Description
Creamy ricotta and spinach stuffed cannelloni baked in rich tomato sauce and topped with golden melted cheese. A comforting, crowd-pleasing Italian classic perfect for family dinners.
Ingredients
Scale
- 12 cannelloni pasta tubes
- 2 cups ricotta cheese (about 480 grams)
- 2 cups fresh spinach, finely chopped (about 60 grams)
- 1 1/2 cups shredded mozzarella cheese (about 150 grams)
- 1/2 cup grated Parmesan cheese (about 50 grams)
- 3 cups tomato sauce (about 720 milliliters)
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Heat olive oil in a small pan and sauté minced garlic until fragrant.
- In a mixing bowl, combine ricotta, chopped spinach, egg, sautéed garlic, salt, black pepper, and half of the Parmesan cheese. Mix until smooth.
- Spread 1 cup of tomato sauce evenly on the bottom of a baking dish.
- Fill each cannelloni tube with the ricotta mixture and arrange in a single layer in the dish.
- Pour the remaining tomato sauce over the pasta, ensuring all tubes are covered.
- Sprinkle mozzarella and remaining Parmesan evenly on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until cheese is melted and lightly golden.
- Let rest for 5 to 10 minutes before serving.
Notes
- Squeeze excess moisture from spinach to prevent watery filling.
- Do not overfill pasta tubes to avoid splitting.
- Let the dish rest before serving for easier slicing.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg