Cannelloni Fiorentina
Indulge in the rich and comforting flavors of Cannelloni Fiorentina, a classic Italian baked pasta dish that’s perfect for dinner parties or cozy family meals. This recipe combines tender cannelloni pasta tubes stuffed with a luscious filling of fresh spinach, creamy ricotta, and a touch of nutmeg for depth. The cannelloni are nestled in a vibrant tomato sauce infused with sautéed garlic, onions, and aromatic herbs, then topped with a generous layer of gooey mozzarella cheese for an irresistibly golden finish. With just 30 minutes of prep and simple, wholesome ingredients, this vegetarian delight strikes the perfect balance between elegance and ease. Serve warm with a crisp green salad and crusty bread for a truly authentic Italian feast.
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Recipe Information
Ingredients
- 12 pieces cannelloni pasta tubes
- 500 grams fresh spinach
- 250 grams ricotta cheese
- 50 grams parmesan cheese
- 200 grams mozzarella cheese
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 medium onion
- 2 pieces garlic cloves
- 500 grams tomato passata
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sugar
Instructions
Preheat the oven to 180°C (350°F).
Boil a large pot of salted water and blanch the spinach for 1–2 minutes until wilted. Drain and squeeze out excess water. Chop finely.
In a bowl, combine the chopped spinach, ricotta cheese, grated parmesan, egg, salt, pepper, and nutmeg. Mix well to form the filling.
Heat olive oil in a skillet over medium heat. Finely chop the onion and garlic, add to the skillet, and sauté until soft and translucent, about 5 minutes.
Add the tomato passata, dried oregano, dried basil, and sugar to the skillet. Simmer the tomato sauce for 10 minutes. Adjust salt and pepper to taste.
Spread a thin layer of the tomato sauce in the bottom of a baking dish.
Using a piping bag or spoon, fill the cannelloni pasta tubes with the spinach-ricotta mixture.
Arrange the filled cannelloni in a single layer in the baking dish.
Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle grated mozzarella cheese on top.
Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the Cannelloni Fiorentina rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 38.2 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3502 mg | 269% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
