A Little Taste of Comfort: Spinach & Ricotta Cannelloni

There’s something deeply comforting about a dish that bakes in the oven, filling the house with the most wonderful aromas. For me, this spinach and ricotta cannelloni is one of those meals. It’s not a fancy, complicated restaurant dish, but rather a humble, hearty recipe that feels like a warm hug. It’s perfect for a weekend family dinner or for making ahead on a quieter day. I hope it finds a place in your kitchen, too.

Gathering Your Ingredients

This recipe is all about simple, good things coming together. Here’s what you’ll need:

• Olive oil and a few garlic cloves
• A large can of good plum tomatoes
• A pinch of sugar and a splash of vinegar for the sauce
• Fresh basil, if you have it
• Mascarpone cheese and a little milk
• Fresh spinach
• Ricotta and Parmesan cheese
• A little nutmeg (it makes all the difference!)
• Dried cannelloni tubes
• Some mozzarella for that gorgeous, bubbly top

Making the Sauces

We start from the bottom up. First, make a simple tomato sauce. Gently fry the garlic in a little oil until it’s fragrant—just about a minute. Then, add your tomatoes, that pinch of sugar, a splash of vinegar, and some salt and pepper. Let it all simmer away for about 20 minutes until it’s nice and thick. Stir in some basil at the end and spread this sauce into your baking dish. That’s your foundation.

Next, the creamy sauce. Simply beat the mascarpone with a splash of milk until it’s smooth and season it well. Set this aside for later. Don’t worry if it seems simple; its job is to add a lovely richness.

The Hearty Filling

Now, for the star of the show. Wilting the spinach is easy—just pour boiling water from the kettle over it in a colander. Once it’s cool enough to handle, give it a really good squeeze to get all that excess water out. This step is key! Roughly chop it and mix it in a bowl with the ricotta, 100g of Parmesan, a good grating of nutmeg, and plenty of seasoning. The smell alone is wonderful.

Bringing It All Together

Here’s the fun, slightly messy part. Spoon your spinach and cheese mixture into a piping bag or even a sturdy plastic food bag with a corner snipped off. Gently squeeze the filling into the cannelloni tubes—no need to be perfect. Lay them snugly, side by side, on top of the tomato sauce. Dollop over the mascarpone sauce, then finish with a generous topping of mozzarella and more Parmesan.

Into the Oven