I remember the first time I stumbled upon Nigella Lawson’s Spinach and Ricotta Cannelloni recipe. It was one of those cozy, rainy weekends where I had a sudden craving for something comforting, warm, and a little indulgent. I had been flipping through cookbooks and food blogs, but there was something about the simplicity of Nigella’s approach that drew me in. Her recipes always feel like a warm hug, don’t they? They’re never too fussy, but somehow always feel like they’ve got that little extra touch that elevates a dish from good to great. So, I decided to give this cannelloni a shot. Little did I know that this would soon become my go-to comfort food, the one I turn to when I want something hearty, satisfying, and full of flavor.
What’s so appealing about this dish is how it strikes the perfect balance between richness and lightness. The creamy ricotta, the earthy spinach, and the gooey mozzarella all tucked into those soft pasta tubes-each bite feels like a mini celebration. The best part? It’s simple. There’s no need for complex techniques or hard-to-find ingredients. This is the kind of dish that feels special but also completely accessible.
So, let’s dive into the magic of Nigella Lawson’s Spinach and Ricotta Cannelloni and talk about what makes it work so well.
Nigella Lawson’s Spinach And Ricotta Cannelloni Recipe
Nigella has this effortless way of turning even the most humble ingredients into something that feels luxurious. When I first made her spinach and ricotta cannelloni, I was pleasantly surprised by how easily everything came together. There’s something about the combination of spinach and ricotta that just clicks-the soft, milky ricotta pairs so beautifully with the slightly bitter spinach, and the sauce… don’t even get me started on that sauce.
One of the things I love about Nigella’s version of this dish is that it’s not overly complicated. The cannelloni pasta tubes are stuffed with a simple mixture of spinach, ricotta, and a little bit of seasoning. The marinara sauce-thick, tangy, and full of flavor-makes everything come together beautifully. It’s the kind of dish where you don’t need to be a pro chef to pull it off, yet it feels like you’ve mastered the art of Italian comfort food in your very own kitchen.
Ingredient List
I have to be honest, when I first read through the ingredients list, I thought I might have to make a few substitutions. But after digging into my pantry and fridge, I realized how simple it really was. Here’s what you need:
- Cannelloni tubes (you can find these at most grocery stores, or you could even use fresh pasta sheets if you’re feeling adventurous)
- Ricotta cheese (preferably full-fat, but low-fat works in a pinch)
- Fresh spinach (I’ve tried it with frozen spinach, but I love the texture and freshness of the fresh stuff)
- Mozzarella (not the pre-grated stuff, but the fresh, soft kind that melts beautifully)
- Parmesan cheese (for sprinkling on top before baking; it adds that rich, nutty flavor)
- Tomato sauce (you can use a store-bought one, but if you’ve got time, a homemade marinara is always a plus)
- Garlic (a few cloves, finely chopped or minced, depending on your preference)
- Olive oil (for sautéing the spinach and garlic)
- Nutmeg (just a pinch-trust me, it makes a difference)
- Salt and pepper (to taste)
It’s not an overwhelming list, right? Most of these are pantry staples, and you can definitely experiment with some substitutions. I’ve even added a bit of ricotta salata to the filling for a little extra tang, and it was a hit.
How To Make Nigella Lawson’s Spinach And Ricotta Cannelloni?
Making this cannelloni is like assembling a little edible masterpiece. The whole process is satisfying, and it all comes together in a way that feels both casual and elegant. Here’s how I usually make it:
- Prepare the spinach: First, heat up a little olive oil in a pan, and sauté the garlic until fragrant. Then, throw in the fresh spinach, a handful at a time, letting it wilt down. You don’t want to overcook it, just wilt it enough that it releases its moisture. Once it’s cooked, transfer it to a sieve to let any excess water drain. I’ve learned the hard way that excess moisture can turn your filling soggy.
- Mix the filling: In a bowl, combine the ricotta cheese, grated mozzarella, and Parmesan. Add the drained spinach to the bowl, and give everything a good stir. Sprinkle in a bit of nutmeg, season with salt and pepper, and you’re done. The filling is creamy and light, with just the right amount of flavor from the cheeses and the spinach.
- Stuff the cannelloni: Now comes the fun part. I find this part surprisingly relaxing. You take the cooked filling and stuff each cannelloni tube. A teaspoon works well, but you could also use a piping bag if you want to get fancy. The goal is to fill the tubes generously, so each bite is bursting with that creamy goodness.
- Make the sauce: While you’re stuffing the cannelloni, you can work on your sauce. Heat a bit of olive oil in a pan, add a couple of minced garlic cloves, and sauté until golden. Pour in your tomato sauce and let it simmer. If you’re using store-bought sauce, feel free to doctor it up with a bit of Italian seasoning or a splash of red wine for depth.
- Assemble the dish: Preheat your oven to 375°F (190°C). Spread a layer of the tomato sauce at the bottom of a baking dish. Carefully arrange the stuffed cannelloni on top. Pour the rest of the sauce over the top, making sure each piece is covered. Sprinkle with the remaining mozzarella and a good handful of Parmesan.
- Bake it: Cover the dish with foil and bake for about 25 minutes. Then, remove the foil and bake for another 10 minutes or until the top is golden and bubbling. The smell wafting through the kitchen during those last 10 minutes is absolute heaven.
Things I Learned
Every time I make this cannelloni, I learn something new. The first time I tried, I was too impatient and didn’t drain the spinach properly, which led to a soggier filling than I’d like. Now, I always take the time to press out as much moisture as possible. I also discovered that Nigella’s suggested balance of garlic, nutmeg, and cheese in the filling is just perfect. It’s a simple flavor profile, but it works so well together.
Another thing I learned? The importance of fresh mozzarella. When it melts, it creates these perfect, gooey pockets in the pasta, and that’s what really makes this dish sing. Pre-shredded cheese doesn’t quite give you that magic.
And lastly, the dish can be made ahead of time. If you assemble everything and pop it in the fridge, you can bake it the next day, and it’ll taste just as good. Maybe even better, as the flavors have time to meld together.