Spinach and Ricotta Cannelloni

Savor the comforting classic Italian dish of cannelloni filled with creamy ricotta and vibrant spinach, seasoned to perfection and baked in a rich tomato sauce. This hearty, warming meal is a delightful way to express love through food.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 4

Ingredients

8 oz fresh spinach

15 oz ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

1/2 tsp nutmeg

Salt to taste

Pepper to taste

12 cannelloni tubes

2 cups marinara sauce

1 cup shredded mozzarella cheese

1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat and sauté the spinach until wilted. Remove and let cool.

3. In a mixing bowl, combine ricotta, Parmesan, egg, nutmeg, salt, and pepper. Stir in the cooled spinach until well blended.

4. Fill each cannelloni tube with the spinach and ricotta mixture using a piping bag or small spoon.

5. Spread 1 cup of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni on top in a single layer.

6. Pour the remaining marinara sauce over the cannelloni and sprinkle with mozzarella cheese.

7. Cover the dish with foil and bake for 25 minutes, then remove foil and bake for another 15 minutes until cheese is golden and bubbly.

8. Let the dish cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.