Sunday, June 23 2024

This comforting dish encapsulates the warmth and tradition of our family gatherings, where the love of good food unites everyone.

Each delicate tube of pasta is generously filled with a creamy blend of ricotta and vibrant spinach, creating a symphony of flavors that dance on the taste buds.

Baked to perfection and lovingly embraced by a rich tomato sauce, this recipe reflects the heart and soul of our family’s cooking.




For the Cannelloni:

  • 9 oz (about 18 pieces) dry or fresh cannelloni
  • 2 cups ricotta cheese
  • 7 oz fresh spinach, washed and chopped
  • 1 large egg
  • 1 cup grated cheese (Parmigiano Reggiano or Pecorino)
  • Salt and pepper to taste
  • Nutmeg to taste

For the Tomato Sauce:

  • 2 cups tomato passata
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil, chopped (optional)

For Finishing:

  • 1 cup grated cheese (mozzarella or your choice)



  1. Preparing the Filling:

    • In a large bowl, mix ricotta with chopped spinach, egg, grated cheese, salt, pepper, and nutmeg. Ensure the mixture is well combined.
  2. Preparing the Tomato Sauce:

    • In a skillet, heat olive oil and add minced garlic. Sauté the garlic until golden.
    • Add tomato passata, salt, pepper, and basil. Simmer over medium heat for 15-20 minutes, stirring occasionally. The sauce should slightly thicken.
  3. Preparing the Cannelloni:

    • Cook the cannelloni according to the package instructions. Rinse them under cold water and lay them out on a clean kitchen towel.
  4. Filling the Cannelloni:

    • Take one cannelloni at a time and fill it with the ricotta and spinach mixture using a spoon or a piping bag.
  5. Assembling:

    • Preheat the oven to 350°F.
    • In a baking dish, spread some of the tomato sauce on the bottom.
    • Place the filled cannelloni on the tomato sauce in the baking dish.
    • Cover the cannelloni with the remaining tomato sauce and sprinkle with grated cheese.
  6. Baking:

    • Bake the dish in the preheated oven for about 25-30 minutes or until the top is golden and the cheese is melted.
  7. Serving:

    • Allow the cannelloni to rest for a few minutes before serving.

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