Spinach and Ricotta Cannelloni
Indulge in the comforting flavors of homemade Spinach and Ricotta Cannelloni, a classic Italian-inspired pasta dish that's both hearty and elegant. Tender cannelloni tubes are generously filled with a creamy mixture of ricotta cheese, fresh spinach, and a hint of nutmeg, then smothered in rich marinara sauce and topped with gooey melted mozzarella. This baked pasta recipe is a perfect balance of savory garlic, Parmesan, and herbs, creating a flavorful filling that’s easy to pipe into the tubes for stress-free preparation. Ideal for a cozy family dinner or entertaining guests, this dish bakes to golden perfection in under 40 minutes and pairs beautifully with a crisp green salad or garlic bread. Whether you’re looking for a vegetarian main course or a crowd-pleasing Italian favorite, Spinach and Ricotta Cannelloni is sure to delight every palate.
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Recipe Information
Ingredients
- 12 pieces Dried cannelloni tubes
- 500 grams Fresh spinach
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 150 grams Mozzarella cheese
- 1 large Egg
- 2 pieces Garlic cloves, minced
- 700 ml Marinara sauce
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 190°C (375°F) and grease a large baking dish with olive oil.
Bring a large pot of water to a boil, add a pinch of salt, and blanch the spinach for 1-2 minutes until wilted. Drain and rinse with cold water, then squeeze out excess liquid and finely chop.
In a mixing bowl, combine chopped spinach, ricotta cheese, grated Parmesan, egg, minced garlic, dried oregano, ground nutmeg, salt, and black pepper. Mix until well combined.
Transfer the filling mixture to a piping bag (or a plastic bag with the corner snipped off) to easily fill the cannelloni tubes.
Spread 1/4 of the marinara sauce evenly over the bottom of the greased baking dish.
Fill each cannelloni tube with the ricotta-spinach mixture and place them in a single layer on the marinara sauce within the baking dish.
Pour the remaining marinara sauce evenly over the filled cannelloni tubes, ensuring they are fully covered to prevent drying out during baking.
Top with shredded mozzarella cheese and an additional sprinkle of Parmesan, if desired.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 15 minutes, or until the cheese is golden and bubbly.
Let the cannelloni rest for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 5876 mg | 255% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 21.1 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3219 mg | 248% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 726 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.
