Spinach and Ricotta Cannelloni with Meat Sauce
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
1 hr
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Total Time
1 hr 45 mins
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Servings
8 people
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Calories
687 kcal
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Cuisine
Italian, Italian-American Fussion
Spinach and Ricotta Cannelloni with Meat Sauce
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This dish is about as classic comfort food as you will find. Making the homemade pasta puts it over the top, but cooked lasagna noodles are a perfectly fine substitution. The sauce and the filling can be made up to a day in advance. Serve as an appetizer or a main dish.
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Ingredients
For the Sauce
- 2 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- ½ lb Italian sausage sweet or hot, if links: remove the casings
- ½ lb ground beef 85% lean
- kosher salt and freshly ground pepper
- 1 oz. can whole tomatoes San Marzano are excellent
- 1 oz. can tomato puree
- 1 tablespoon Italian seasoning dried, or dried oregano
- ¼ cup basil fresh, chopped
For the Filling
- 1 lb spinach washed and stems removed
- kosher salt and freshly ground pepper
- 2 lb ricotta cheese whole milk
- 2 large eggs lightly beaten
- 1½ cups Parmesan Cheese grated, divided
ASSEMBLY
- 1 lb fresh pasta dough or dried lasagna noodles
- Parmigiano-Reggiano for topping
- 2 tablespoon Italian parsley chopped, for garnish
Instructions
Make the Sauce
- In a large skillet, over medium heat, warm the olive oil.
- Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.
- Stir in the sausage, beef, and a healthy pinch of salt and pepper.
- Cook, stirring and breaking up the meat with a wooden spoon, until meat is browned, about 7-8 minutes. At this point, if too much fat has rendered, tilt the skillet and remove excess with spoon (leave some, or all...it will incorporate as it cooks down).
- Squeeze the whole tomatoes into the skillet, and then add the liquid, tomato purée, Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Simmer until the sauce has thickened slightly, about 15 - 20 minutes. Stir in basil and set aside.
Make the Filling
- In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.
- Cover and turn the heat to medium. Spinach will be piled high, but will quickly wilt down.
- Cook until tender, about 3 - 4 minutes. Drain the spinach and let it cool, then squeeze out the excess liquid. Chop the spinach.
- In a bowl, stir together the spinach, ricotta, eggs, 1 cup of Parmesan, and a healthy pinch of salt and pepper. Cover and refrigerate if not using immediately.
Prepare the Pasta
- Make fresh pasta sheets, then boil for about 2 minutes. Gently drain water and place sheets on a cutting board and cut 4"x6" rectangles with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x6" squares. Toss with a little olive oil to prevent sticking.
Assemble and Finish the Dish
- Preheat oven to 375°F.
- Spread a thin layer of the sauce in the bottom of two 9x13-inch baking dishes.
- Lay a pasta square on a work surface, spoon about 3 tablespoons of the filling along the long end of the rectangle, and then roll it into a tube.
- Place the tube, seam side down, in one of the prepared dishes.
- Fill the remaining pasta rectangles in the same way and arrange them in the dishes.
- Spread the remaining sauce on top of the rolls, dividing evenly between the dishes.
- Sprinkle remaining cheese over the top.
- Bake the cannelloni until sauce and cheese are bubbling, about 40 minutes. Garnish with extra Parmesan cheese and fresh parsley. Serve at once.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- The sauce and the filling can be made up to 1 to 2 days in advance. Keep covered in the fridge until ready to use. No need to reheat the sauce.
- Leftovers will keep covered in the fridge for up to 5 days. Reheat (covered with foil) in a 325°F oven for 20 to 30 minutes, or until heated through.
Nutrition Information
Show Details
Calories
687kcal
(34%)
Carbohydrates
36g
(12%)
Protein
34g
(68%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Trans Fat
0.3g
Cholesterol
112mg
(37%)
Sodium
900mg
(38%)
Potassium
696mg
(20%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
6105IU
(122%)
Vitamin C
19mg
(21%)
Calcium
551mg
(55%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 36g | 12% |
| Protein | 34g | 68% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 900mg | 38% |
| Potassium | 696mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 6105IU | 122% |
| Vitamin C | 19mg | 21% |
| Calcium | 551mg | 55% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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