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Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni
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Spinach Ricotta Cannelloni is a hearty and elegant vegetarian dish featuring creamy ricotta cheese and tender spinach wrapped in pasta tubes, baked with flavorful marinara sauce and topped with parmesan cheese. It offers a perfect balance of fresh, rich, and savory flavors, making it simple to prepare, crowd-pleasing, and suitable for weeknight dinners or special occasions.

Ingredients

Scale

Filling Ingredients

  • 2 cups fresh spinach, chopped
  • 1 ½ cups ricotta cheese
  • ½ cup grated parmesan cheese
  • 1 large egg
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • Salt and pepper to taste

Other Ingredients

  • 12 cannelloni tubes (fresh or pre-cooked)
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
  • Extra parmesan cheese for topping

Instructions

  1. Prepare the Filling: Sauté finely chopped garlic and onion in olive oil over medium heat until translucent. Add fresh spinach and cook until just wilted. Let the mixture cool slightly, then combine with ricotta cheese, grated parmesan, egg, salt, and pepper in a bowl to form a creamy, flavorful filling.
  2. Stuff the Cannelloni Tubes: Use a small spoon or a piping bag to carefully fill each cannelloni tube with the spinach and ricotta mixture. Handle gently to avoid breaking the tubes, and place the filled tubes on a plate as you work.
  3. Assemble the Dish: Spoon a thin layer of marinara sauce into the bottom of a baking dish. Arrange the stuffed cannelloni side by side on top. Cover generously with the remaining marinara sauce and sprinkle extra parmesan cheese over everything for a golden crust.
  4. Bake Until Bubbly and Golden: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 30 minutes. Remove the foil for the last 10 minutes of baking to allow the cheese to brown and the sauce to bubble beautifully.

Notes

  • Drain the spinach well to remove excess moisture and prevent a watery filling.
  • Fresh pasta cooks faster and offers a softer texture; pre-cooked cannelloni tubes save time.
  • Using a piping bag makes stuffing cannelloni tubes quicker and neater.
  • Allow the baked dish to rest for 10 minutes before serving for easier slicing.
  • Enhance flavor by adding fresh herbs like basil, oregano, or a pinch of nutmeg.

Nutrition

Keywords: spinach, ricotta, cannelloni, vegetarian, Italian, baked pasta, comfort food

Find it online: https://marygourmet.com/spinach-ricotta-cannelloni/