Spinach & Ricotta Cannelloni

Story behind the dish

Imagine a cozy family dinner where vibrant green spinach pairs perfectly with creamy ricotta and rich cheeses, all nestled inside tender cannelloni tubes. This dish isn’t just comforting; it’s a celebration of rustic Italian flavors brought together in a warm, cheesy bake that makes any mealtime special. Whether you're preparing it for a weekend gathering or a weeknight treat, this recipe transforms simple ingredients into a delightful feast.

With layers of homemade tomato sauce, fresh herbs, and melty cheese, each bite tells a story of culinary tradition and love. The process is as rewarding as the final dish—filling each pasta tube with a lush, savory mixture and watching it emerge from the oven bubbling and golden, ready to delight every palate.

Ingredients

• 3 tbsp olive oil
• 8 cloves garlic, chopped
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 3 (14 oz / 400 g) cans chopped tomatoes
• A bunch of basil leaves
• 2 tubs mascarpone (about 8 oz / 225 g each)
• 3 tbsp milk
• 3 oz (85 g) parmesan, grated
• 2 sliced mozzarella (about 6 oz / 170 g)
• 2 lb (1 kg) fresh spinach
• 3 tubs ricotta (about 15 oz / 425 g total)
• Pinch of nutmeg
• 14 oz (400 g) cannellini beans (optional, for serving or side)

Step-by-step

1. Make the tomato sauce: Warm the olive oil in a large pan over medium heat. Add the chopped garlic and fry for 1 minute until fragrant. Stir in the caster sugar, red wine vinegar, chopped tomatoes, and some seasoning. Simmer uncovered for about 20 minutes, stirring occasionally, until the sauce reduces and thickens. Tear in basil leaves, then divide the sauce between two or more shallow ovenproof dishes. Set aside.
2. Prepare the mascarpone sauce: In a bowl, beat the mascarpone with the milk until smooth. Season to taste with a pinch of salt and pepper, then set aside.
3. Prepare the spinach filling: Place the spinach in a large colander. Pour boiling water over it to wilt, doing this in batches if needed. Once cool enough to handle, squeeze out excess water and roughly chop. In a large bowl, combine the chopped spinach, 3 oz (85 g) grated parmesan, ricotta, salt, pepper, and a pinch of nutmeg.
4. Fill the cannelloni: Using a piping bag or a plastic food bag with the corner snipped off, pipe the spinach and cheese mixture into each cannelloni tube.
5. Assemble and bake: Arrange the filled cannelloni in the tomato sauce, side by side. Spoon the mascarpone sauce over the top, then sprinkle with grated parmesan and sliced mozzarella. Cover with foil if desired.
6. Cook and serve: Bake in a preheated oven at 400°F (200°C / 180°C fan / Gas Mark 6) for 30-35 minutes, until golden and bubbling. Let stand for 5 minutes before serving.

Chef’s tips & serving ideas

• If you prefer to prepare ahead of time, assemble the uncooked cannelloni and freeze them. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
• Serve with a side of cannellini beans or a fresh green salad for a complete, hearty meal.

Closing thoughts

Cooking can be a heartfelt journey, and this spinach & ricotta cannelloni proves that extraordinary flavors are often born from simple, humble ingredients. Each step — from creating the luscious sauces to filling the tender pasta — offers a chance to infuse love into your kitchen. As you serve this dish, watch it bring warmth and happiness to your family or friends, making every meal a memorable occasion. Enjoy every cheesy, tomato-scented bite!