Cannelloni di Magro

Name: Cannelloni di Magro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 12 cannelloni tubes; 400 g ricotta; 300 g spinach; 400 ml besciamella; 400 ml tomato passata; 40 g Parmigiano-Reggiano; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4 Lent

Cannelloni di Magro finds its roots in the Italian tradition of meatless feasts, often gracing the table during Lent or on Fridays when abstaining from meat is customary. This dish, with its origins deeply embedded in Italian culture, provides a comforting yet indulgent experience, showcasing the richness of dairy and fresh greens without the need for meat.

The delicate balance of creamy ricotta melds with wilted spinach, enveloped in tender pasta tubes, all smothered in a luscious blanket of besciamella and tangy tomato passata. Each bite offers a harmonious blend of textures and flavors, crowned with a generous sprinkle of Parmigiano-Reggiano, creating a dish that is both satisfying and elegant, perfect for a celebratory meal or a simple night in.

Ingredients

12cannelloni tubes
400 gricotta
300 gspinach
400 mlbesciamella
400 mltomato passata
40 gParmigiano-Reggiano
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil and add a generous pinch of fine sea salt. This will season the cannelloni as they cook, enhancing their flavor. While the water heats, prepare the filling and sauce.
In a wide pan over medium heat, wilt 300 g of spinach. Stir occasionally until the leaves are dark green and tender, about 3-4 minutes. Transfer the spinach to a colander and press out excess moisture with the back of a spoon.
In a mixing bowl, combine the wilted spinach with 400 g of ricotta. Stir until well mixed, then season with fine sea salt to taste. The filling should be creamy and well-seasoned, with the ricotta's richness balanced by the spinach.
In the same wide pan, pour 400 ml of tomato passata and heat over medium-low. Allow it to simmer gently, stirring occasionally, until it thickens slightly and the raw tomato smell mellows into a sweet aroma, about 5-7 minutes. Taste and adjust salt if necessary.
Preheat your oven to 180°C (350°F). Meanwhile, cook the 12 cannelloni tubes in the boiling water until they are just shy of al dente, about 4-5 minutes. They should be pliable but still firm enough to hold their shape. Reserve a cup of the starchy cooking water before draining.
Fill each cannelloni tube with the ricotta and spinach mixture. Use a small spoon or a piping bag to make this easier, ensuring each tube is generously filled but not overstuffed.
Spread a thin layer of the tomato passata in the bottom of a baking dish. Arrange the filled cannelloni in a single layer over the sauce. Pour 400 ml of besciamella evenly over the cannelloni, ensuring they are well covered.
Sprinkle 40 g of grated Parmigiano-Reggiano over the top. Place the dish in the preheated oven and bake until the top is golden and bubbling, about 25-30 minutes. The cannelloni should be tender when pierced with a fork, and the cheese should form a lightly browned crust.
Remove from the oven and let it rest for a few minutes before serving. This allows the flavors to meld and makes it easier to serve without the filling spilling out. Serve hot, perhaps with a drizzle of the reserved starchy water if the sauce needs loosening.