Introduction
Cannelloni is a classic Italian dish that features pasta tubes filled with a savory mixture, all smothered in a rich tomato sauce. This recipe offers a delicious and hearty meal perfect for family gatherings or cozy dinners at home. The flavorful sauce combined with the creamy filling makes for an unforgettable culinary experience.
Detailed Ingredients with measures
SAUCE (YOU NEED LOTS!):
– 2 tbsp olive oil
– 1 onion, finely chopped
– 4 garlic cloves, minced
– 1 bay leaf, fresh (sub dried)
– 1/2 tsp each dried thyme and oregano
– 1/3 cup tomato paste
– 800 g / 28 oz canned crushed tomatoes
– 4 cups vegetable or chicken stock/broth, low sodium
– 1/3 cup Chardonnay or other dry white wine (sub more stock)
– 3/4 tsp salt
– 1 1/2 tsp sugar
– 1/3 tsp black pepper
– 2/3 cup basil leaves, roughly torn (recommended but not critical)
FILLING:
– 250 g / 8 oz frozen chopped spinach, thawed
– 500 g / 1 lb ricotta, full fat please
– 1/3 cup parmesan, finely shredded
– 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)
– 1 egg
– 1 large garlic clove, minced
– Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
– 3/4 tsp cooking/kosher salt
– 1/2 tsp black pepper
CANNELLONI:
– 18 – 22 dried cannelloni tubes (250 g pack) or 14 manicotti tubes (8.8 oz)
– 1/3 cup parmesan, finely shredded
– 1 1/4 cups shredded Mozzarella
– More basil and parmesan, for garnish (optional)
Prep Time
Prep time for this recipe is approximately 20 minutes, allowing you to prepare both the sauce and filling before baking.
Cook Time, Total Time, Yield
Cook time is about 45 minutes, which includes simmering the sauce and baking the assembled cannelloni. The total time for the entire recipe is approximately 1 hour and 5 minutes. This recipe yields about 4 to 6 servings, depending on portion sizes. Enjoy this delicious dish that is sure to please any crowd!
Detailed Directions and Instructions
SAUCE:
Heat oil in a small pot over medium high heat. Add the finely chopped onion, minced garlic, bay leaf, dried thyme, and dried oregano. Cook for about 3 to 4 minutes until the onion becomes translucent.
Add the tomato paste and cook for an additional minute, stirring occasionally.
Pour in the Chardonnay (or substitute with more stock), increase the heat to high, and let it simmer rapidly until most of the wine has evaporated, which should take about 2 minutes.
Next, add the canned crushed tomatoes, vegetable or chicken stock, sugar, salt, and black pepper. Stir the mixture and let it simmer on medium low heat for 20 minutes.
Remove the bay leaf and use a stick blender to blitz the sauce until smooth. Allow it to simmer for another minute, then remove it from the heat.
Stir in the roughly torn basil leaves and cover the pot to keep the sauce warm until needed.
FILLING:
Place the thawed chopped spinach in a colander and press out most of the liquid. You don’t need to squeeze it completely dry.
In a mixing bowl, combine the pressed spinach with the ricotta cheese, finely shredded parmesan, shredded cheese, egg, minced garlic, grated fresh nutmeg (if using), kosher salt, and black pepper. Mix thoroughly and taste, adjusting salt and pepper as necessary since different cheeses can vary in saltiness.
ASSEMBLE & BAKE:
Preheat your oven to 180°C/350°F (or 160°C for fan ovens).
Choose a baking pan that can comfortably fit about 20 cannelloni tubes, such as one measuring approximately 21 x 26 cm (8.5 x 10.5 inches).
Spread 1 cup of the prepared sauce evenly across the base of the baking dish to prevent the cannelloni from sliding around.
Transfer the filling mixture into a piping bag fitted with a large nozzle, or use a strong ziplock bag. Alternatively, you can use a knife to fill the tubes, though that method is more tedious. Pipe the filling into the cannelloni tubes until filled.
