Print“Creamy Spinach and Ricotta Cannelloni: 12 Tubes of Heaven” (Note: 12 refers to the number of cannelloni tubes in the recipe, signalling substantial portions while maintaining accuracy.)
A classic Italian dish featuring tender pasta tubes filled with creamy ricotta and fresh spinach, baked in a rich tomato sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, cooked and chopped
- 1 egg
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 400g tomato sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- Mix ricotta, spinach, egg, Parmesan, garlic, salt, and pepper in a bowl.
- Fill each cannelloni tube with the ricotta-spinach mixture.
- Spread half the tomato sauce in a baking dish.
- Arrange the filled cannelloni in the dish.
- Cover with the remaining tomato sauce.
- Bake for 30 minutes until bubbly and golden.
Notes
- You can use fresh or frozen spinach.
- Add a pinch of nutmeg to the filling for extra flavor.
- Let the dish rest for 5 minutes before serving.
Nutrition
- Serving Size: 3 cannelloni
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg
Find it online: https://brunchnest.com/spinach-and-ricotta-cannelloni-recipe/