Authentic Italian Baked Cannelloni Recipe: A Step-by-Step Guide

Cannelloni, those delightful tubes of pasta filled with savory goodness and baked to golden perfection, are a true Italian classic. This recipe will guide you through each step, ensuring a delicious and authentic result. From making the creamy ricotta filling to preparing the rich tomato sauce and assembling the cannelloni, you’ll learn how to create a dish that will impress your family and friends.

## What is Cannelloni?

Cannelloni (pronounced /ˌkænəˈloʊni/; Italian: [kannelˈloːni]) is an Italian type of cylindrical pasta generally served baked with a filling and covered by a sauce. The filling is typically meat, spinach and ricotta, or a combination thereof. The sauce is usually a tomato sauce (marinara) or a béchamel sauce. This recipe focuses on a classic ricotta and spinach filling with a rich tomato sauce.

## Why This Recipe Works

* **Authentic Flavors:** This recipe uses traditional Italian ingredients and techniques to create a truly authentic flavor profile.
* **Detailed Instructions:** Each step is explained clearly and concisely, making it easy for even novice cooks to follow.
* **Make-Ahead Options:** Many components of this recipe can be made in advance, making it perfect for entertaining.
* **Customizable:** Feel free to adjust the filling and sauce to your liking. Add ground meat to the ricotta mixture, or use a different type of cheese. The possibilities are endless!

## Ingredients

Before we begin, let’s gather all the necessary ingredients. The best results always come from using quality ingredients, so opt for fresh, flavorful options whenever possible.

### For the Cannelloni:

* **Cannelloni Tubes:** Approximately 24-30 dried cannelloni tubes (or fresh pasta sheets, if you prefer to make your own).
* **Olive Oil:** Extra virgin olive oil for sautéing and drizzling.

### For the Ricotta Filling:

* **Ricotta Cheese:** 1.5 kg full-fat ricotta cheese, drained well. Draining is critical! Excess moisture will make the filling watery. Use a cheesecloth-lined sieve for best results, pressing gently to remove excess liquid.
* **Spinach:** 1 kg fresh spinach, washed thoroughly. You can also use frozen spinach, thawed and squeezed dry.
* **Parmesan Cheese:** 1 cup grated Parmesan cheese, plus more for topping.
* **Egg:** 2 large eggs, lightly beaten. These act as a binder to hold the filling together.
* **Nutmeg:** 1/4 teaspoon ground nutmeg. This adds a subtle warmth and depth of flavor to the filling.
* **Garlic:** 2 cloves garlic, minced. Adds a savory note.
* **Salt and Black Pepper:** To taste, for seasoning.

### For the Tomato Sauce:

* **Canned Crushed Tomatoes:** 2 (28-ounce) cans crushed tomatoes. Look for high-quality tomatoes for the best flavor.
* **Tomato Paste:** 6 ounces tomato paste. This intensifies the tomato flavor and helps thicken the sauce.
* **Onion:** 1 large onion, finely chopped.
* **Garlic:** 4 cloves garlic, minced. Yes, more garlic! It’s essential for a good Italian tomato sauce.
* **Olive Oil:** 4 tablespoons extra virgin olive oil.
* **Dried Oregano:** 2 teaspoons dried oregano.
* **Dried Basil:** 2 teaspoons dried basil.
* **Sugar:** 1 teaspoon granulated sugar (optional, but helps balance the acidity of the tomatoes).
* **Salt and Black Pepper:** To taste, for seasoning.
* **Red Wine (Optional):** 1/2 cup dry red wine. Adds depth and complexity to the sauce. Use a wine you would also drink.
* **Fresh Basil Leaves (Optional):** For garnish.

## Equipment

* Large pot for boiling pasta (if using fresh pasta sheets).
* Large skillet or pot for the tomato sauce.
* Large bowl for the ricotta filling.
* 9×13 inch baking dish.
* Cheesecloth (for draining ricotta).
* Spatula or wooden spoon.
* Pastry bag or large spoon for filling the cannelloni.

## Instructions

Now, let’s move on to the step-by-step instructions for making this delicious cannelloni dish.

### Step 1: Prepare the Tomato Sauce

This sauce can be made a day or two in advance, allowing the flavors to meld together. It’s also excellent as a base for other pasta dishes.

1. **Sauté the Aromatics:** In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Add Tomato Paste:** Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This step deepens the flavor of the sauce.
3. **Deglaze with Wine (Optional):** If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine reduce for a few minutes.
4. **Add Tomatoes and Seasonings:** Pour in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Stir well to combine.
5. **Simmer:** Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be. Taste and adjust seasonings as needed.

### Step 2: Prepare the Ricotta Filling

While the sauce is simmering, prepare the ricotta filling.

