Cannelloni is a beloved Italian pasta dish filled with creamy ricotta, savory spinach, and a blend of cheeses, all baked in a rich tomato sauce. This recipe transforms simple ingredients into a comforting, flavorful dish that brings a touch of Italy to your home kitchen. With layers of rich tomato sauce, creamy cheese filling, and tender pasta, it’s a crowd-pleaser perfect for family gatherings or special dinners.
Ingredients:
For the Sauce:
- ¼ cup olive oil
- 1 large onion, chopped
- 1 tablespoon garlic, minced
- ¼ cup finely grated carrot
- 2 (28-ounce) cans crushed tomatoes (with liquid)
- 1 tablespoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 pound ricotta cheese
- 1 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 large eggs, lightly beaten
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon dried Italian seasoning
- Pinch of nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Pasta:
- 16 ounces no-boil lasagna noodles (Barilla works well)
For the Topping:
- 2 cups mozzarella cheese, shredded
Instructions:
- Make the Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Incorporate the diced onion and sauté until it becomes tender, approximately 5 minutes. Add minced garlic and grated carrot, cooking until fragrant, about 2 minutes. Pour in the crushed tomatoes, Italian seasoning, salt, and pepper. Allow to simmer for 15 to 20 minutes, stirring occasionally, until the sauce begins to thicken.
- Prepare the Filling: In a large bowl, combine ricotta, Parmesan, 2 cups of mozzarella, beaten eggs, thawed spinach, Italian seasoning, nutmeg, salt, and pepper. Mix until well-blended.
- Assemble the Cannelloni: Preheat the oven to 375°F (190°C). Pour a thin layer of sauce into the bottom of a 9×13-inch baking dish. Lay a lasagna noodle on a flat surface, spoon a generous amount of the filling along its length, and carefully roll it up. Place the filled noodle seam-side down in the baking dish. Repeat with remaining noodles and filling.
- Add Sauce and Topping: Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle 2 cups of shredded mozzarella on top.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Take off the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted and golden brown.
- Serve: Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.
Conclusion:
This classic baked cannelloni is hearty, cheesy, and full of Italian flavors. With its rich tomato sauce and creamy filling, it’s a comforting meal that will satisfy any pasta lover. Perfect for a cozy family dinner or a special occasion, this cannelloni recipe is sure to become a favorite!
Classic Baked Cannelloni with Spinach and Cheese
A rich, creamy baked cannelloni filled withricotta, spinach, and cheese, layered in a homemade tomato sauce, and baked toperfection.
Ingredients
For the Sauce:
- ¼ cup olive oil
- 1 large onion chopped
- 1 tablespoon garlic minced
- ¼ cup finely grated carrot
- 2 28-ounce cans crushed tomatoes (with liquid)
- 1 tablespoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 pound ricotta cheese
- 1 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded
- 2 large eggs lightly beaten
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon dried Italian seasoning
- Pinch of nutmeg
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Pasta:
- 16 ounces no-boil lasagna noodles Barilla works well
For the Topping:
- 2 cups mozzarella cheese shredded
Instructions
- Make the Sauce: In a large skillet or saucepan, heat olive oil over medium heat. Incorporate the diced onion and sauté until it becomes tender, approximately 5 minutes. Add minced garlic and grated carrot, cooking until fragrant, about 2 minutes. Pour in the crushed tomatoes, Italian seasoning, salt, and pepper. Allow to simmer for 15 to 20 minutes, stirring occasionally, until the sauce begins to thicken.
- Prepare the Filling: In a large bowl, combine ricotta, Parmesan, 2 cups of mozzarella, beaten eggs, thawed spinach, Italian seasoning, nutmeg, salt, and pepper. Mix until well-blended.
- Assemble the Cannelloni: Preheat the oven to 375°F (190°C). Pour a thin layer of sauce into the bottom of a 9×13-inch baking dish. Lay a lasagna noodle on a flat surface, spoon a generous amount of the filling along its length, and carefully roll it up. Place the filled noodle seam-side down in the baking dish. Repeat with remaining noodles and filling.
- Add Sauce and Topping: Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle 2 cups of shredded mozzarella on top.
- Bake: Cover the baking dish with foil and bake for 30 minutes. Take off the foil and continue baking for another 15 to 20 minutes, or until the cheese is melted and golden brown.
- Serve: Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil or parsley if desired.