Uruguay By Food Enthusiasts · 6 min read

National Dish Uruguay: Canelones de Espinaca y Ricota (Recipe)

Baked spinach and ricotta cannelloni in tomato sauce topped with melted cheese

In this article

Meet Canelones de Espinaca y Ricota, a comforting Uruguayan classic that earns a place of honour at almost every family table. Tender pasta tubes are filled with fresh spinach and creamy ricotta, then baked under a rich tomato sauce and a blanket of melted cheese. It is the kind of dish that pleases the heart as much as the palate, equally at home at a relaxed midweek supper or a festive celebration. Bring a taste of the River Plate straight to your own kitchen.

About Canelones de Espinaca y Ricota

Canelones de Espinaca y Ricota are a genuine delicacy from Uruguay, and they hold a special place in nearly every household. These filled pasta tubes bring together the flavours of fresh spinach and creamy ricotta in a combination that delights both heart and palate. A delicate filling paired with a generous sauce makes the dish perfect for any occasion. Whether served at a family dinner or as a main course for a festive gathering, the canelones are always a hit.

Ingredients (serves 1–2)

250 g fresh spinach
200 g ricotta
8 cannelloni tubes
200 ml tomato sauce
100 g grated cheese
1 small onion
2 tablespoons olive oil
Salt and pepper to taste

Shopping for the ingredients

To make Canelones de Espinaca y Ricota, you first need to gather the right ingredients. Visit your local supermarket or a greengrocer to pick up fresh spinach and good-quality ricotta. Choose a tomato sauce made from quality ingredients, or consider making your own to deepen the flavour. Alongside the main components you will also need seasonings and cheese to round the dish off. If you enjoy stuffed pasta, the same shopping basket will serve you well for Ricotta and Spinach Ravioli.

Preparing the dish

Careful preparation is key to an outstanding plate of Canelones de Espinaca y Ricota. Begin by washing the spinach thoroughly and blanching it in a pan of boiling water for 2–3 minutes. Once blanched, drain the spinach well and chop it roughly. In a frying pan, sauté the onion in olive oil until golden, then add the spinach and the ricotta. Mix everything together well and season the filling with salt and pepper.

Step-by-step instructions

Preheat the oven to 180 °C.
Spread the tomato sauce across the base of a baking dish.
Fill the cannelloni tubes with the spinach and ricotta mixture.
Lay the filled cannelloni into the tomato sauce.
Scatter the dish with grated cheese.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for a further 10 minutes, until the cheese is golden.

Gluten-free / lactose-free version

For a gluten-free take on Canelones de Espinaca y Ricota, use gluten-free cannelloni, widely available in health-food shops. Alternatively, you can shape the “tubes” creatively from courgette or potato slices. For a lactose-free version, simply choose lactose-free ricotta and cheese. That way the dish stays enjoyable for anyone with a lactose intolerance, without sacrificing any of its delicious flavour.

Tips for vegans and vegetarians

For anyone after a vegan version of Canelones de Espinaca y Ricota, the ingredients are easy to adapt. Replace the ricotta with a blend of puréed cashews or a plant-based quark alternative. The cheese can likewise be swapped for one of the many vegan cheese alternatives now found in most supermarkets. The dish remains a nourishing and tasty option for vegans and vegetarians, with no loss of the creaminess you expect. For more meat-free inspiration, try a Rustic Vegetable Tart.

More tips and tricks

When cooking Canelones de Espinaca y Ricota, a few pointers help guarantee the best result. Make sure the spinach is not too wet before you fill the tubes, as excess moisture can leave the dish watery. Experiment with different cheeses to vary the aroma, or fold extra vegetables into the filling for added texture. A pinch of nutmeg can also lend the filling extra depth and lift the whole eating experience.

Adapting the recipe to your taste

Canelones de Espinaca y Ricota are an extremely flexible dish that adapts easily to personal preference. You might add other vegetables such as mushrooms or peppers to give the filling a new texture and flavour. You can also try different sauces — a béchamel in place of the tomato sauce, for instance. Tweaks like these let you reinterpret the dish again and again and keep it exciting.

Ingredient substitutions

If you do not have fresh ingredients to hand, a few substitutions can be a real help when making Canelones de Espinaca y Ricota. Frozen spinach is a practical solution that saves time during preparation. The ricotta can also be replaced with cottage cheese or quark, which will subtly change the texture and flavour. Keep an eye on the consistency of each ingredient so you can adjust the filling correctly. A similar swap-friendly approach works beautifully for Spinach Gnocchi.

Drink pairing ideas

The mellow flavours of Canelones de Espinaca y Ricota harmonise well with a range of drinks. A fresh, chilled white wine or a light rosé makes an excellent partner, highlighting the flavour of the filling. For an alcohol-free option, try sparkling water with lemon or a vibrant, fruity juice. Drinks like these complement the meal without distracting from its delicious aromas.

Serving and presentation ideas

Presentation plays a big part in serving Canelones de Espinaca y Ricota in an appealing way. Garnish the dish with fresh herbs such as basil or parsley to add a touch of colour. You can also arrange the cannelloni in an attractive deep plate and spoon the sauce over them to show them off. A few toasted pine nuts or a flourish of freshly grated parmesan add the finishing touch.

A bit of history

Canelones de Espinaca y Ricota have their roots in Italian cooking and have since secured a firm place in Uruguay. These filled pasta tubes grew popular through the immigration of Italian families to South America. Today they are found in countless Uruguayan homes and restaurants and are enjoyed enormously. More than just comfort food, they are a mark of culinary tradition handed down from generation to generation — a fine example of Uruguayan cuisine.

More recipe ideas

Summary: Canelones de Espinaca y Ricota

In short, Canelones de Espinaca y Ricota are a delicious dish that captures the flavours of Uruguay to perfection. With plenty of room for adaptation and a straightforward method, they are ideal for any occasion. Whether for a family meal or a special celebration, these filled pasta tubes are sure to become the highlight of your table. Discover the tradition and depth of flavour in this distinctive dish and let the cooking of Uruguay win you over.