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Spinach and Ricotta Cannelloni with Meat Sauce
5 from 3 votes

Spinach and Ricotta Cannelloni with Meat Sauce

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.

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings: 8 people
Calories: 687 kcal
Cuisine: Italian, Italian-American Fussion

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 freshly ground
  • black pepper freshly ground
  • 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 freshly ground
  • black pepper freshly ground
  • 2 lb ricotta cheese whole milk
  • 2 egg lightly beaten, large
  • 1½ cups Parmesan Cheese grated, divided
ASSEMBLY
  • 1 lb fresh pasta dough or dried lasagna noodles
  • Parmigiano-Reggiano cheese for topping
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

Make the Sauce
    Cup of Yum
  1. In a large skillet, over medium heat, warm the olive oil.
  2. Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.
  3. Stir in the sausage, beef, and a healthy pinch of salt and pepper.
  4. 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).
  5. 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
  1. In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.
  2. Cover and turn the heat to medium. Spinach will be piled high, but will quickly wilt down.
  3. Cook until tender, about 3 - 4 minutes. Drain the spinach and let it cool, then squeeze out the excess liquid. Chop the spinach.
  4. 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
  1. 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
  1. Preheat oven to 375°F.
  2. Spread a thin layer of the sauce in the bottom of two 9x13-inch baking dishes.
  3. 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.
  4. Place the tube, seam side down, in one of the prepared dishes.
  5. Fill the remaining pasta rectangles in the same way and arrange them in the dishes.
  6. Spread the remaining sauce on top of the rolls, dividing evenly between the dishes.
  7. Sprinkle remaining cheese over the top.
  8. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 687

% 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.