Description
A delightful dish that combines creamy ricotta cheese with fresh spinach, all wrapped in tender pasta tubes, perfect for family dinners or special occasions.
Ingredients
Scale
- 12 cannelloni pasta tubes
- 300 g fresh spinach, chopped
- 250 g ricotta cheese
- 500 ml marinara sauce
- 200 g mozzarella cheese, shredded
- 50 g grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked spinach with ricotta cheese. Mix well until you have a smooth filling. Taste and adjust seasoning with salt and pepper as needed.
- Using a spoon or a piping bag, carefully fill each cannelloni tube with the spinach and ricotta mixture. Place the filled cannelloni in a baking dish, ensuring they are snugly packed.
- Pour the marinara sauce over the filled cannelloni, making sure they are well covered. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Preheat your oven to 180°C (375°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and golden brown.
- Once baked, remove the dish from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, place the cannelloni in the oven at 350°F (175°C) until warmed through.
- If freezing, do so before baking and wrap tightly for up to three months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannelloni
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Spinach Ricotta Cannelloni, Italian recipe, vegetarian pasta, family dinner