Tender pasta tubes filled with a creamy ricotta, spinach, and mushroom mixture, then generously cloaked in tomato sauce and melted cheese. This hearty baked dish has a vivid Italian character and is just as welcome on a weeknight table as it is for a dinner with guests.
Ingredients
- Large pasta for stuffing (cannelloni or rigatoni) — 1 package
- Cottage cheese or ricotta — 300–400g (10.5–14 oz)
- Fresh spinach, chopped — 1 large handful
- Mushrooms — 150g (5.3 oz), sliced
- Butter — 1 tbsp, for sautéing
- Tomato sauce — 2–3 cups
- Hard cheese — 100g (3.5 oz), grated
- Fresh herbs — for serving
- Salt, pepper — to taste
How to Make It
- Cook the large pasta in a big pot of boiling salted water until just underdone, about 2–3 minutes less than the package directions. Drain and let cool.
- Melt the butter in a skillet and sauté the sliced mushrooms until their liquid has evaporated. Add the spinach and cook for another 1–2 minutes, until wilted. Season with salt and pepper.
- Combine the ricotta (or cottage cheese) with the sautéed mushrooms and spinach until the filling is smooth and evenly mixed. Adjust the seasoning if needed.
- Spread a thin layer of tomato sauce over the bottom of a baking dish. Fill the pasta with the cheese and spinach mixture using a piping bag or a teaspoon, then arrange the tubes snugly in the dish.
- Spoon the remaining tomato sauce over the top, scatter with grated cheese, and cover the dish with foil.
- Bake at 180°C (356°F) for 20–25 minutes. Remove the foil for the last 5 minutes to create a golden top. Serve finished with fresh herbs.
Serving and Storage
Serve the cannelloni hot, with plenty of sauce from the baking dish and a handful of fresh herbs. Store leftovers in the refrigerator for up to 2 days and reheat covered at 160°C (320°F) or in the microwave, adding a little sauce or water to keep them moist.
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Tips and Variations
- Pasta shape: cannelloni is easier to fill, but large rigatoni also works well — pack in the filling with a small spoon.
- Sauce: use a smooth store-bought tomato sauce or a homemade passata-based sauce; if it is very thick, thin it with 2–3 tbsp water.
- Cheese: ricotta can be swapped for soft cottage cheese; mozzarella, gouda, or Parmesan all work beautifully on top.
- Add-ins: for a heartier filling, add sautéed onion or a pinch of chili flakes; for extra aroma, use dried oregano or basil.
- Freezing: assembled, unbaked cannelloni can be frozen for up to 2 months. Bake from frozen, adding 10–15 minutes to the cooking time.
Nutritional Value (per serving)
| Calories | ≈ 610 kcal |
|---|---|
| Protein | ≈ 28 g |
| Fat | ≈ 23 g |
| Carbohydrates | ≈ 55 g |
| Fiber | ≈ 6 g |
| Sugars | ≈ 8 g |
| Sodium | ≈ 850 mg |
FAQ
Do I need to pre-cook the cannelloni?
Yes. In this recipe, the pasta is cooked until just underdone so it finishes in the oven and absorbs the sauce evenly.
Can I use frozen spinach?
Yes. Thaw the spinach, squeeze out the excess moisture very well, and sauté it with the mushrooms before mixing it with the ricotta.
What can I use instead of ricotta?
Soft cottage cheese or well-drained quark with a pinch of salt and 1–2 tbsp sour cream will give a similar creamy texture.