Description
Delicious and comforting Spinach Ricotta Cannelloni is a classic Italian dish that combines tender pasta tubes filled with a creamy spinach and ricotta mixture, topped with marinara sauce and melted cheese. This vegetarian recipe is perfect for a cozy family dinner or entertaining guests.
Ingredients
Scale
Cannelloni:
- 12 cannelloni pasta tubes
Spinach Ricotta Filling:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 5 cups fresh spinach, chopped
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Additional Ingredients:
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Chopped basil or parsley for garnish (optional)
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the cannelloni: Boil salted water and cook cannelloni tubes until al dente. Drain and set aside.
- Prepare the filling: Sauté garlic and spinach in olive oil. Combine with ricotta, Parmesan, egg, nutmeg, salt, and pepper.
- Fill the cannelloni: Stuff each tube with the spinach ricotta mixture.
- Assemble and bake: Spread marinara sauce in the baking dish, place filled cannelloni, top with remaining sauce and mozzarella. Bake covered, then uncovered until golden.
- Serve: Let the dish rest before serving. Garnish with basil or parsley if desired.
Notes
- You can use thawed and squeezed dry frozen spinach instead of fresh.
- This dish can be assembled up to 1 day ahead and refrigerated before baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 410
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 95 mg
