We bake a pan of comfort that smells like slow Sunday joy. I call it oven cannelloni with spinach and ricotta, the kind of meal that turns a tired day into a cosy one. I learned to make it for busy weeks, when the table needs a warm hug and the cook needs an easy win. Cannelloni Rezepte Hackfleisch shows up in the search bar a lot, so I fold that idea into this mix of soft cheese and tender pasta. I fill tubes with a gentle mix of greens and ricotta, then tuck them into a bright tomato bed. The top gets a light blanket of cheese that melts and goes gold at the edges. Cannelloni Hackfleisch and Cannelloni Rezepte fit here, since you can swap in a rich meat filling or keep this spinach style. I like how the sauce kisses each bite, no fuss, no stress. For friends who ask for Gefüllte Cannelloni Spinat Ricotta, I say this is the one. If the group wants Gefüllte Cannelloni Mit Hackfleisch, that works too, with the same method. We grab pantry cans, fresh leaves, and good ricotta. We cook, we taste, we smile. Rezepte Mit Ricotta and Ricotta Kuchen Rezepte get a nod here as well, since that mild, creamy note ties the whole dish together.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cannelloni with Spinach and Ricotta Recipe
- 3) Ingredients for Cannelloni with Spinach and Ricotta
- 4) How to Make Cannelloni with Spinach and Ricotta
- 5) Tips for Making Cannelloni with Spinach and Ricotta
- 6) Making Cannelloni with Spinach and Ricotta Ahead of Time
- 7) Storing Leftover Cannelloni with Spinach and Ricotta
- 8) Try these pasta mains next
- 9) Cannelloni with Spinach and Ricotta
- 10) Nutrition
1) Key Takeaways
We bake tender tubes that rest in bright tomato sauce. We fill them with soft ricotta and sweet spinach. We top with cheese that melts and browns. The pan feeds four and makes the kitchen smell like an easy night in.
We keep prep light and the steps clear. We work in small bowls. We season as we go. We give the dish a short rest before serving so each bite holds its shape and stays creamy.
I write this as Emilia for Emilia Rezepte at https://www.emiliarezepte.com. I cook this at home when life runs fast. The plate feels cozy and honest. The flavors taste fresh and simple.
2) Easy Cannelloni with Spinach and Ricotta Recipe
I lean on pantry tomatoes and good ricotta, then I fold in spinach and a pinch of nutmeg. I keep it easy and warm. Cannelloni Rezepte Hackfleisch shows up in search a lot and Cannelloni Rezepte Hackfleisch fits this method too, so meat lovers can swap in a rich mix without changing the rhythm of the cook.
We start with a quick sauce that simmers soft. We stir, we taste, we keep salt gentle. The filling comes together fast and stays thick. The tubes pack well, so they bake even and come to the table neat and tender.
When I crave comfort, I use this base and change the mood. For the theme of Cannelloni Rezepte, the path stays the same. For a nod to Gefüllte Cannelloni Spinat Ricotta, I double the spinach and keep the cheese light. The dish still lands with the same cozy pull.
3) Ingredients for Cannelloni with Spinach and Ricotta
Ricotta I pick whole milk ricotta that drains well. The curds feel soft and mild. The texture turns creamy in the oven and binds the filling without fuss.
Fresh spinach I chop the leaves and cook them down until the water cooks off. The greens stay bright and sweet. They bring a tender bite that plays well with cheese.
Parmesan I grate a small pile. It adds a nutty edge and a light salt note. It melts into the filling and sits on top for a golden cap.
Garlic and onion I sweat both in olive oil. The pan smells warm and friendly. This base gives the sauce a steady, round taste.
Canned tomatoes I use chopped tomatoes that cook down fast. The sauce tastes clean and bright. It hugs every tube.
Dry cannelloni I choose classic tubes that fill well. The shape holds the mix snug. The bake turns the pasta soft and tender.
Mozzarella I scatter a light layer. It melts silky and keeps the top soft. The pull feels fun at the table.
Nutmeg I grate a little. It wakes the ricotta and lifts the greens. The note stays gentle and warm.
Salt and pepper I season in small steps. Each bowl gets a pinch. The flavor builds clean and balanced.
4) How to Make Cannelloni with Spinach and Ricotta
Step 1 Warm olive oil in a pot. Soften onion and garlic with a pinch of salt. Add tomatoes and simmer until the sauce thickens and tastes bright.
Step 2 In a pan, wilt spinach until the water cooks off. Let it cool. Stir ricotta, parmesan, nutmeg, salt, and pepper in a bowl, then fold in the spinach.
Step 3 Spoon a thin layer of sauce into a baking dish. Pipe or spoon the filling into the dry tubes. Nest the tubes in the dish and cover with the remaining sauce.
Step 4 Sprinkle mozzarella and a little parmesan on top. Cover the dish and bake until the pasta softens. Uncover near the end so the edges turn golden.
