Hello, fellow food enthusiasts! Al here, back with another delicious recipe to elevate your home-cooked meals. Today, I’m diving into a savory Italian classic that’s sure to delight: Ricotta and Spinach Stuffed Cannelloni with a Sun-Dried Tomato Cream Sauce. If you’re anything like me, you’ll adore the combination of creamy, cheesy goodness and rich tomato sauce that makes this dish so utterly satisfying.
As some of you might know, I’m a big fan of Italian food. There’s something so comforting about the warmth and aroma that fills the kitchen when you prepare an Italian meal. I remember my first attempt at making pasta from scratch, feeling like a scene straight out of a cozy kitchen corner in Tuscany. Those are the memories that pull me back into the world of Italian cuisine again and again.
What I love about this cannelloni dish is how it manages to be both luxurious and homey. The ricotta and spinach filling is silky and infused with nutmeg, offering that little hint of warmth that ties all the flavors together beautifully. And the addition of a sun-dried tomato cream sauce? Simply divine! It adds a depth and richness that takes these delicate pasta tubes to the next level.
In preparation for this recipe, I suggest having a good playlist or podcast ready—stuffing the cannelloni might take a little patience, but it’s the kind of rewarding task that lets you get into a comfortable rhythm. Pour yourself a nice cup of tea (or maybe a glass of vino, if you’re feeling indulgent), and enjoy the process.
As this dish bakes, your kitchen will fill with the most incredible aromas—creamy, cheesy, tomatoey notes that have the innate ability to warm your soul. And the golden bubbly cheese topping? That’s the pièce de résistance that makes this dish a real crowd-pleaser at our family dinner table.
Whether you’re preparing this for your family’s Sunday dinner or just looking for a comforting solo night in, this cannelloni promises to make your taste buds sing. I hope you’ll give it a go and let me know how it turns out!
Buon appetito, my friends, and happy cooking!
Ingredients
– 250g ricotta cheese
– 250g fresh spinach, washed and chopped
– 100g grated parmesan cheese
– 1 egg
– 1/2 teaspoon ground nutmeg
– Salt, to taste
– Black pepper, to taste
– 14 cannelloni tubes
– 200g sun-dried tomatoes in oil, drained and chopped
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 400g canned chopped tomatoes
– 1 teaspoon dried oregano
– 200ml single cream
– 150g shredded mozzarella cheese
– Fresh basil leaves, for garnish
Method
1. **Preheat the Oven**: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
2. **Prepare the Filling**:
– In a large pan, sauté the chopped spinach with a splash of water over medium heat until wilted, about 2-3 minutes.
– Drain any excess liquid from the spinach and let it cool slightly.
– In a mixing bowl, combine the ricotta cheese, wilted spinach, 50g of grated parmesan cheese, egg, nutmeg, salt, and black pepper. Mix until well combined.
3. **Stuff the Cannelloni**:
– Using a piping bag or a small spoon, carefully fill each cannelloni tube with the ricotta and spinach mixture. Set them aside.
4. **Prepare the Sun-Dried Tomato Cream Sauce**:
– In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
– Stir in the chopped sun-dried tomatoes and cook for another 2 minutes.
– Add the canned chopped tomatoes and dried oregano, and simmer the sauce for about 10 minutes until slightly thickened.
– Reduce the heat to low and stir in the single cream. Simmer for an additional 2 minutes, then season with salt and black pepper to taste.
5. **Assemble the Dish**:
– Spread a thin layer of the sun-dried tomato cream sauce on the bottom of a baking dish.
– Arrange the stuffed cannelloni tubes in a single layer over the sauce.
– Pour the remaining sauce evenly over the cannelloni, ensuring each tube is well covered.
6. **Add Cheese and Bake**:
– Sprinkle the shredded mozzarella cheese and the remaining grated parmesan cheese on top.
– Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
– Remove the foil and continue baking for an additional 10 minutes or until the cheese is golden and bubbly.
7. **Garnish and Serve**:
– Once baked, let the cannelloni rest for a few minutes.
– Garnish with fresh basil leaves before serving.
Enjoy your savory Italian delight!
