Spinach Ricotta Cannelloni
Tender pasta tubes stuffed with a creamy spinach and ricotta filling, baked under a blanket of marinara and melted mozzarella until bubbling and golden. A comforting vegetarian classic perfect for a family dinner.
By YumYum Editorial · Vegan & Vegetarian
Prep: 30 min · Cook: 35 min · Total: 65 min · Serves 4
Ingredients
- 16 cannelloni tubes (or fresh lasagna sheets, rolled)
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 15 oz whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 egg
- 1/4 tsp ground nutmeg
- to taste Salt and black pepper, to taste
- 3 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- to taste Fresh basil, torn, to garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
- If using dried cannelloni tubes, boil them in salted water for 2 minutes less than package directions (they'll finish cooking in the oven); drain and lay flat to cool.
- Heat the olive oil in a small pan, sauté the garlic for 30 seconds, and stir into the squeezed spinach.
- In a bowl, combine the spinach, ricotta, 1/4 cup Parmesan, egg, nutmeg, salt, and pepper until well mixed.
- Spread 1 cup of marinara sauce over the bottom of the baking dish.
- Spoon or pipe the ricotta-spinach filling into each cannelloni tube and arrange them in a single layer over the sauce.
- Pour the remaining marinara sauce evenly over the filled tubes, then sprinkle with mozzarella and the remaining 1/4 cup Parmesan.
- Cover the dish with foil and bake for 25 minutes, then uncover and bake 10 more minutes until the cheese is bubbling and golden.
- Let rest for 5 minutes, garnish with fresh basil, and serve.