Cannelloni Filled with Ricotta and Spinach

Cannelloni Filled with Ricotta and Spinach is much easier to make that it seems. They will be a hit at the dinner table.

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I like my pasta dishes simple. A few ingredients, some olive oil, toss, serve. This cannelloni filled with ricotta and spinach are so easy to make, so filling, so rich that I wonder why I just don’t make it more often.

Mother’s Day is coming (in the Dominican Republic it’s the last Sunday of May), so if you are looking for a dish to serve your mami without straining yourself, this is it. You’ll make your mamá proud.

This year for Mother’s Day, my daughter made a booklet in which she expressed all the reasons why she loves me, amongst them were: “you feed me every day“. I’m glad somebody appreciates that I do that, and hope she remembers when it’s time to pick a retirement home for me.

Joking aside, I love being a mother and I love feeding my family, just as I am sure my mother loved feeding us food made with love. It’s the circle of life.

So surprise mom (or your kids) with this dish that looks so hard to make but it’s actually really easy. This is also great to bring to potlucks and fiestas de traje.

Cannelloni Filled with Ricotta and Spinach Recipe

Cannelloni Filled with Ricotta and Spinach Recipe: Delicious dish that is much easier to make that it seems. They will be a hit at the dinner table.

5 from 1 vote

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Course: Dinner, Lunch

Cuisine: Italian

Keyword: easy, pasta, potlucks

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 6 servings

Calories: 716kcal

Recipe Author: Clara Gonzalez

Ingredients

For the tomato sauce

• 1/4 cup of olive oil
• 1 large white onion , diced
• 3 cloves of garlic , crushed
• 5 lb [2.3 kg] of very ripe tomatoes , peeled and diced
• 1/4 cup of basil , chopped
• 1 teaspoon of dry oregano
• 1 1/2 teaspoons of salt , or more to taste
• 1/2 teaspoon of pepper , or more to taste

To make the cannelloni

• 4 cups of fat-free ricotta
• 1 tablespoon of garlic powder
• 1/2 cup of basil , chopped
• 3 cups of chopped baby spinach
• 1/4 cup of olive oil
• 18 cannelloni
• 1/2 cup of shaved Parmesan or Pecorino
• 1 teaspoons of salt
• 1/4 teaspoon of pepper

Instructions

To make the tomato sauce

• Heat the oil over low heat.
• Add the onion and garlic. Cook and stir until the onion becomes translucent.
• Add the tomatoes. Cover and simmer over very low heat until the tomatoes are cooked through (around 30 mins).
• Add the basil and season with oregano, salt and pepper to taste.

To make the cannelloni

• Heat oven to 350 ºF [175 ºC].
• Mix ricotta, garlic powder, basil and spinach in a deep bowl.
  
  
  
• Add the oil and season with salt and pepper.
• Pour the mix into a plastic bag and cut a corner.
  
  
  
• Using the bag as a pastry bag, fill the uncooked cannelloni with the ricotta and place on a baking pan.
• Cover with the tomato sauce.
• Cover pan with aluminum foil.
• Bake for 40 minutes or until cannelloni are cooked through.
• Remove from the oven.
• Sprinkle with Parmesan or Pecorino, serve with salad.

Nutrition

Serving: 3g | Calories: 716kcal | Carbohydrates: 54g | Protein: 31g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 89mg | Sodium: 1274mg | Potassium: 1256mg | Fiber: 7g | Sugar: 12g | Vitamin A: 110.2% | Vitamin C: 70.7% | Calcium: 51% | Iron: 20.3%