cannelloni pasta recipe
- The Best cannelloni pasta recipe
- Classic Creamy Cannelloni with Spinach and Ricotta
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Creamy Cannelloni with Spinach and Ricotta Works
- ❓ Frequently Asked Questions About Creamy Cannelloni with Spinach and Ricotta
The Best cannelloni pasta recipe
It’s also surprisingly healthy for what it is—lean protein from the meat sauce, fiber from the pasta, and a good dose of calcium from the cheese. It’s not a heavy meal, but it’s hearty enough to feel satisfying without being too rich. Plus, it’s perfect for special occasions or just a cozy night in. The way it holds together, with the sauce clinging to the pasta and the cheese melting just right, makes it feel like a little indulgence without the guilt. And honestly, there’s something comforting about making it from scratch—it’s a dish that feels like love, even if it’s just for the family.
Classic Creamy Cannelloni with Spinach and Ricotta
A comforting dish featuring rolled cannelloni tubes stuffed with a creamy ricotta and spinach filling, baked to perfection with a rich tomato sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/4 cup ice-cold water
- 12 oz ricotta cheese
- 1 cup fresh spinach, finely chopped
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1.5 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Mix flour and salt in a bowl. Gradually add ice-cold water while kneading until a smooth dough forms. -
2
Roll dough thinly on a floured surface to about 1/8-inch thickness. Cut into 1-inch-wide strips and roll each into a tube. -
3
In a bowl, mix ricotta, spinach, egg, Parmesan, and milk until smooth. -
4
Spread marinara sauce on a baking sheet. Place cannelloni tubes seam-side down, filling them with the ricotta mixture. -
5
Top each tube with additional sauce and sprinkle with Parmesan. Bake for 25–30 minutes until bubbly and golden. -
6
Remove from oven, pour heavy cream over the top, and sprinkle with oregano. Return to oven for 2–3 minutes to melt the cream.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Cannelloni with Spinach and Ricotta Works
❓ Frequently Asked Questions About Creamy Cannelloni with Spinach and Ricotta
1. What is the best way to prepare cannelloni before stuffing?
Rinse the cannelloni shells under cold water after boiling to remove excess starch, then pat them dry with paper towels. Lightly brush the inside with olive oil to prevent sticking, but avoid overhandling to keep them intact.
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2. Can I use store-bought ricotta or homemade for the filling?
Both work well, but store-bought ricotta is convenient. If using homemade, ensure it’s smooth and strain it through a fine-mesh sieve to remove excess water before mixing with the other ingredients to avoid a watery filling.
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3. How do I avoid soggy cannelloni when baking?
Preheat your oven to 375°F (190°C). Place the stuffed cannelloni on a baking sheet lined with parchment paper to prevent sticking. Bake uncovered for the full time to let excess moisture evaporate. For extra crispiness, sprinkle a little grated Parmesan or breadcrumbs on top before baking.
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4. What should I do if the filling is too thick or thin?
If too thick, add 1–2 tablespoons of warm water or milk to the ricotta mixture and stir until smooth. If too thin, mix in a pinch of flour or grated cheese. Adjust consistency by taste—it should hold together when folded into the shells but still be pourable.
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5. Can I make cannelloni ahead of time and reheat?
Yes! Assemble the cannelloni, refrigerate for up to 24 hours, then bake directly from cold at 375°F (190°C) for 20–25 minutes. Alternatively, bake fresh and reheat covered with foil in the oven at 350°F (175°C) for 10–15 minutes to restore warmth without drying out.
