Cannelloni with Spinach Raisins and Pine Nuts
Discover a delightful twist on classic Italian comfort food with this Cannelloni with Spinach, Raisins, and Pine Nuts recipe! Tender cannelloni tubes are generously stuffed with a creamy ricotta and spinach filling, enhanced by the subtle sweetness of raisins and the nutty crunch of toasted pine nuts. A rich layer of tomato passata and melted mozzarella crowns the dish, creating the ultimate baked pasta masterpiece. Perfect for family dinners or special occasions, this recipe offers a harmony of textures and flavors in every bite. Simple to prepare yet impressively elegant, it’s a vegetarian crowd-pleaser that proves wholesome can also be indulgent.
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Recipe Information
Ingredients
- 12 pieces Dried cannelloni tubes
- 400 grams Fresh spinach
- 50 grams Raisins
- 30 grams Pine nuts
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 500 ml Tomato passata
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- to taste Salt
- to taste Black pepper
- 125 grams, shredded Mozzarella cheese
Instructions
Preheat your oven to 180°C (350°F).
Bring a large pot of salted water to a boil. Cook the dried cannelloni tubes for 3-4 minutes until slightly softened but still firm. Drain and set aside on a clean kitchen towel to cool.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3 minutes until softened. Add the minced garlic and cook for an additional minute.
Add the fresh spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and transfer the mixture to a bowl to cool slightly.
Once the spinach mixture is cool, stir in the ricotta cheese, grated Parmesan cheese, raisins, and pine nuts. Season with salt and black pepper to taste. Mix until well combined.
Using a small spoon or piping bag, carefully stuff each cannelloni tube with the spinach filling, being cautious not to overfill.
In the same pan, heat the remaining 1 tablespoon of olive oil. Pour in the tomato passata and season with salt and black pepper. Simmer the sauce for 5 minutes over medium heat.
Spread a thin layer of the tomato sauce across the bottom of a large baking dish. Arrange the filled cannelloni tubes in a single layer on top of the sauce.
Pour the remaining tomato sauce evenly over the cannelloni. Sprinkle the shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Cannelloni with Spinach, Raisins, and Pine Nuts!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1040 mg | 45% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 16.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 568 mg | 44% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 720 mg | 15% | |
*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.
