Description
Italian holiday magic fills this homemade ricotta and spinach cannelloni with festive comfort. Delicate pasta tubes brim with creamy cheese and herbs, promising a delightful winter meal you’ll savor with family.
Ingredients
Scale
Main Ingredients:
- 1 pound large pasta shells
- 2 packages frozen spinach
- 2 cups ricotta cheese
- 2 cups provolone cheese
- 1 cup mozzarella cheese
- 3/4 cup parmesan cheese
Sauce and Liquid Ingredients:
- 1 stick salted butter
- 2 cups milk
- 2 cups white wine or broth
- 1/4 cup plain flour
Herbs and Vegetables:
- 3 cups sliced mushrooms
- 2 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish to prepare for the stuffed pasta.
- Sauté mushrooms in butter over medium heat until they turn golden brown, then incorporate fragrant herbs to enhance the flavor profile.
- Create a smooth sauce by whisking butter and flour to form a roux, then gradually add white wine and milk, stirring continuously until thickened. Fold in grated cheese until the sauce becomes creamy and well-integrated.
- Cook pasta shells in salted boiling water until they reach al dente consistency, then drain and set aside to cool slightly.
- Prepare the filling by combining ricotta cheese, crumbled provolone, and finely chopped spinach, mixing until ingredients are evenly distributed.
- Spread a thin layer of sauce on the bottom of the prepared baking dish, then carefully stuff each pasta shell with the ricotta mixture. Arrange the filled shells in the dish, pour remaining sauce over the top, and sprinkle additional cheese and sautéed mushrooms for extra flavor.
- Cover the baking dish with foil and bake for 25 minutes, then remove the foil and continue baking for an additional 15-20 minutes until the top is golden and bubbly, allowing the flavors to meld and the cheese to become perfectly melted.
Notes
- Swap spinach for kale or Swiss chard to add different nutrients and create variety in the dish.
- Use gluten-free shells and substitute flour with cornstarch in roux for a celiac-friendly version.
- Choose low-fat cheeses and reduce butter quantity to make the recipe lighter and more diet-conscious.
- Consider adding roasted garlic or caramelized onions to the filling for extra depth of flavor and complexity.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 535
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 90 mg