Description
Classic Italian ricotta and spinach cannelloni baked in tomato sauce and topped with melted cheese. This comforting vegetarian pasta dish features tender cannelloni tubes stuffed with a creamy ricotta and spinach filling, then baked until bubbly and golden.
Ingredients
- 12 cannelloni pasta tubes
- 2 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups tomato marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Instructions
- Preheat the oven to 180°C (350°F).
- Heat olive oil in a pan over medium heat and sauté the minced garlic for about 30 seconds.
- Add chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl combine ricotta cheese, egg, half of the Parmesan, salt, pepper, oregano, basil, and the cooked spinach.
- Mix until the filling is well combined and creamy.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Fill the cannelloni tubes with the ricotta-spinach mixture using a spoon or piping bag.
- Arrange the stuffed cannelloni in the baking dish in a single layer.
- Pour the remaining marinara sauce evenly over the pasta.
- Sprinkle mozzarella and the remaining Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until the cheese is melted and lightly golden.
- Let rest for 5 minutes before serving.
Notes
- Frozen spinach can be used; thaw and squeeze out excess moisture first.
- A piping bag makes stuffing the cannelloni easier.
- Add a pinch of nutmeg to the ricotta mixture for a traditional Italian flavor.
- You can substitute cannelloni tubes with cooked lasagna sheets rolled around the filling.
- Let the dish rest before serving so the filling sets properly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian