Ingredients
Equipment
Method
- Prepare the Sauce – Sauté Aromatics: Heat 2 tablespoons of olive oil in a small saucepan over medium-high heat. Once the oil shimmers, add the finely chopped onion, minced garlic, and the bay leaf. Sprinkle in the dried thyme and oregano. Stir frequently, allowing the onions to soften and become translucent, releasing their natural sweetness, while the garlic becomes aromatic. Cook for approximately 3–4 minutes until the mixture is fragrant but not browned.
- Intensify Flavors – Tomato Paste and Wine: Add the tomato paste to the aromatic mixture, stirring constantly for about 1 minute to lightly toast the paste and deepen its flavor. Pour in the dry white wine, then increase the heat to high. Allow the wine to simmer rapidly, reducing by nearly half, which will concentrate its flavor and remove any raw alcohol taste. This step ensures the sauce has a rich, balanced depth.
- Simmer the Sauce – Build the Base: Lower the heat to medium-low. Add the canned crushed tomatoes, vegetable or chicken stock, sugar, salt, and black pepper. Stir gently to combine all ingredients. Allow the sauce to simmer for 20 minutes, uncovered, so the flavors meld and the sauce thickens slightly while remaining pourable.
- Blend and Finish the Sauce: Remove the bay leaf, then use a stick blender to carefully purée the sauce until smooth. This creates a silky, uniform texture that will evenly coat the cannelloni. Return the sauce to a gentle simmer for 1 more minute, then remove from heat. Stir in the roughly torn basil leaves for a fresh herbal note, cover the saucepan, and set aside until ready to assemble.
- Prepare Spinach – Squeeze and Drain: Place the thawed spinach in a colander. Press firmly to remove as much liquid as possible. Excess moisture can make the filling too runny and affect the cannelloni’s texture. If using fresh spinach, sauté the leaves briefly until wilted, then cool and drain thoroughly before proceeding.
- Make the Filling – Combine Ingredients: In a large mixing bowl, combine the drained spinach, ricotta, 1/3 cup parmesan, shredded cheese, egg, minced garlic, nutmeg (if using), salt, and pepper. Mix thoroughly until the filling is evenly combined. Taste a small portion and adjust seasoning if needed. The filling should be creamy, well-seasoned, and easy to pipe or spoon into the cannelloni tubes.
- Preheat the Oven – Prepare for Baking: Preheat your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven.This ensures the oven is at the correct temperature so the cannelloni cook evenly and the cheese melts to a golden, bubbly perfection.
- Prepare the Baking Dish – Sauce Base: Select a baking dish large enough to comfortably hold all the cannelloni, approximately 21 x 26 cm (8.5 x 10.5”). Spread about 1 cup of the prepared tomato sauce evenly on the base of the dish. This prevents the cannelloni from sticking and adds extra flavor to the bottom layer.
- Fill the Cannelloni Tubes – Pipe or Spoon: Transfer the spinach-ricotta mixture into a piping bag fitted with a large nozzle, or use a strong ziplock bag with one corner snipped. Carefully pipe the filling into each cannelloni tube, ensuring they are fully stuffed without overfilling.If a piping bag is unavailable, use a small spoon or knife to carefully fill each tube, taking care to avoid tearing the pasta.
- Assemble the Dish – Arrange and Cover with Sauce: Place the filled cannelloni tubes neatly in the prepared baking dish. Pour the remaining tomato sauce evenly over the top, making sure each tube is well-coated. This ensures the pasta cooks properly and absorbs the sauce’s flavor while staying moist.
- Bake Covered – Initial Cooking: Cover the baking dish loosely with foil to prevent the cheese from burning during the initial cooking stage. Bake in the preheated oven for 30 minutes. The covered baking allows the cannelloni to steam gently, ensuring the pasta softens and the filling is heated through.
- Add Cheese – Melt and Brown: Remove the foil and evenly sprinkle the remaining parmesan and mozzarella over the top of the cannelloni. Return the dish to the oven for an additional 15 minutes, or until the cheese is fully melted, golden, and bubbling. This step adds a rich, savory topping that enhances both flavor and presentation.
- Serve – Garnish and Enjoy: Remove the dish from the oven and allow it to rest for a few minutes before serving. Garnish with extra torn basil leaves and a sprinkle of parmesan if desired. Serve hot, accompanied by a simple salad or garlic bread for a complete, satisfying meal.
- Storage Tips – Freeze or Refrigerate: Leftover cannelloni can be refrigerated for up to 3 days or frozen for longer storage.If freezing uncooked, add extra water to the sauce to account for pasta absorption, then assemble, cover with foil, and freeze. When ready to eat, bake covered from frozen for approximately 35 minutes, then uncover for 10 minutes to finish.
Notes
- Spinach Tip: Frozen spinach is convenient and retains nutrients. If using fresh spinach, sauté until wilted, drain excess water, and cool before mixing into the filling.
- Ricotta Choice: Full-fat ricotta is creamier and easier to pipe; low-fat varieties may produce a drier, less flavorful filling.
- Cannelloni Options: Use dried cannelloni tubes or manicotti; no pre-boiling needed. Fresh lasagna sheets can be rolled as an alternative.
- Cheese Variety: A combination of mozzarella, cheddar, or Gruyère creates a richer flavor and creamy texture. Adjust salt accordingly depending on cheese saltiness.
- Freezing Advice: For uncooked freezing, add extra water to the sauce to prevent dryness, then blend for uniform texture. Thaw before baking or bake from frozen as instructed.
- Serving Size: Recipe serves 5–6 generously; leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.