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Creamy Rose Cannelloni

Creamy Rose Cannelloni
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Creamy Rose Cannelloni is a comforting and elegant Italian-inspired dish featuring tender pasta tubes filled with a luscious ricotta and spinach mixture, baked in a rich, velvety tomato-cream rose sauce. This recipe offers a perfect balance of creamy texture and fresh flavors, with flexible filling options to suit various dietary preferences. Ideal for family dinners or special occasions, it combines traditional Italian flavors with a smooth, indulgent sauce that delivers satisfaction with every bite.

Ingredients

Scale

For the Filling

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups fresh spinach (or other greens), chopped
  • 1 ½ cups ricotta cheese
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

For the Rose Sauce

  • 2 tablespoons olive oil
  • 2 cups tomato puree
  • 1 cup heavy cream
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon dried oregano (or fresh, chopped)

Additional Ingredients

  • 12 fresh cannelloni tubes
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions

  1. Prepare the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onion and garlic until fragrant and translucent. Add chopped spinach or your chosen greens and cook until wilted. Remove from heat and transfer to a bowl. Mix in ricotta cheese, salt, pepper, fresh basil, and oregano until smooth and well combined.
  2. Make the Rose Sauce: In the same pan, add additional olive oil if needed. Pour in tomato puree and let it simmer gently. Stir in heavy cream, then season with salt, pepper, and oregano. Cook the sauce until it thickens slightly and develops a beautiful pink hue.
  3. Stuff the Cannelloni: Using a piping bag or spoon, carefully fill each cannelloni tube with the prepared ricotta and spinach mixture. Be careful not to overfill to avoid bursting the pasta during baking.
  4. Assemble in Baking Dish: Spread a layer of rose sauce evenly at the bottom of a baking dish. Arrange the filled cannelloni in a single layer over the sauce. Generously cover with the remaining rose sauce. Sprinkle shredded mozzarella and grated Parmesan cheese on top to create a golden, bubbling crust.
  5. Bake to Perfection: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.

Notes

  • Don’t overfill cannelloni tubes to prevent splitting during baking.
  • Simmer your rose sauce until it thickens for concentrated flavors and to avoid watery leftovers.
  • Use fresh basil and oregano herbs if possible to enhance aroma and taste.
  • Let the baked cannelloni rest for 5 minutes before serving to allow easier slicing and flavor melding.
  • For convenience, use no-boil cannelloni with extra sauce to soften pasta during baking.

Nutrition

Keywords: cannelloni, creamy rose sauce, ricotta spinach pasta, Italian pasta bake, vegetarian Italian recipe

Find it online: https://mealsbymary.com/creamy-rose-cannelloni/