Description
A comforting dish featuring plump pasta tubes filled with creamy ricotta and vibrant spinach, topped with a rich tomato sauce.
Ingredients
Scale
- 12 Cannelloni tubes
- 500g fresh spinach (or 250g frozen spinach)
- 250g ricotta
- 1 egg
- 2 garlic cloves
- 2 tablespoons olive oil
- 500ml tomato sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 180 °C (350 °F).
- Blanch the spinach: In a large pot, boil water and quickly immerse the spinach leaves for about 1 minute. Drain and rinse with cold water.
- Prepare the filling: Heat olive oil in a frying pan over medium heat. Add minced garlic and sauté until golden.
- Mix the sautéed spinach and garlic mixture with ricotta and the egg in a large mixing bowl. Season with salt and pepper.
- Stuff each cannelloni tube with the ricotta-spinach mixture.
- Assemble in a baking dish, spreading a thin layer of tomato sauce at the bottom and arranging the filled cannelloni upright. Pour remaining sauce over the top.
- Bake covered with aluminum foil for about 40 minutes. Remove foil and bake an additional 10-15 minutes until bubbling and golden.
- Serve warm and enjoy!
Notes
You can prepare the filling a day in advance and store it in the refrigerator. Consider using cottage cheese for a lighter option or adding herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg