Description
A comforting baked cannelloni filled with creamy ricotta and spinach, topped with rich tomato sauce and melted mozzarella. This classic Italian-inspired dish is hearty, satisfying, and perfect for family dinners or make-ahead meals.
Ingredients
Scale
- 12 cannelloni pasta tubes
- 2 cups ricotta cheese
- 2 cups fresh spinach, finely chopped
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 3 cups crushed tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ricotta cheese, chopped spinach, ¾ cup mozzarella, parmesan, salt, black pepper, and dried oregano. Mix until smooth and well blended.
- In a saucepan over medium heat, warm olive oil and sauté minced garlic for 1 minute. Add crushed tomatoes and simmer for 5 to 7 minutes.
- Spread 1 cup of the tomato sauce evenly across the bottom of a baking dish.
- Fill each cannelloni tube with the ricotta mixture and arrange them in a single layer in the dish.
- Pour remaining tomato sauce evenly over the pasta and sprinkle with the remaining ¾ cup mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is melted and lightly golden.
- Let rest for 10 minutes before serving.
Notes
- Drain spinach thoroughly to prevent excess moisture in the filling.
- Let the dish rest before slicing so the filling sets properly.
- For extra flavor, add a pinch of nutmeg to the ricotta mixture.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
Keywords: cannelloni, baked pasta, ricotta spinach pasta, italian comfort food, vegetarian pasta bake