What is Cannelloni?

Cannelloni, meaning “large reeds” in Italian, consists of smooth, cylindrical pasta tubes. Traditionally, you stuff these tubes with ingredients like cheese, meat, or vegetables, cover them with a rich sauce, and bake them. This process softens the pasta and blends the flavors into a delicious, hearty dish.

Cannelloni vs. Manicotti: What Sets Them Apart?

The two might look similar, but they have distinct characteristics. Cannelloni are typically smooth and cylindrical, while manicotti are larger and ridged. The ridges on manicotti help hold the filling and sauce better, and they often come pre-filled before baking. The choice between them often comes down to texture and personal preference, but both work well with a variety of fillings.

Why Homemade Tomato Sauce is Worth the Effort

When it comes to cannelloni, the sauce plays a crucial role. Cannelloni needs a generous amount of sauce to ensure that the dry pasta tubes absorb enough liquid during baking, resulting in a tender, flavorful dish. While some recipes might suggest using plain canned tomatoes, tomato passata, or store-bought pasta sauce, taking a little extra time to prepare a homemade sauce makes a world of difference.

Techniques for Filling Cannelloni: TIPS!

Filling cannelloni can be a bit tricky, but with the right techniques, you can achieve perfectly stuffed pasta tubes every time. Here are some effective methods and tips to make the process easier and ensure that your cannelloni are filled evenly and efficiently.

1. Using a Piping Bag : A piping bag allows for precise and controlled filling. It’s especially useful if you have a creamy or thick filling.

Steps:

Prepare the Piping Bag: Fit a piping bag with a large round tip. If you don’t have a piping tip, you can simply cut a small hole in the tip of the bag.
Fill the Bag: Spoon the filling into the piping bag, pressing it down as you go to remove air bubbles.
Fill the Cannelloni: Hold the cannelloni tube upright and pipe the filling into one end until it starts to come out of the other end. Move the tube along the filling bag to ensure even distribution.

Tip: If you don’t have a piping bag, a plastic sandwich bag with the tip cut off can work as a substitute.

2. Using a Small Spoon or Teaspoon: This method is straightforward and doesn’t require special tools, but tedious.

Steps:

Prepare the Spoon: Use a small spoon or teaspoon to scoop the filling.
Fill the Cannelloni: Insert the spoon into one end of the cannelloni tube and gently press the filling inside. Rotate the tube as you fill to ensure an even distribution.

Tip: You might need to use a small knife or the handle of a spoon to push the filling into the tube, especially if the filling is dense.

Filling Cannelloni with Spinach and Ricotta filling

General Tips for Filling Spinach and Ricotta Cannelloni

Room Temperature Filling: Ensure your filling is at room temperature. Cold or overly firm filling can be difficult to work with.
Avoid Overstuffing: Be careful not to overfill the cannelloni, as this can cause them to burst during baking. Aim for a generous yet controlled amount of filling.
Use a Gentle Hand: Handle the filled cannelloni gently to avoid breaking or cracking the pasta tubes.

By using these techniques, you’ll find the process of filling cannelloni much easier and more efficient. Both methods have their advantages, so choose the one that best suits your needs and enjoy creating perfectly Spinach and Ricotta stuffed cannelloni

Exploring Variations

Cannelloni is versatile, so feel free to experiment with different fillings. For a meaty twist, try ground beef or sausage mixed with ricotta. If you prefer a vegetarian option, add mushrooms, zucchini, or other vegetables. For a seafood alternative, mix crab or shrimp with a creamy cheese blend.

Storing Spinach and Ricotta Cannelloni Leftovers

Spinach and Ricotta Cannelloni is not only a delicious meal but also a great candidate for make-ahead preparation. Whether you have leftovers or want to prepare a dish in advance, proper storage and freezing techniques will help maintain its taste and texture.