Arrange the filled cannelloni in the baking dish in a single layer. Pour the remaining sauce over the tubes, ensuring they are fully covered.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, carefully remove the foil, scatter the finely shredded parmesan and mozzarella cheese on top, and return the dish to the oven for an additional 15 minutes or until the cheese is melted and bubbly.
Serve the cannelloni garnished with extra parmesan and basil, if desired.
Notes
Note 1:
For the filling, ensure the frozen chopped spinach is fully thawed before using.
Note 2:
Full-fat ricotta provides a richer flavor and creamier texture for the filling.
Note 3:
You can use either 18-22 dried cannelloni tubes or 14 manicotti tubes for this recipe.
Cook Techniques
Sautéing
Heat olive oil in a pot over medium-high heat. This technique helps to release the flavors of garlic and onion by cooking them until they are soft and fragrant.
Reducing
Adding wine to the sautéed mixture and increasing the heat allows the liquid to evaporate quickly. This concentrates the flavors by intensifying the taste of the sauce.
Simmering
Once all ingredients are combined, lowering the heat and letting the sauce simmer allows the flavors to blend harmoniously, enhancing the overall taste.
Blitzing
Using a stick blender to puree the sauce after removing the bay leaf creates a smooth texture, making the sauce more cohesive and palatable.
Mixing
Combining thawed spinach with the filling ingredients ensures that the flavors are evenly distributed throughout the filling, resulting in a balanced taste.
Assembling
Properly layering and filling the cannelloni ensures that each piece is filled adequately and that the sauce covers them evenly for consistent cooking.
Baking
Covering the cannelloni with foil while baking retains moisture, preventing them from drying out, while uncovering them in the last stage helps to melt and brown the cheese.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach; simply cook it down and squeeze out the excess liquid before mixing it into the filling.
What can I substitute for ricotta?
Cottage cheese or a blend of cream cheese and Greek yogurt can be used as alternatives to ricotta for a similar texture.
Is there a gluten-free option for cannelloni?
Yes, you can use gluten-free pasta tubes or make your own pasta using gluten-free flour.
How can I add more flavor to the sauce?
Adding additional herbs like rosemary or fresh parsley, or spices like red pepper flakes can enhance the sauce’s flavor profile.
Can I prepare this dish in advance?
Yes, you can assemble the dish ahead of time and store it in the refrigerator until you are ready to bake it. Just ensure to add extra baking time if baking from cold.
Conclusion
In conclusion, this delectable spinach and ricotta cannelloni with a rich tomato sauce is a hearty dish that showcases the perfect blend of flavors and textures. The combination of creamy filling and savory sauce creates a satisfying meal that is sure to please your family and friends. Whether you enjoy it as a comforting dinner or as leftovers the next day, this recipe promises a delightful culinary experience.
Variations on Filling
Consider experimenting with different fillings such as sautéed mushrooms, roasted red peppers, or artichoke hearts alongside your spinach and ricotta for added flavor and texture.
Alternative Sauces
Try using a white sauce or béchamel instead of the tomato sauce for a creamy twist on traditional cannelloni. A pesto sauce could offer a vibrant and aromatic alternative as well.
Different Pasta Shapes
If you can’t find cannelloni or manicotti, consider using lasagna sheets layered with the filling and sauce to create a delicious lasagna version of this dish.
Cheese Combinations
Mix different cheeses such as feta, goat cheese, or cream cheese with ricotta for a unique flavor profile. Adding smoked cheese can also bring an interesting depth to the dish.
Vegetarian Add-Ins
Enhance the filling by adding other vegetables like zucchini, bell peppers, or grated carrots for extra nutrition and flavor.
Protein Additions
For a heartier dish, incorporate ground meat such as beef, turkey, or sausage into the filling or layer it within the cannelloni for additional protein.
Garnish Ideas
Elevate your dish by garnishing with pine nuts, a drizzle of balsamic reduction, or a sprinkle of fresh herbs like parsley or chives for added presentation and flavor.
Serving Suggestions
Serve your cannelloni with a side salad or some garlic bread for a complete dining experience. A glass of white wine pairs beautifully with the flavors of this dish.
