeeze to remove as much liquid as possible. Chop the drained spinach finely and set aside.

Combine filling ingredients

In a large mixing bowl, combine 2 cups ricotta, 1 cup shredded mozzarella (for stuffing), 1 cup grated parmesan, the finely chopped spinach, 1 beaten egg, 1 teaspoon ground nutmeg, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the remaining 0 minced garlic (if reserved). Mix thoroughly with a spoon or rubber spatula until evenly incorporated and smooth. Adjust seasoning to taste.

Sauté aromatics: In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook another 30–45 seconds until fragrant.

Build the sauce: Stir in 2 tablespoons tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1/2 cup water, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes to thicken slightly. Taste and adjust seasoning. Keep warm.

Prepare pasta (if using dried cannelloni): If your cannelloni tubes require pre-boiling according to package directions, boil them in salted water for about half the recommended time so they are pliable but still slightly firm (al dente). Drain and rinse under cold water to stop cooking, then lay out on a clean towel. If using no-boil tubes or jumbo manicotti marked no-boil, skip this step and follow package instructions.

Preheat and oil pan: Preheat oven to 375°F (190°C). Spread about 1 1/2 cups of the prepared tomato sauce in the bottom of a 9x13-inch (or similarly sized) baking dish to create a sauce bed. Lightly brush or drizzle a teaspoon of olive oil around the rim to prevent sticking.

Fill the tubes: Transfer the spinach-ricotta filling to a piping bag fitted with a medium round tip (or a resealable plastic bag with the corner snipped). Pipe filling into each cannelloni tube, filling nearly to the ends but leaving a small gap so the tubes don’t split. If using manicotti shells, use a spoon to fill carefully. You should have enough filling for about 12 tubes; portion evenly.

Arrange in dish and top with sauce: Place the filled tubes seam-side down in a single layer over the sauce in the dish. Pour the remaining tomato sauce evenly over the arranged cannelloni so tubes are well coated (use roughly 1 to 1 1/2 cups more). The sauce layer should come up to about three-quarters of the height of the tubes.

Add cheeses and bake: Sprinkle 2 cups shredded mozzarella and 1/2 cup grated parmesan evenly over the sauced cannelloni. Cover the dish tightly with aluminum foil (spritz the underside with a little cooking spray or leave a small vent to prevent cheese sticking). Bake in preheated oven for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is golden and bubbly and sauce is simmering.

Rest and garnish: Let the cannelloni rest 8–10 minutes out of the oven to set. Garnish with 2 tablespoons chopped fresh basil or parsley before serving. Serve hot.