Mainly because Holliwood too made it slightly famous. Spinach and Ricotta Cannelloni. I still have the lid to this day and have photocopied it several times for friends. I remember the first time I tried my Italian aunt-in-law’s spinach and ricotta cannelloni: it was love at first bite. Stuff each canneloni tube, and put in a baking dish. If you prefer, you can use cannelloni tubes but I find that the lasagne sheets cook quicker and taste even better. I like to use fresh lasagne sheets to make this recipe. Fresh egg pasta was flattened into sheets, cut into rectangles, lined with a spinach, ricotta and Parmigiano Reggiano mixture then rolled into tubes before being gently laid on a bed of freshly made besciamella sauce. Get Italian Sausage, Spinach, and Ricotta Cannelloni Recipe from Food Network Add the spinach and cook for 2 minutes, stirring often. Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. It’s so easy just to spoon the spinach and ricotta mixture on, roll them up and repeat. Many U.S. adaptations contain mostly ricotta just barely flecked with spinach, while it should really be larger chunks of hearty spinach with some ricotta and egg holding it all together. The first time I made spinach and ricotta cannelloni was over 10 years ago. I certainly do, everytime I make Cannelloni. 5. TRADITIONAL ITALIAN RECIPE: Who remembers those t-shirts saying Italians do it better? Mix well. Heat the oil in a pan, and cook the onion and garlic until tender. Try Barilla's step-by-step recipe for our Cannelloni filled with spinach and ricotta for a delicious meal! Looking for an authentic Italian recipe? Growing up in northern Italy when my Mom took out her small black cast … Stir through the spinach. The ratio of spinach to ricotta is much higher in this more authentically Italian version. Arrange the filled cannelloni tubes evenly in a single layer. Pour the jar of sauce over the pasta. Spoon into the cannelloni tubes. I found the recipe on the inside of a ricotta tub lid I’d just purchased. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce.