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Creamy Rose Cannelloni

Creamy Rose Cannelloni
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Creamy Rose Cannelloni is a rich, velvety baked pasta dish featuring tender cannelloni tubes filled with a savory spinach and ricotta mixture, all enveloped in a smooth, tangy tomato-rose sauce. Perfect for comforting weeknight dinners or special occasions, this recipe blends creamy, earthy, and fresh flavors that warm the soul and satisfy the palate.

Ingredients

Pasta

  • Cannelloni Pasta Tubes – quantity as needed (typically about 12 tubes)

Filling

  • Ricotta Cheese – 1 ½ cups
  • Fresh Spinach – 4 cups, roughly chopped
  • Parmesan Cheese – ½ cup grated (plus extra for topping)
  • Garlic – 2 cloves, finely chopped
  • Onion – 1 small, finely chopped
  • Olive Oil – 2 tablespoons
  • Salt – to taste
  • Pepper – to taste

Rose Sauce

  • Tomato Passata – 2 cups
  • Heavy Cream – 1 cup
  • Fresh Basil – ¼ cup chopped
  • Salt – to taste
  • Pepper – to taste

Instructions

  1. Prepare the Filling: Begin by sautéing the finely chopped garlic and onion in olive oil over medium heat until soft and fragrant. Add the fresh spinach and cook just until wilted. Remove from heat and combine the mixture with ricotta cheese, grated Parmesan, salt, and pepper, mixing thoroughly to create a creamy, flavorful filling.
  2. Make the Rose Sauce: In a saucepan, warm the tomato passata over low heat. Slowly add the heavy cream while stirring continuously. Add chopped fresh basil, salt, and pepper. Simmer gently until the sauce is smooth, creamy, and well blended, forming the signature velvety rose sauce.
  3. Stuff the Cannelloni Tubes: Using a spoon or piping bag, carefully fill each cannelloni tube with the prepared spinach and ricotta filling, ensuring they are generously but not overstuffed to prevent bursting during baking.
  4. Assemble the Dish: Spread a thin layer of the rose sauce on the bottom of a baking dish to prevent sticking. Arrange the filled cannelloni tubes side-by-side. Pour the remaining rose sauce evenly over the top and sprinkle additional grated Parmesan cheese to create a golden baked crust.
  5. Bake Until Bubbly: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for another 5–10 minutes until the sauce bubbles and the top is golden and slightly crisp.

Notes

  • Pre-cook and squeeze excess moisture from spinach to avoid a watery filling.
  • Use fresh basil for a more vibrant sauce flavor compared to dried herbs.
  • Avoid overfilling cannelloni tubes to prevent bursting while baking.
  • Cover the dish with foil during the first 20 minutes of baking to cook evenly, then uncover to brown the top.
  • Let the dish rest briefly after baking so the sauce sets and serving is easier.

Nutrition

Keywords: Creamy Rose Cannelloni, baked pasta, vegetarian pasta, Italian comfort food, creamy tomato sauce, ricotta spinach filling

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