📝 About This Recipe
This classic Italian comfort dish features delicate pasta tubes generously stuffed with a creamy blend of whole-milk ricotta, sautéed spinach, and sharp Parmigiano-Reggiano. Bathed in a vibrant, homemade San Marzano tomato sauce and topped with bubbling mozzarella, it offers a sophisticated balance of earthy greens and velvety cheese. Perfect for a cozy Sunday dinner, this recipe brings the soul of a Tuscan trattoria straight to your kitchen table.
🥗 Ingredients
The Tomato Sauce
- 28 ounces San Marzano canned tomatoes (crushed by hand)
- 2 tablespoons Extra virgin olive oil (high quality)
- 3 cloves Garlic (thinly sliced)
- 5-6 pieces Fresh basil leaves (torn)
- 1 pinch Red pepper flakes (optional for subtle heat)
The Filling
- 16 ounces Fresh baby spinach (washed and dried)
- 2 cups Whole milk ricotta cheese (drained of excess whey)
- 1 large Egg (lightly beaten)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 to taste Kosher salt and black pepper
Assembly and Topping
- 12-14 pieces Dried cannelloni tubes (or fresh lasagna sheets)
- 1.5 cups Low-moisture mozzarella (shredded)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with a little olive oil or butter.
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2
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until the garlic is golden and fragrant but not burnt.
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3
Pour in the crushed San Marzano tomatoes. Season with salt and simmer uncovered for 15-20 minutes until the sauce thickens slightly. Stir in the torn basil leaves at the end and set aside.
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4
While the sauce simmers, wilt the spinach. Place the spinach in a large skillet with a splash of water over medium heat. Cover for 2 minutes, then toss until completely wilted.
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5
Crucial step: Place the wilted spinach in a clean kitchen towel or fine-mesh sieve and squeeze out every drop of excess moisture. Roughly chop the dry spinach.
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6
In a large mixing bowl, combine the drained ricotta, chopped spinach, beaten egg, Parmigiano-Reggiano, and nutmeg. Season generously with salt and pepper. Mix until well combined.
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7
Bring a large pot of salted water to a boil. Cook the cannelloni tubes for 2 minutes less than the package directions (they should be very al dente). Drain and rinse under cold water to stop the cooking and prevent sticking.
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8
Transfer the ricotta mixture into a piping bag or a large Ziploc bag with the corner snipped off. This makes filling the tubes much easier and cleaner.
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9
Spread about 1 cup of the prepared tomato sauce over the bottom of your baking dish to create a non-stick base.
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10
Pipe the filling into each cannelloni tube from both ends to ensure they are completely full. Arrange them in a single layer in the baking dish.
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11
Spoon the remaining tomato sauce over the center of the cannelloni, leaving the ends slightly exposed if you like a little crispness, or covering completely for a softer pasta.
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12
Sprinkle the shredded mozzarella and a bit more Parmigiano-Reggiano over the top.
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13
Cover the dish with foil (tented so it doesn't touch the cheese) and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
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14
Let the dish rest for 5-10 minutes before serving. This allows the filling to set so the tubes don't fall apart when plated. Garnish with fresh parsley.
💡 Chef's Tips
Squeeze the spinach until it is bone-dry; any leftover water will make your filling runny and the pasta soggy. For a richer flavor, swap 1/2 cup of the tomato sauce for a simple Béchamel sauce drizzled over the top before baking. If using fresh lasagna sheets instead of tubes, simply par-boil, place a line of filling along one edge, and roll them up. Don't overcook the pasta during the initial boil; it will finish softening in the oven as it absorbs the tomato juices. High-quality whole milk ricotta makes a world of difference compared to part-skim varieties which can be grainy.
🍽️ Serving Suggestions
Serve with a crisp Arugula salad tossed in a sharp lemon vinaigrette to cut through the richness of the cheese. A side of warm, buttery garlic bread is essential for mopping up the extra tomato sauce. Pair with a medium-bodied Italian red wine like a Chianti Classico or a Barbera d'Asti. For a vegetable side, roasted balsamic Brussels sprouts or charred broccolini work beautifully. Finish the meal with a light lemon sorbet to cleanse the palate.