Delight in the flavors of Italy with this classic cannelloni recipe. Perfectly cooked pasta tubes are stuffed with a rich blend of ricotta cheese, spinach, and herbs, then smothered in béchamel sauce and baked until golden. This dish is ideal for a family dinner or a special occasion, offering both comfort and a touch of elegance.
Recipe:
Ingredients:
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 1 cup cooked spinach, squeezed and chopped
- 1 egg, beaten
- 1 cup grated Parmesan cheese, divided
- 1/2 teaspoon nutmeg
- Salt and pepper, to taste
- 3 cups béchamel sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
Directions:
- Preheat your oven to 375°F (190°C).
- Prepare the filling: In a bowl, mix the ricotta cheese, cooked spinach, beaten egg, half of the Parmesan cheese, nutmeg, salt, and pepper.
- Fill the cannelloni tubes: Using a piping bag or a spoon, stuff the cannelloni tubes with the ricotta-spinach mixture. Arrange the filled tubes in a greased 9×13-inch baking dish.
- Cover with béchamel sauce: Pour the béchamel sauce evenly over the cannelloni, making sure all the pasta is covered.
- Add cheeses: Sprinkle the remaining Parmesan and the mozzarella cheese over the top.
- Bake: Place in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
- Serve: Allow the dish to cool for a few minutes before serving. This dish pairs wonderfully with a crisp green salad and a glass of white wine.
Enjoy the rich flavors and creamy texture of this delightful Creamy Spinach and Ricotta Cannelloni!
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