Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci)
A baked pasta dish features cannelloni or manicotti generously filled with a flavorful blend of spinach and ricotta cheese.
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Instructions
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Preheat oven to 425 F and grease a medium baking dish with butter.
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Wash spinach, discard stems, and cook in a large pot over medium heat for 10 minutes until wilted.
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Drain spinach thoroughly, pressing out excess water, then finely chop and transfer to a medium bowl.
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Mix in ricotta, egg, 1/2 cup Parmigiano-Reggiano, salt, and nutmeg.
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If using fresh pasta sheets, boil in salted water for 1 minute, then drain, chill in cold water, and dry. Spoon filling onto each fresh pasta sheet and roll to form cannelloni.
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For dry cannelloni, cook per package directions, then drain and chill in cold water. Fill dry cannelloni tubes evenly with the spinach-cheese mixture.
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Spread one ladleful of bechamel sauce in the prepared baking dish. Arrange filled cannelloni in a single layer, cover with remaining bechamel, sprinkle with 1/4 cup Parmigiano-Reggiano, and dot with butter.
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Bake for 15-20 minutes until golden brown, then let rest for 5 minutes before serving.