Description
Delicious and comforting Spinach Ricotta Cannelloni, a classic Italian dish of tender pasta tubes filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese.
Ingredients
Scale
Cannelloni:
- 12 cannelloni pasta tubes
Spinach Ricotta Filling:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Other:
- 2 cups marinara sauce
- Fresh basil for garnish
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook cannelloni: Boil cannelloni tubes until slightly undercooked, then drain and set aside.
- Prepare filling: Sauté garlic and spinach, then combine with ricotta, mozzarella, Parmesan, egg, and seasonings.
- Assemble: Fill cannelloni tubes with spinach ricotta mixture and place in baking dish with marinara sauce.
- Bake: Cover with foil and bake, then uncover and bake until bubbly. Garnish with basil before serving.
Notes
- You can use manicotti shells or rolled lasagna sheets if cannelloni is not available.
- Can be assembled ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 cannelloni
- Calories: 410
- Sugar: 7g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
