{"id":2748,"date":"2026-10-11T13:56:00","date_gmt":"2026-10-11T13:56:00","guid":{"rendered":"https:\/\/www.lapergolamarseille.fr\/?p=2748"},"modified":"2026-10-11T13:56:00","modified_gmt":"2026-10-11T13:56:00","slug":"ricotta-and-spinach-recipes","status":"publish","type":"post","link":"https:\/\/www.lapergolamarseille.fr\/en\/ricotta-and-spinach-recipes\/","title":{"rendered":"Ricotta and Spinach Recipes: My Cannelloni au Gratin and 3 Ideas"},"content":{"rendered":"<p class=\"wp-block-paragraph\">With ricotta and spinach, you can make cannelloni au gratin, lasagna, creamy pan-fried pasta, or a frittata. My favorite is still cannelloni: a creamy ricotta, spinach, and Parmesan filling, rolled into pasta tubes and baked au gratin under a tomato sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In October, when the sun is still warming the pergola at noon, this is the dish I put right in the middle of the table. You\u2019ll see: no one leaves a single crumb.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients for 4 people<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>16 dry cannelloni (no precooking required) (about 200 g)<\/li>\n\n<li>600 g fresh spinach (or 450 g frozen spinach leaves)<\/li>\n\n<li>400 g ricotta<\/li>\n\n<li>1 egg<\/li>\n\n<li>80 g grated Parmesan (50 g for the filling, 30 g for the topping)<\/li>\n\n<li>2 cloves of garlic<\/li>\n\n<li>3 tablespoons of olive oil<\/li>\n\n<li>700 ml of tomato sauce (passata)<\/li>\n\n<li>100 ml of water<\/li>\n\n<li>1 pinch of sugar<\/li>\n\n<li>6 basil leaves<\/li>\n\n<li>Nutmeg, salt, pepper<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">For 2 people, halve all the quantities and use a smaller baking dish, about 15 x 20 cm: the cooking times remain the same.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong> 30 min \u00b7 <strong>Cooking:<\/strong> 1 h \u00b7 <strong>Rest:<\/strong> 5 min<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Step-by-Step Recipe<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Prepare the sauce: Saut\u00e9 1 minced garlic clove in 2 tablespoons of olive oil for 1 minute, without browning it. Pour in the tomato pur\u00e9e and water, add the sugar and salt, and let it simmer for 15 minutes over low heat. Remove from the heat and stir in the chopped basil.<\/li>\n\n<li>Wash the spinach and remove the thick stems. Saut\u00e9 it for 3 to 4 minutes in a large skillet with the last spoonful of oil and the second crushed garlic clove. If you\u2019re using frozen spinach, just let it thaw.<\/li>\n\n<li>Drain the spinach, squeeze it firmly with the back of a spoon to remove the water, then chop it coarsely. This step prevents the filling from releasing water.<\/li>\n\n<li>In a mixing bowl, combine the ricotta, spinach, egg, and 50 g of Parmesan. Season with a generous grating of nutmeg, salt, and pepper.<\/li>\n\n<li>Preheat the oven to 180 \u00b0C. Pour one-third of the sauce into the bottom of a baking dish measuring about 20 x 30 cm.<\/li>\n\n<li>Put the filling into a piping bag, or into a freezer bag with one corner cut off, and fill the cannelloni. Arrange them side by side in the baking dish.<\/li>\n\n<li>Pour the remaining sauce over the top: the pasta must be completely covered, otherwise it will remain hard. Cover with aluminum foil and bake for 30 minutes.<\/li>\n\n<li>Remove the aluminum foil, sprinkle the remaining Parmesan on top, and bake for another 15 minutes, until the top is golden brown and a knife tip slides through the pasta without resistance. Let it rest for 5 minutes before serving.<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1266\" height=\"810\" src=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2.webp\" alt=\"Preparing the ricotta and spinach filling and stuffing the cannelloni on a rustic table\" class=\"wp-image-2701\" srcset=\"https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2.webp 1266w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2-300x192.webp 300w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2-1024x655.webp 1024w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2-768x491.webp 768w, https:\/\/www.lapergolamarseille.fr\/wp-content\/uploads\/2026\/10\/recettes-ricotta-epinards-2-18x12.webp 18w\" sizes=\"auto, (max-width: 1266px) 100vw, 1266px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">My Cooking Tips<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>If your ricotta is very moist, let it drain for 30 minutes in a fine-mesh strainer: the filling will hold its shape better when you cut it.