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Spinach and Ricotta Cannelloni

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by

byterecipes
in , , ,

This Spinach and Ricotta Cannelloni recipe is a delightful Italian dish featuring tender pasta tubes filled with a creamy spinach and ricotta mixture, baked to perfection in a rich tomato sauce and topped with melted cheese. Ideal for family dinners or special occasions, this recipe is both comforting and impressive.

Appliances and Special Utensils

Ingredients

  • 12 cannelloni tubes
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 oz fresh spinach, washed and chopped
  • 15 oz ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • Salt and pepper to taste
  • 4 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Fresh basil for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Cook Cannelloni: Bring a large pot of salted water to a boil. Cook the cannelloni tubes according to the package instructions until al dente. Drain and set aside.

  3. Prepare Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

  4. Mix Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of the Parmesan cheese, and the beaten egg. Stir in the cooked spinach mixture. Season with salt and pepper to taste.

  5. Fill Cannelloni: Using a piping bag or a plastic zip-top bag with the corner cut off, fill each cannelloni tube with the spinach and ricotta mixture. Alternatively, you can use a small spoon to fill the tubes.

  6. Assemble Dish: Spread 1 cup of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange the filled cannelloni tubes in a single layer over the sauce. Pour the remaining marinara sauce evenly over the cannelloni.

  7. Add Cheese: Sprinkle the shredded mozzarella cheese and the remaining 1/2 cup of grated Parmesan cheese over the top.

  8. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

  9. Serve: Let the cannelloni rest for a few minutes before serving. Garnish with fresh basil and enjoy your delightful Spinach and Ricotta Cannelloni!