Spinach and Ricotta Cannelloni with Meat Sauce

A close-up view of two spinach and ricotta cannelloni and meat sauce sitting on a white dinner plate and garnished with chopped parsley and grated Parmesan cheese.

Spinach and Ricotta Cannelloni with Meat Sauce

Course: Appetizer / Entree

Cuisine: Italian, Italian / American

Prep Time: 45

Cook Time: 1

Total Time: 1 45

Servings: people

Calories: 687kcal

Author: Kris Longwell

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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Equipment

Food processor
Pasta attachment

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 28 oz. can whole tomatoes San Marzano are excellent
1 28 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.
2 tablespoon olive oil
Add the onion and saute until golden, 4 to 5 minutes. Add the garlic, and cook for another minute.
1 medium yellow onion, 2 cloves garlic
Stir in the sausage, beef, and a healthy pinch of salt and pepper.
½ lb Italian sausage, ½ lb ground beef, Kosher salt and freshly ground 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.
1 28 oz. can whole tomatoes, 1 28 oz. can tomato puree, 1 tablespoon Italian seasoning, ¼ cup basil

Make the Filling

In a large saucepan, combine the spinach, ¾ cup water, and a pinch of salt.
1 lb spinach
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.
Kosher salt and freshly ground pepper, 2 lb ricotta cheese, 2 large eggs, 1½ cups Parmesan cheese

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.
1 lb fresh pasta dough

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.
Parmigiano-Reggiano
Bake the cannelloni until sauce and cheese are bubbling, about 40 minutes. Garnish with extra Parmesan cheese and fresh parsley. Serve at once.
2 tablespoon Italian parsley

Video

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.

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