1. **Cook the Spinach:** If using fresh spinach, you have two options: either steam it until wilted or sauté it in a pan with a little olive oil and garlic. Cook until the spinach is wilted and tender. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible.
2. **Chop the Spinach:** Once the spinach is cool enough to handle, chop it finely.
3. **Combine Ingredients:** In a large bowl, combine the drained ricotta cheese, chopped spinach, grated Parmesan cheese, eggs, nutmeg, minced garlic, salt, and pepper. Mix well until everything is evenly incorporated.
4. **Taste and Adjust:** Taste the filling and adjust seasonings as needed. You may want to add more Parmesan cheese or a pinch of red pepper flakes for a little heat.

### Step 3: Fill the Cannelloni

This is where the assembly process begins. There are a couple of methods you can use to fill the cannelloni tubes.

1. **Prepare the Filling Method:** Transfer the ricotta filling to a pastry bag fitted with a large round tip. If you don’t have a pastry bag, you can use a large resealable plastic bag with a corner snipped off. Alternatively, you can use a spoon, but it will be a bit messier.
2. **Fill the Tubes:** Gently pipe or spoon the ricotta filling into each cannelloni tube. Be careful not to overfill them, as the filling will expand during baking. If using fresh pasta sheets, lay them flat and spread a thin layer of the ricotta mixture along one edge. Roll up the pasta sheet tightly to form a cannelloni.

### Step 4: Assemble and Bake

Now for the final step: assembling the cannelloni in the baking dish and baking it to perfection.

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Spread Sauce:** Spread a thin layer of tomato sauce on the bottom of the 9×13 inch baking dish. This will prevent the cannelloni from sticking.
3. **Arrange Cannelloni:** Arrange the filled cannelloni tubes in a single layer in the baking dish, side by side.
4. **Cover with Sauce:** Pour the remaining tomato sauce evenly over the cannelloni, making sure they are completely covered.
5. **Add Cheese (Optional):** Sprinkle the top with additional grated Parmesan cheese. This will create a delicious, golden crust.
6. **Bake:** Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the cannelloni are heated through and the cheese is melted and bubbly.
7. **Rest:** Let the cannelloni rest for 10-15 minutes before serving. This allows the filling to set and the flavors to meld together even further.

### Step 5: Serve

Serve hot, garnished with fresh basil leaves (if desired). Cannelloni is excellent on its own or served with a side salad and crusty bread.

## Tips and Variations

* **Make-Ahead:** The tomato sauce and ricotta filling can be made a day or two in advance and stored in the refrigerator. Assemble the cannelloni just before baking.
* **Freezing:** Baked cannelloni can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating in the oven.
* **Meat Filling:** Add 1/2 pound of cooked and crumbled ground beef, Italian sausage, or ground turkey to the ricotta filling.
* **Vegetarian Variation:** Add sautéed mushrooms, zucchini, or bell peppers to the ricotta filling.
* **Béchamel Sauce:** Use a béchamel sauce instead of or in addition to the tomato sauce. Prepare a classic béchamel by melting butter, whisking in flour, and then gradually adding milk until thickened.
* **Cheese Variations:** Substitute some of the Parmesan cheese with mozzarella, provolone, or Pecorino Romano cheese.
* **Spice it Up:** Add a pinch of red pepper flakes to the ricotta filling or tomato sauce for a little heat.
* **Fresh Pasta:** If you’re feeling ambitious, try making your own fresh pasta sheets for the cannelloni. This will elevate the dish to another level.
* **No-Boil Cannelloni:** Some brands of dried cannelloni tubes are designed to be used without pre-cooking. Check the package instructions and adjust the baking time accordingly.

## Serving Suggestions

* **Side Salad:** A simple green salad with a vinaigrette dressing pairs perfectly with cannelloni.
* **Crusty Bread:** Serve with a side of crusty bread for soaking up the delicious tomato sauce.
* **Garlic Bread:** Garlic bread is another great accompaniment to cannelloni.
* **Roasted Vegetables:** Roasted vegetables, such as asparagus, broccoli, or bell peppers, make a healthy and flavorful side dish.
* **Wine Pairing:** A light-bodied Italian red wine, such as Chianti or Barbera, complements the flavors of cannelloni.

## Nutritional Information (Approximate)

* Calories: 450-600 per serving (depending on ingredients and portion size)
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 500-800mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Protein: 20-25g

## Conclusion

This authentic Italian baked cannelloni recipe is a labor of love, but the result is well worth the effort. The combination of creamy ricotta filling, rich tomato sauce, and perfectly baked pasta is simply irresistible. Whether you’re making it for a special occasion or a weeknight dinner, this dish is sure to be a hit. So gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece!

Enjoy!