Ingredients
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 2 cups fresh spinach, chopped
- 1 egg, lightly beaten
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Feel free to substitute the spinach with kale or Swiss chard for a different twist, and use gluten-free pasta if you have dietary restrictions.
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.
- In a large skillet over medium heat, add a tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped spinach to the skillet, cooking until wilted. Remove from heat and let it cool slightly.
- In a large bowl, combine the ricotta cheese, half of the Parmesan cheese, the cooked spinach, and the beaten egg. Season with salt and pepper to taste.
- Fill each cannelloni tube with the ricotta and spinach mixture using a spoon or piping bag.
- Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
- Arrange the filled cannelloni tubes in a single layer over the sauce.
- Pour the remaining marinara sauce over the cannelloni, ensuring each tube is well-covered.
- Sprinkle the mozzarella cheese and the remaining Parmesan cheese over the top.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International