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homemade italian 101 – classic spinach cannelloni

Recipe by
Geneva, IL

There is nothing like fresh pasta and homemade sauce. I love this recipe because it is comfort and love in one little package and my family and friends are always excited to see I have made it for them. The dish is so versatile, you can make it totally vegetarian and add different vegetables to the filling, or add meat to the marinara and make it heartier. This dish is truly "Italian 101" because it gives the basics to sauce and pasta.

yield 6 serving(s)
prep time 40 Min
cook time 20 Min
method Bake

Ingredients For homemade italian 101 – classic spinach cannelloni

  • 1 Tbsp
    olive oil
  • 1 sm
    onion, diced
  • 2 clove
    fresh garlic
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 1 tsp
    garlic powder
  • 1/2 tsp
    red pepper flakes
  • 1 Tbsp
    dry basil leaves
  • 28 oz
    can crushed tomatoes
  • 1 Tbsp
  • 1/2 can
    red wine
  • 2 c
    low sodium beef stock (or vegetable stock if desire vegetarian)
  • 210 g
    all purpose flour (or 2 cups)
  • 2 Jumbo
  • 1 Tbsp
    olive oil
  • 1 tsp
  • 4 c
    fresh spinach, chopped
  • 1 sm
  • 1 tsp
    fresh garlic, minced
  • 2 Tbsp
    dry parsley
  • 2/3 c
    grated parmesan cheese
  • 1 Jumbo
  • 1/4 c
    bread crumbs
  • 1 tsp
    olive oil

How To Make homemade italian 101 – classic spinach cannelloni

  • 1
    To make the sauce, add olive oil to a pressure cooker and heat over medium heat (with the lid off). Add the onions and sauté several minutes, until soft; add remaining ingredients. Bring to boil. Taste and adjust seasoning as desired. Reduce heat, put lid on pressure cooker and seal. Turn heat on high until hear pressure hiss. Turn to medium or just low enough to maintain the flow of steam coming out of the pressure valve. Set timer for 10 minutes. Remove from heat and let rest or do ‘quick’ release method to release steam.
  • 2
    To make the fresh pasta, add flour to the bowl of a food processor, fitted w/the blade attachment. Beat eggs and oil in bowl and pour over the flour. Place the lid on the food processor and run the machine until combine and sticky consistency, about 15 seconds Dump the dough on floured flat working surface and knead 3 to 4 times. Form into a ball and wrap in plastic wrap. Refrigerate 20 minutes. When ready to roll out, unwrap dough and knead for 8 to 10 minutes. Cut into quarters, wrap dough back up if not using and set aside. Working with 1/4 of the dough, set up a pasta rolling machine and send dough through the largest setting (1) five times, folding between each turn. Continue to roll through the machine, moving to the next smallest setting each time. Stop when reach desired thickness (setting 8 on my machine). Repeat with remaining dough sections. Will make about 22-24 cannelloni shells. Cut dough into 4” sections and cover with damp towel until ready to fill.
  • 3
    Pre-heat oven at 350 degrees F. Heat oil in 12-inch skillet, add salt, onion, garlic and spinach and cook until onions and spinach are soft and liquid cooked off. Add onion/spinach mixture to a medium bowl and combine with remaining ingredients stir to reach a smooth consistency. Line the bottom of a greased casserole dish with a portion of the sauce. Fill each shell with 1/4 cup of filling, and roll up. Place in the baking sheet and top with more sauce. Sprinkle Parmesan and bake in preheated oven for 20 to 25 minutes or until hot and bubbling.

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