Cannelloni with Spinach and Ricotta
Spinach Ricotta Cannelloni
Welcome to my kitchen! Today, I’m going to share with you my delicious recipe for Spinach Ricotta Cannelloni. This classic Italian dish is sure to impress your family and friends. With the perfect combination of creamy ricotta cheese and nutritious spinach, this cannelloni will melt in your mouth. Let’s get started!
Ingredients
- 250g (8.8oz) cannelloni tubes
- 300g (10.6oz) fresh spinach, washed and chopped
- 400g (14.1oz) ricotta cheese
- 100g (3.5oz) grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 500ml (2 cups) marinara sauce
- Salt and pepper to taste
Directions
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, dried oregano, dried basil, and the egg. Mix well.
- Add the chopped spinach to the cheese mixture and mix until well combined. Season with salt and pepper.
- Using a spoon, carefully stuff each cannelloni tube with the spinach and ricotta filling. Place the filled cannelloni tubes in a greased baking dish.
- Pour the marinara sauce over the cannelloni, making sure they are fully covered.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cannelloni is golden and the sauce is bubbling.
- Remove from the oven and let it cool for a few minutes before serving.
Notes/Tips
- If you can’t find cannelloni tubes, you can use manicotti shells as a substitute.
- Feel free to add some grated mozzarella cheese on top of the cannelloni before baking for an extra cheesy touch.
- This dish pairs well with a fresh green salad and a glass of red wine.
Now that you have the secret to making the perfect Spinach Ricotta Cannelloni, it’s time to impress your dinner guests with this mouthwatering dish. Enjoy!
