Spinach Ricotta Stuffed Cannelloni
This Spinach Ricotta Stuffed Cannelloni is a creamy, cheesy Italian classic perfect for cozy dinners and special occasions.
Servings: 4 servings
Ingredients
- 12 tubes Cannelloni fresh or dry
- 1 cup Ricotta cheese whole-milk, drained if watery
- 1 cup Mozzarella cheese shredded, part-skim or whole milk
- 1/2 cup Parmesan cheese freshly grated
- 1 Egg acts as binder
- 3 cups Fresh spinach finely chopped
- 2 cloves Garlic minced
- 1 teaspoon Olive oil for sautéing
- 1 tablespoon Italian seasoning dried oregano, basil, thyme, rosemary blend
- to taste Salt
- to taste Black pepper
- 2 cups Marinara sauce divided, smooth and flavorful
- 1/4 cup Mozzarella cheese extra for topping
- 2 tablespoons Parmesan cheese extra for topping
Instructions
- In a large skillet, heat 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 1-2 minutes until fragrant but not browned. Add chopped fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, Italian seasoning, salt, and pepper. Add the cooled spinach and garlic mixture and stir well until the filling is uniform and creamy.
- Preheat oven to 375°F (190°C). Spread 1 cup marinara sauce evenly across the bottom of a 9x13-inch baking dish.
- Using a small spoon or pastry bag, carefully fill each cannelloni tube with the spinach ricotta mixture. Place filled tubes in the baking dish over the marinara sauce.
- Pour the remaining 1 cup marinara sauce over the stuffed cannelloni tubes. Sprinkle extra mozzarella and Parmesan cheese on top for a golden crust.
- Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and lightly browned.
- Allow cannelloni to rest for 5 minutes before serving. Serve hot with a simple green salad or crusty bread.
Equipment
- Large skillet
- Mixing bowl
- Baking dish
- Small saucepan
- Spatula or spoon
- Pastry bag or small spoon
Notes
- Do not overfill cannelloni tubes to prevent bursting during baking.
- Ensure fresh spinach is cooked and drained well to avoid watery filling.
- Cover pasta completely with sauce during baking to soften dry tubes properly.
- Leftovers store well in the fridge for 3 days and can be frozen before baking for up to 2 months.
- Use part-skim cheeses and add herbs like basil or parsley to enhance flavor and nutrition.