For Leftovers: Allow the cannelloni to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy. Transfer the cannelloni to an airtight container or cover the baking dish with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days. Reheat: When ready to enjoy leftovers, preheat your oven to 350°F (175°C). Reheat the cannelloni covered with foil to prevent drying out. Heat for about 20-25 minutes or until heated through. You can also reheat individual portions in the microwave, but the oven will yield better results for even heating.

For Freezing or refrigerating uncooked: Add extra 3/4 cup water into Sauce and cook Sauce per recipe. Place filled, uncooked cannelloni in single or multiple dishes, cover with sauce (will look like alot!) then cheese. Cover, cool then freeze / refrigerate. On the day of, thaw then bake per recipe (covered then uncovered). OR bake from frozen, bake covered 35 minutes then uncovered 10 minutes. Reason for extra water and blending: When uncooked cannelloni is assembled, the dry pasta will absorb some of the liquid as it freezes. If you don’t add extra water, the sauce dries up once baked.

Cannelloni, whether you stick with classic flavors or explore new ones, is always a crowd-pleaser. Making your own ricotta and crafting a flavorful filling ensures a meal that’s both comforting and elegant. Enjoy the cooking process and, most importantly, enjoy your delicious creation. Buon appetito!

Spinach and Ricotta Cannelloni

Recipe by thecrumbstoriesCourse: MainCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

A juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a homemade tomato basil sauce and cheese. So gooooood!

Ingredients

Spinach Ricotta Filling
500 g Spinach, chopped and sautéed
225 g Homemade Ricotta, can use store bought too
30 g Parmesan Cheese, grated
100 g Any Shredded cheese (Mozzarella, Cheddar, Gruyere, Swiss)
1 Egg, skip for vegetarian option
Pinch of Nutmeg
1/2 tsp Fresh Ground Pepper
Salt to taste
Tomato Sauce
2 tsp Olive Oil
4 Garlic Cloves, minced
1 Bay leaf, small
1 Onion, finely chopped
500 g Tomato Puree, fresh
400 ml Vegetable/Chicken/Beef stock
3 tbsp Tomato Paste
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1 1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Pepper
10 g Basil, chopped
Cannelloni
12-14 Cannelloni tubes, about half a pack
30 g Parmesan cheese, shredded
125 g Shredded Mozzarella
More basil and parmesan , for garnish (optional)

Directions

Tomato Sauce
Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
Add fresh tomatoes puree, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
Stir in basil then cover to keep warm until required.
Spinach & Ricotta Filling
Place sautéed reduced spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
In a bowl place spinach with remaining filling ingredients. Mix, taste, adjust salt and pepper to taste, different cheeses have different saltiness.
Assemble & Bake
Preheat oven to 180°C/350°F (160°C fan).
Choose a baking pan which will comfortably fit about 14 cannelloni tubes– mine is 8″ x 8″.
Spread 1 cup of Sauce on the base (stops cannelloni from sliding around).
Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it’s a bit tedious though!). Pipe the filling into the tubes.
Place filled cannelloni in baking dish. Pour over remaining Sauce, covering all the tubes.
Cover with foil, then bake for 20 minutes.
Remove foil, scatter over parmesan then mozzarella. Return to oven for 10 minutes until cheese is melted. I like to use lesser cheese in my cannelloni, add cheese as you please.
Serve, garnished with extra parmesan and basil if desired.

Notes

Spinach – You can use frozen spinach for convenience. To use fresh, use about 500g/1 lb sliced spinach leaves or baby spinach leaves, sauté with a little oil to wilt down and remove excess liquid. Cool then proceed with recipe.
Cannelloni – The cannelloni tubes I use are the dried ones sold in boxes at supermarkets and delis. They are about 11 cm / 4″ long and 2.5cm / 1″ wide. They do not need to be boiled before cooking in the oven.
This recipe can also be used for manicotti which are larger tubes with ridges – use 10 to 12.
You can also make this using fresh lasagna sheets. Just roll Filling up inside, place in the baking pan seam side down. I prefer using dried tubes for ease!