<\/li>\n\n<li><strong>Saut\u00e9ed Ricotta and Spinach Pasta<\/strong> : While 350 g of pasta is cooking, saut\u00e9 200 g of baby spinach with a little garlic, then add 250 g of ricotta, a ladleful of the pasta cooking water, and the zest of one lemon. Mix with the drained pasta\u2014it\u2019s ready in 15 minutes.<\/li>\n\n<li><strong>Frittata<\/strong> : Beat 6 eggs with 150 g of ricotta, 200 g of wilted and squeezed spinach, and 30 g of Parmesan. Cook for 10 to 12 minutes over low heat, covered, in a 24-cm oiled skillet, until the center is set.<\/li>\n\n<li><strong>Lasagna<\/strong> : Layer lasagna noodles, tomato sauce, and the same filling in three layers, then bake for 35 to 40 minutes at 180 \u00b0C.<\/li>\n\n<li>At the Noailles market, I sometimes substitute Swiss chard for spinach: same method, using only the green parts of the leaves.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Under the pergola: how to serve<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I serve the cannelloni on a platter, with a arugula salad dressed with olive oil. To drink, a Cassis white wine or a well-chilled ros\u00e9\u2014in moderation. If the wind picks up, we close the slats, and the dish stays warm until the last serving.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">You can assemble the dish in the morning, cover it, and store it in the refrigerator; if you do, add 5 to 10 minutes to the cooking time. Leftovers will keep for 2 to 3 days in the refrigerator and can be reheated in the oven at 160 \u00b0C, covered.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Your Questions<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">What goes well with ricotta?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ricotta has a mild, milky flavor, so it pairs well with bold flavors: spinach, Swiss chard, lemon, basil, tomato, garlic, and Parmesan. In the fall, try it with roasted squash or saut\u00e9ed mushrooms. For something sweet, try it with honey, figs, and walnuts.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What's the easiest recipe using ricotta?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ricotta-Lemon Pasta: Mix the ricotta with a little pasta water, lemon zest, Parmesan, and pepper, then toss in the hot pasta. It\u2019s ready by the time the pasta finishes cooking.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">What vegetables go well with ricotta?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Start with the green vegetables: spinach, Swiss chard, zucchini, peas, and broccoli. Roasted vegetables like eggplant, bell peppers, or butternut squash also work very well, because the ricotta adds a touch of sweetness.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Can we use frozen spinach?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Yes, use 450 g of frozen spinach leaves to replace 600 g of fresh spinach. Let them thaw, then squeeze them very firmly in a clean dish towel: it\u2019s the remaining water that makes the filling soggy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Should you pre-cook the cannelloni?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Not if they're labeled \u00abno pre-cooking required\u00bb: they cook right in the sauce. They just need to be completely covered by the sauce, and the dish should remain covered for the first half hour.<\/p>","protected":false},"excerpt":{"rendered":"<p>Cannelloni au gratin with tomato sauce, creamy pan-fried pasta, frittata, or lasagna: all my recipes featuring ricotta and spinach, perfect for serving under the pergola.<\/p>","protected":false},"author":2,"featured_media":2700,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kadence_starter_templates_imported_post":false,"_lapergola_no_dropcap":false,"_lapergola_seo_title":"","_lapergola_seo_description":"","_lapergola_noindex":false,"footnotes":""},"categories":[45],"tags":[],"class_list":["post-2748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette-de-cuisine-et-pergola"],"_links":{"self":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2748","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/comments?post=2748"}],"version-history":[{"count":1,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2748\/revisions"}],"predecessor-version":[{"id":2912,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/posts\/2748\/revisions\/2912"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media\/2700"}],"wp:attachment":[{"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/media?parent=2748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/categories?post=2748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lapergolamarseille.fr\/en\/wp-json\/wp\/v2\/tags?post=2748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}