Step 5 Rest the pan for a short spell so the filling settles. Plate and finish with pepper and fresh basil if you like. The first forkful tells you the work paid off.
5) Tips for Making Cannelloni with Spinach and Ricotta
Keep the filling thick so it stays in place. If it feels loose, add a spoon of parmesan. A steady mix packs cleaner and bakes with better shape.
Use a piping bag for easy filling. A zip bag with the corner snipped works fine. The tubes fill fast and even, which gives a neat slice on the plate.
Salt the sauce in small steps. The cheese adds salt too. For a meat spin that nods to Rezepte für Cannelloni mit Hackfleisch, brown beef until deep and crumbly, then fold into the filling.
6) Making Cannelloni with Spinach and Ricotta Ahead of Time
Assemble the dish in the morning and chill it. Brush the top with a little oil so the cheese stays supple. Bake at dinner and the kitchen smells happy and calm.
For freezer prep, wrap the unbaked dish well. Label the date. Bake from cold and add extra time. The sauce keeps the pasta tender and the center creamy.
When you want a heartier feel that matches Cannelloni Rezept Hackfleisch ideas, split the pan into two small dishes. Freeze one for later and bake one now for a quick win.
7) Storing Leftover Cannelloni with Spinach and Ricotta
Cool the leftovers, then pack them in a tight container. The pasta holds well for three days. The flavor deepens and the slices reheat clean.
Reheat in a covered dish so the top stays soft. A spoon of water around the edges keeps the sauce loose. The cheese melts again and the filling turns silky.
For a meat leaning day that hints at Hackfleisch Cannelloni Rezepte, warm a small pan of tomato sauce and spoon it under the slice. The plate looks fresh and tastes bright.
8) Try these pasta mains next
[yarpp]9) Cannelloni with Spinach and Ricotta
Cannelloni Rezepte Hackfleisch Ofen Cannelloni mit Spinat Ricotta
Zutaten
For the Filling
- 500 g frischer Spinat grob gehackt
- 1 EL Olivenöl
- 1 kleine Zwiebel fein gewürfelt
- 2 Knoblauchzehen fein gehackt
- 400 g Ricotta gut abgetropft
- 60 g frisch geriebener Parmesan
- 1 Ei
- Muskatnuss frisch gerieben
- Salz
- Schwarzer Pfeffer
- Optional 250 g Rinderhack gut angebraten und abgekühlt
For the Sauce
- 2 EL Olivenöl
- 1 kleine Zwiebel fein gewürfelt
- 2 Knoblauchzehen fein gehackt
- 800 g stückige Tomaten aus der Dose
- 1 TL Zucker
- 1 TL Oregano
- Salz
- Schwarzer Pfeffer
For the Pasta
- 250 g Cannelloni trocken
- 150 g Mozzarella gerieben
- 30 g Parmesan gerieben
- Ein paar Blätter Basilikum
Anleitung
For the Sauce
- Backofen auf 190 C vorheizen. Eine große Auflaufform bereitstellen.
- Öl in einem Topf erhitzen. Zwiebel glasig dünsten. Knoblauch kurz mitgaren.
- Tomaten zugeben. Zucker und Oregano einrühren. Mit Salz und Pfeffer abschmecken.
- Sauce zehn Minuten leise köcheln lassen. Ein Drittel in die Form geben.
For the Filling
- Öl in einer großen Pfanne erhitzen. Zwiebel weich dünsten. Knoblauch kurz mitgaren.
- Spinat zugeben. Fallen lassen und Flüssigkeit verdampfen lassen. Abkühlen.
- Spinat mit Ricotta, Parmesan und Ei mischen. Mit Muskat, Salz und Pfeffer würzen.
- Optional das abgekühlte Hackfleisch locker unterheben.
For Assembly and Baking
- Cannelloni mit der Füllung sorgfältig befüllen. Am einfachsten mit Spritzbeutel.
- Gefüllte Röhren auf die Tomatensauce legen. Restliche Sauce darüber verteilen.
- Mit Mozzarella und Parmesan bestreuen.
- Form abdecken. Zwanzig Minuten backen. Abdeckung abnehmen und weitere fünfzehn Minuten backen bis der Rand gold wird.
- Fünf Minuten ruhen lassen. Mit Basilikum servieren.
10) Nutrition
A serving gives steady fuel and comfort. Expect balanced macros from pasta, ricotta, and spinach. Sodium stays moderate if you season with a light hand. The plate feels hearty and still reads balanced on a busy weeknight.
One portion pairs well with a crisp salad and simple fruit. The meal sits light yet satisfies. Water or sparkling water fits right in and lets the sauce shine.
This guide comes from Emilia at Emilia Rezepte. Find more ideas at https://www.emiliarezepte.com.
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