Spinach and Ricotta Stuffed Cannelloni Recipe

If you want to impress your guests with a truly delicious dish, we have the perfect recipe for you: Spinach and Ricotta Stuffed Cannelloni. This flavor combination will leave everyone craving for more! Tender crepes are filled with a creamy mixture of ricotta and spinach, covered in a velvety white sauce and tangy tomato sauce, then baked to golden perfection with parmesan cheese. Get ready for an explosion of flavor in every bite!

Ingredients for Spinach and Ricotta Stuffed Cannelloni:

Crepes:

• 1 cup all-purpose flour
• 1 cup water
• 1/2 cup milk
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp extra-virgin olive oil

Filling:

• 1/2 cup grated parmesan cheese
• 9 oz ricotta cheese
• 1 large egg
• 3.5 oz provolone cheese, shredded
• 7 oz fresh spinach
• 2 tbsp extra-virgin olive oil
• 1 tbsp onion, finely chopped
• 1 tbsp garlic, minced
• Salt and black pepper to taste

Tomato Sauce:

• 2 cans (14 oz each) peeled plum tomatoes
• 2 tbsp extra-virgin olive oil
• 1/2 onion, finely chopped
• 1 tbsp garlic, minced
• Fresh basil leaves to taste
• Salt and sugar to taste

White Sauce (Béchamel):

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• Salt and nutmeg to taste

How to make Spinach and Ricotta Stuffed Cannelloni:

1. Start by preparing the crepes. In a bowl, whisk together the flour, water, milk, eggs, salt, pepper, and olive oil until smooth. Heat a non-stick skillet over medium heat, pour a small ladle of batter, and spread it thin. Cook until golden on both sides. Repeat until all batter is used, then set aside.
2. In a skillet, heat the olive oil and sauté the onion and garlic. Add the spinach and cook until wilted. Season with salt and pepper. Remove from heat and let it cool.
3. In a bowl, mix the ricotta, grated parmesan, egg, and shredded provolone. Add the cooked spinach and mix well. Adjust salt and pepper as needed.
4. Preheat your oven to 350°F (175°C). Spread a thin layer of tomato sauce on the bottom of a baking dish.
5. Place a portion of the filling in the center of each crepe and roll them up. Arrange the cannelloni in the baking dish.
6. Cover the cannelloni with the remaining tomato sauce.
7. For the white sauce, melt butter in a saucepan, add flour, and cook for 1-2 minutes while stirring. Gradually whisk in the milk to avoid lumps. Season with salt and nutmeg, and cook until thickened and creamy.
8. Pour the white sauce over the cannelloni, sprinkle with additional parmesan, and bake for about 30 minutes until golden and bubbling.
9. Remove from the oven and serve hot.
10. Enjoy!

Pro Tips:

For perfect crepes, let the batter rest for 30 minutes before cooking. This helps the gluten relax, resulting in more tender crepes.

When cooking the spinach, be sure to squeeze out all excess liquid before mixing it into the ricotta. This prevents the filling from becoming soggy.

Feel free to substitute spinach with other greens like Swiss chard or escarole for a different flavor profile.

A Bit of History:

Did you know that cannelloni dates back to the 16th century? The name comes from the Italian word “cannellone,” meaning “large pipe” or “tube,” referring to the cylindrical shape of the rolled crepes.

While traditionally made with boiled lasagna noodles, this crepe version is a popular variation. It is a versatile, crowd-pleasing dish perfect for special lunches or dinners.

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