Cannelloni alla Ricotta e Spinaci

Ingredients · 4 servings

• 250 gPasta tube, dry cannelloni tube
• 500 gRicotta, drained
• 400 gSpinach, washed
• 400 gTomato sauce, smooth
• 350 gBechamel, ready
• 60 gParmigiano, grated
• 5 gGarlic, minced
• 15 gOlive oil
• 10 gButter, diced
• 5 gSalt
• 1 gBlack pepper, ground

Equipment

stovetop, oven, baking dish, skillet, mixing bowl, spoon, grater, knife, colander, foil, serving spoon

Instructions

1. 1
   Gather Ingredients

   Gather measured ingredients and set out a baking dish, skillet, mixing bowl, spoon, grater, knife, colander, foil, and oven. · 10 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Cook Spinach

   Heat olive oil in a skillet, add garlic and spinach, and cook until the leaves collapse and excess moisture mostly evaporates. · 8 min

   What to look for: Spinach is dark green and no puddle of liquid remains

3. 3
   Mix Filling

   Chop the cooked spinach, then combine it with ricotta, 40 g Parmigiano, salt, and black pepper until creamy and evenly speckled. · 10 min

   What to look for: Filling is creamy with fine green spinach throughout

4. 4
   Prepare Dish

   Spread tomato sauce over the baking dish, add a thin layer of bechamel, and keep the remaining sauces ready for covering. · 5 min

   What to look for: Bottom of the dish is fully coated with sauce

5. 5
   Fill Pasta

   Fill each pasta tube with the ricotta mixture using a spoon, then place the tubes snugly in 1 layer over the sauce. · 15 min

   What to look for: Tubes are filled to the ends and set in an even layer

6. 6
   Cover Pasta

   Spoon the remaining tomato sauce and bechamel over the pasta, dot with butter, and scatter the remaining Parmigiano on top. · 5 min

   What to look for: Pasta is fully covered so no dry edges are exposed

7. 7
   Bake Covered

   Bake covered at 204°C / 400°F for 20 minutes, then uncover and bake until bubbling with lightly golden edges. · 30 min

   What to look for: Sauce bubbles around the pasta and the top is lightly golden

8. 8
   Rest And Serve

   Rest the cannelloni for 10 minutes, then serve hot in wide portions so the filling stays creamy inside the pasta. · 10 min

   What to look for: Slices hold their shape while the sauce remains glossy