Ricotta Spinach Cannelloni
Discover the ultimate comfort food with this Ricotta Spinach Cannelloni recipe, a creamy, cheesy pasta dish that's both hearty and elegant. Tender cannelloni tubes are generously filled with a luscious mixture of ricotta, fresh sautéed spinach, Parmesan, and a hint of nutmeg for a subtle depth of flavor. Smothered in rich marinara sauce and topped with a golden layer of melted mozzarella, this baked casserole is irresistibly indulgent. Perfect for family dinners or special occasions, this easy-to-follow recipe is ready in just an hour and pairs beautifully with a crisp green salad or garlic bread. Garnish with fresh basil for a restaurant-quality touch and savor every bite of this Italian classic! Keywords: ricotta spinach cannelloni, baked pasta recipe, vegetarian Italian dish, creamy ricotta filling.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 450 grams Ricotta cheese
- 250 grams Spinach, fresh
- 60 grams Parmesan cheese, grated
- 120 grams Mozzarella cheese, shredded
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.25 teaspoons Nutmeg, ground
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 700 milliliters Marinara sauce
- 10 leaves Basil, fresh (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Parboil the cannelloni tubes for 4-5 minutes, or until slightly softened but still firm. Drain and rinse with cold water, then set aside.
In a large skillet over medium heat, warm the olive oil. Add minced garlic and sautée for 1-2 minutes until fragrant.
Add the spinach to the skillet and cook for 3-4 minutes, stirring, until wilted. Remove from heat and allow to cool for 5 minutes. Squeeze out excess moisture and chop finely.
In a large mixing bowl, combine ricotta cheese, chopped spinach, Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using a piping bag or small spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture. Avoid overstuffing to prevent tearing.
Spread 1/3 of the marinara sauce evenly across the bottom of a 9x13-inch (23x33 cm) baking dish.
Arrange the filled cannelloni tubes in a single layer over the sauce.
Cover the cannelloni with the remaining marinara sauce, ensuring all tubes are fully covered to avoid drying out.
Sprinkle shredded mozzarella cheese evenly 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 15 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1452 mg | 63% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 695 mg | 53% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 571 mg | 12% | |
*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.
