Savor the delicious take on traditional Italian cannelloni, Easter Bliss Rolls, and their comforting warmth. These delicate pasta tubes, enhanced with fresh spinach, are filled with a rich combination of sharp Parmesan, melted mozzarella, and creamy ricotta, making them ideal for your Pasqua table. These rolls, which are baked to golden perfection and topped with a rich tomato sauce and optional creamy béchamel, provide the perfect harmony of fresh, vibrant flavors and cheesy indulgence. Easter Bliss Rolls are a dish that will undoubtedly bring everyone together in blissful harmony, whether you're hosting a formal dinner or celebrating with family.
Easter Bliss Rolls
Rated 5.0 stars by 1 users
Servings
6
Prep Time
30 minutes
Cook Time
40 minutes
Calories
590
Author:
Angie M.
Savor the delicious take on traditional Italian cannelloni, Easter Bliss Rolls, and their comforting warmth. These delicate pasta tubes, enhanced with fresh spinach, are filled with a rich combination of sharp Parmesan, melted mozzarella, and creamy ricotta, making them ideal for your Pasqua table. These rolls, which are baked to golden perfection and topped with a rich tomato sauce and optional creamy béchamel, provide the perfect harmony of fresh, vibrant flavors and cheesy indulgence. Easter Bliss Rolls are a dish that will undoubtedly bring everyone together in blissful harmony, whether you're hosting a formal dinner or celebrating with family.
Ingredients
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2 cups (500g) ricotta cheese
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1 cup (100g) grated Parmesan or Pecorino Romano
1 ½ cups (150g) shredded mozzarella
1 egg
2 cups (250g) chopped fresh spinach (or frozen, thawed, and drained)
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1/4 teaspoon nutmeg (optional)
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Salt and black pepper, to taste
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12 cannelloni pasta tubes (or fresh lasagna sheets cut into 4-inch squares)
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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1 teaspoon dried oregano
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1 teaspoon dried basil (or fresh basil leaves)
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1/2 teaspoon red pepper flakes (optional)
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Salt and pepper, to taste
2 tablespoons butter
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2 tablespoons flour
2 cups milk
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1/2 teaspoon salt
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Pinch of nutmeg
For the Filling
For the Cannelloni
For the Tomato Sauce
For the Béchamel Sauce (Optional but Recommended)
Directions
Step 1: Prepare the Tomato Sauce
Heat olive oil in a saucepan over medium heat.
Sauté onions until soft (about 5 minutes), then add garlic and cook for 1 minute.
Pour in crushed tomatoes, add oregano, basil, red pepper flakes, salt, and pepper.
Simmer for 20 minutes, stirring occasionally. Set aside.
Step 2: Prepare the Béchamel Sauce (Optional but Delicious!)
In a small pot, melt butter over medium heat.
Add flour and whisk continuously for 1-2 minutes until golden.
Gradually add milk, whisking to prevent lumps.
Stir in salt and nutmeg, cook until thickened. Remove from heat.
Step 3: Make the Filling
In a large bowl, mix ricotta, Parmesan, mozzarella, egg, spinach, nutmeg, salt, and black pepper.
Stir until smooth and well combined.
Step 4: Assemble the Cannelloni
Preheat the oven to 375°F (190°C).
If using dry cannelloni tubes, stuff them with the filling using a piping bag or spoon.
Spread half of the tomato sauce on the bottom of a baking dish.
Arrange stuffed cannelloni in a single layer on top.
Pour the remaining tomato sauce and béchamel sauce (if using) over the cannelloni.
Sprinkle with extra Parmesan and mozzarella.
Step 5: Bake
Cover with foil and bake for 25 minutes.
Remove foil, bake uncovered for another 10-15 minutes until golden and bubbly.
Let it rest for 5 minutes before serving.