There’s something magical about Italian comfort food—the kind that wraps you in warmth with every bite. My first taste of Cannelloni di Magro con Ricotta e Spinaci was in a tiny trattoria in Rome, where the creamy ricotta and spinach filling stole my heart. It’s the ultimate cozy dish: tender pasta tubes stuffed with herby, cheesy goodness, baked until bubbly in a rich tomato sauce. I’ve been obsessed ever since, and trust me, once you try it, you will be too. It’s simpler to make than you’d think, and oh-so-worth it. Let’s dive in!
Ingredients for Cannelloni di Magro con Ricotta e Spinaci
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 cannelloni tubes – the sturdy kind that holds its shape when baked
- 250g ricotta cheese – go for full-fat for the creamiest texture
- 200g fresh spinach, cooked and squeezed dry (trust me, squeeze it like you mean it!)
- 1 egg – helps bind that dreamy filling together
- 50g grated Parmesan cheese – plus extra for sprinkling on top
- 1 clove garlic, minced – because everything’s better with garlic
- 400g tomato sauce – homemade or good-quality jarred
- Salt and pepper to taste – don’t be shy with the seasoning
- Olive oil for drizzling – that golden finish makes all the difference
How to Make Cannelloni di Magro con Ricotta e Spinaci
Okay, let’s get to the fun part—making these gorgeous, cheesy tubes of joy! Don’t worry if you’ve never worked with cannelloni before; I’ll walk you through every step. Just follow along, and you’ll have a bubbling, golden dish ready in no time.
Preparing the Filling
- Squeeze that spinach! Seriously, grab handfuls and wring them out over the sink until no more water drips. Wet filling = soggy cannelloni, and we don’t want that.
- In a big bowl, mix the ricotta, spinach, egg, Parmesan, garlic, salt, and pepper. Stir until it’s smooth and dreamy—like a fluffy green cloud. Taste it! Adjust seasoning if needed (I always add an extra pinch of salt).
- Pro tip: If your filling feels too loose, add a bit more Parmesan to thicken it up. You want it creamy but sturdy enough to hold its shape in the tubes.
Assembling and Baking
- Preheat your oven to 180°C (350°F)—no shortcuts here, or the baking time will be off.
- Now, the filling part! Spoon the ricotta mixture into a piping bag (or use a zip-top bag with a corner snipped off). Gently squeeze it into each cannelloni tube. No piping bag? A teaspoon works too—just go slowly.
- Spread half the tomato sauce in your baking dish. Nestle the filled tubes in snugly—they’re cozy little flavor pockets!
- Pour the rest of the sauce over the top, making sure every bit is covered. Drizzle with olive oil (this gives the edges that gorgeous golden crisp).
- Bake for 30–35 minutes until the sauce is bubbling at the edges and the top is lightly golden. Your kitchen will smell like an Italian nonna’s dream.
- Let it rest for 5 minutes before serving—patience! This helps the filling set so it doesn’t ooze out when you cut in.
See? Not so tricky after all. Just take your time, and you’ll be rewarded with the creamiest, most comforting cannelloni ever. Now, who’s ready to dig in?
Tips for Perfect Cannelloni di Magro con Ricotta e Spinaci
- Squeeze, squeeze, squeeze! I can’t stress this enough—get every last drop of water out of that spinach, or your filling will be watery.
- Add a pinch of nutmeg to the ricotta mixture—it’s a game-changer that adds warmth without overpowering.
- Let the baked cannelloni rest for 5 minutes before serving. It makes slicing cleaner and keeps the filling from spilling out.
- Use full-fat ricotta—it’s creamier and holds up better during baking.
- If your tomato sauce is too thick, thin it with a splash of pasta water—it should coat the cannelloni without being gloppy.
Substitutions and Variations
Don’t stress if you’re missing an ingredient—this dish is super flexible! Here’s how to mix it up:
- Spinach swap: Frozen spinach works (just thaw and squeeze it really well).
- Herb it up: Stir fresh basil or parsley into the filling for extra freshness.
- Cheese twist: Swap half the ricotta for creamy mascarpone if you’re feeling fancy.
- Meat lovers: Add crispy pancetta bits to the filling—not traditional, but oh-so-good.
- Gluten-free: Use gluten-free cannelloni tubes—they bake up just fine!
Serving Suggestions for Cannelloni di Magro con Ricotta e Spinaci
This dish is a star on its own, but oh, the sides you can pair it with! I love serving it with garlic bread to mop up every bit of that tomato sauce. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. For a true Italian feast, add a glass of Chianti—trust me, it’s a match made in heaven.
Storage and Reheating
Leftovers? Lucky you! Store cooled cannelloni in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven for 15–20 minutes—this keeps it from drying out. For freezer fans, wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: Add a splash of water before reheating to keep the sauce luscious.
Nutritional Information for Cannelloni di Magro con Ricotta e Spinaci
Here’s the scoop per serving (about 3 cannelloni): 350 calories, 18g protein, 35g carbs, and 15g fat. Of course, exact numbers vary based on your ingredients—like how much Parmesan you sprinkle on top (no judgment here!). Enjoy every cheesy bite guilt-free.
Frequently Asked Questions
Can I use no-boil cannelloni tubes?
Yes! Just make sure your sauce is slightly thinner—it’ll help hydrate the pasta as it bakes. No need to pre-cook them.
How long does it keep in the fridge?
It stays delicious for up to 3 days when stored properly. The flavors actually deepen—lucky you!
Why did my filling come out watery?
Ah, probably not enough spinach-squeezing! Or maybe your ricotta was too wet. Next time, drain ricotta in a fine mesh strainer for 30 minutes if it seems watery.
Can I Make Cannelloni di Magro Ahead?
Absolutely! Assemble it up to a day in advance—just cover tightly and refrigerate. Add 5-10 minutes to the baking time since it’ll be cold from the fridge. Perfect for stress-free dinner parties!
What Cheese Can I Substitute for Ricotta?
In a pinch, cottage cheese (blended smooth) or mascarpone work. Cottage cheese is lighter; mascarpone makes it extra rich. If using mascarpone, reduce the egg to half—it’s already super creamy!
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Creamy Cannelloni di Magro con Ricotta e Spinaci in 12 Steps
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cannelloni di Magro con Ricotta e Spinaci is a classic Italian dish featuring pasta tubes filled with a creamy ricotta and spinach mixture, baked in a rich tomato sauce.
Ingredients
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, cooked and drained
- 1 egg
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 400g tomato sauce
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix ricotta, cooked spinach, egg, Parmesan, garlic, salt, and pepper.
- Fill the cannelloni tubes with the ricotta-spinach mixture.
- Spread a layer of tomato sauce in a baking dish.
- Arrange the filled cannelloni in the dish.
- Cover with the remaining tomato sauce and drizzle with olive oil.
- Bake for 30-35 minutes until golden and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- You can replace fresh spinach with frozen spinach, just make sure to drain it well.
- Add a pinch of nutmeg to the filling for extra flavor.
- Serve with extra Parmesan on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: cannelloni, ricotta, spinach, Italian pasta, baked pasta