Cannelloni Recipe

Wilt and drain spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fresh spinach in batches and cook, stirring, until wilted (2–3 minutes). Remove from heat and transfer to a colander. Press and squeeze with the back of a spoon (or use clean kitchen towels) to remove as much liquid as possible. Chop the squeezed spinach finely and set aside.

Combine filling

In a medium bowl, combine the ricotta, chopped spinach, 1 beaten egg, 1/2 cup grated Parmigiano, 2 tablespoons chopped mint, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon grated nutmeg. Mix thoroughly until uniform. Taste and adjust salt/pepper as needed. Cover and refrigerate while you prepare the sauce so the filling firms slightly.

Sauté aromatics

Warm 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant, taking care not to brown the garlic.

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add the canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes to thicken slightly. Stir in torn basil leaves at the end. Adjust seasoning to taste and remove from heat.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. Spread about 1 cup of the tomato sauce evenly over the bottom of the baking dish to prevent sticking and to create a sauce bed.

If using dried cannelloni tubes, you have two options: a) Pre-boil tubes per package instructions (usually 6–8 minutes) until pliable but still slightly firm, then drain and cool on a towel; or b) Fill dry tubes and ensure you have ample sauce (about 1 1/2–2 cups spread in the dish and over assembled tubes) so they cook through in the oven. Pre-boiling is recommended for reliably cooked centers.

Fill a piping bag fitted with a medium round tip (or use a resealable plastic bag with a corner snipped) with the chilled spinach-ricotta filling. Hold a cannelloni tube upright and pipe filling into each tube until nearly full; avoid overfilling. Repeat for all tubes.

Place the filled tubes in a single layer in the prepared baking dish on top of the sauce. If some filling remains, dollop it between tubes. Pour remaining tomato sauce evenly over the tubes so they are well coated (use about 1 to 1 1/2 cups additional sauce).

Sprinkle shredded mozzarella evenly over the sauced tubes and finish with 1/2 cup grated Parmigiano. If desired, lightly brush the exposed ends of the tubes with 1 tablespoon melted butter for browning.

Cover the dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove the foil and bake an additional 10–12 minutes until the cheese is bubbly and lightly golden.

Let the cannelloni rest for 5–10 minutes to set. Garnish with a few extra torn mint leaves or basil, and an additional sprinkle of grated Parmigiano if desired. Serve hot (about 2 tubes per person).