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A white plate of cheese and spinach cannelloni

Spinach and Cheese Cannelloni

Course: Italian
Cuisine: Italian
Keyword: Cannelloni, Spinach
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Calories: 286kcal
This spinach and cheese cannelloni is just amazing. Make ahead of time and serve as your lead-in "primi" to your main Italian course. Real authentic Italian...so good!
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Ingredients

FOR THE SAUCE

  • 2 tbsp good-quality olive oil
  • 1 yellow onion chopped
  • 2 garlic cloves minced
  • 1/2 lb Italian sweet sausage casings removed and coarsely chopped
  • 1/2 lb ground beef sirloin
  • Kosher salt and freshly ground pepper
  • 1 28 oz. can whole tomatoes drained and chopped (San Marzano are my favorite)
  • 1 28 28 oz. can tomato puree
  • 6 fresh basil leaves roughly chopped

FOR THE FILLING

  • 1 lb spinach thick stems removed
  • Kosher salt and freshly ground pepper
  • 2 lb whole-milk ricotta cheese
  • 2 large eggs lightly beaten
  • 1 1/2 cups grated Parmigiano-Reggiano cheese

ASSEMBLY

Instructions

MAKE THE SAUCE

  • In a large skillet, over medium heat, warm the olive oil.
  • Add the onion and saute until golden, 6 - 8 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).
  • Add the tomatoes and puree, and simmer until the sauce has thickened, about 15 - 20 minutes.
  • Stir in basil and set aside.

MAKE THE FILLING

  • In a large saucepan, combine the spinach, 1/4 cup water, and a pinch of salt.
  • Cover and turn 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 cool, then squeeze out the excess liquid.
  • Chop the spinach.
  • In a bowl, stir together the spinach, ricotta, eggs, and 1 cup of the cheese.
  • Season with salt and pepper (about a pinch each).
  • Cover and refrigerate until needed.

PREPARE THE PASTA

  • Make fresh pasta sheets, boil for about 2 minutes...gently drain water and place sheets on board and cut 4"x4" squares with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x4" squares.

ASSEMBLE AND FINISH THE DISH

  • Pre-heat oven to 375F.
  • 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 down one end of the square, and then roll into a tube.
  • Place the tube, seam side down, in one of the prepared dishes.
  • Fill the remaining pasta squares 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.

Nutrition

Calories: 286kcal