Name: Cannelloni with Spinach and Ricotta
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 cannelloni tubes (or fresh pasta sheets); 2 cups ricotta cheese, drained; 2 cups cooked spinach, squeezed dry and finely chopped; 1/2 cup grated Parmesan cheese; 1 egg; 1/4 teaspoon ground nutmeg; 2 cups marinara sauce (homemade or store-bought); 1 1/2 cups shredded mozzarella cheese; 2 tablespoons olive oil; Salt and pepper, to taste; Fresh basil leaves, for garnish (optional)

Description

Cannelloni with Spinach and Ricotta is a classic Italian comfort dish featuring tender pasta tubes stuffed with a rich filling of creamy ricotta and vibrant spinach, all baked in a luscious tomato sauce and topped with melted cheese. Perfect for family dinners or special occasions, this satisfying dish is a vegetarian favorite from Italy. Keywords: cannelloni with spinach and ricotta, stuffed pasta recipe, vegetarian baked pasta, Italian comfort food.

Ingredients

Units Scale

12 cannelloni tubes (or fresh pasta sheets)
2 cups ricotta cheese, drained
2 cups cooked spinach, squeezed dry and finely chopped
1/2 cup grated Parmesan cheese
1 egg
1/4 teaspoon ground nutmeg
2 cups marinara sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella cheese
2 tablespoons olive oil
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine ricotta, spinach, Parmesan, egg, nutmeg, salt, and pepper. Mix well.
Spoon the filling into a piping bag or large zip-top bag and fill the cannelloni tubes.
Spread 1 cup of marinara sauce over the bottom of a greased 9×13 inch baking dish.
Arrange filled cannelloni in a single layer over the sauce.
Cover with the remaining marinara sauce, sprinkle with mozzarella cheese, and drizzle with olive oil.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is golden and bubbly.
Garnish with fresh basil before serving if desired.

Notes

Fresh pasta sheets can be rolled around the filling instead of using dried tubes.
To make ahead, assemble the dish and refrigerate (unbaked) for up to 24 hours.
For a richer flavor, add a layer of béchamel sauce over the cannelloni before baking.
Serve with a simple green salad and crusty bread.

Nutrition

Calories: 420
Sugar: 5g
Sodium: 480mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg