Spinach Ricotta Cannelloni

About this recipe

Spinach Ricotta Cannelloni is the Italian baked pasta that tastes luxurious and restaurant-quality but comes together in under an hour. Blanched spinach, squeezed completely dry so it doesn't weep liquid into the filling and make it watery, is mixed with ricotta, egg, parmesan, and lemon zest. This bright, creamy mixture is piped or spooned into cannelloni tubes, arranged seam-side down so they stay sealed, then baked under sauce and melted mozzarella until bubbling at the edges. Each bite is generously filled, tender, and tasting distinctly of cheese and spinach without being heavy. Spinach that's been properly squeezed is crucial. The blanching sets the colour and removes raw taste; the squeezing removes water that would turn the filling watery during baking. Mixed with ricotta (which is mild, creamy, and takes to flavouring), egg (for binding), and parmesan (for sharpness), the filling becomes a mixture that's distinctly cheesy without being overwhelming. Lemon zest and nutmeg prevent it from tasting one-note; these are the ingredients that make you ask 'what is that brightness?' The filling should be thick enough that it holds inside the pasta tube without running out during baking. The technique is straightforward. Pipe or spoon the filling into tubes carefully; a piping bag makes this easier and less messy. Arrange tubes seam-side down in the baking dish so they stay sealed. Spread sauce on the bottom, arrange tubes, cover with remaining sauce, then top with mozzarella. The oven does the rest, baking everything through in 25 minutes until the sauce bubbles at the edges and the cheese is golden. Serve from the dish onto warm plates, scattered with fresh basil. Cannelloni is the kind of dish that feels like celebration food, yet it's simple enough to make on a regular weeknight. It freezes beautifully before baking, so you can assemble it ahead and bake when you're ready. This is vegetarian cooking that's unmistakably luxurious.