Italian Sausage Spinach and Ricotta Cannelloni Kelsey Nixon

Indulge in the comforting flavors of Kelsey Nixon's Italian Sausage Spinach and Ricotta Cannelloni, a hearty baked pasta dish that's perfect for family dinners or special occasions. This recipe features tender cannelloni shells generously stuffed with a savory filling of seasoned Italian sausage, wilted spinach, creamy ricotta, and Parmesan cheese, all infused with aromatic garlic and herbs like basil and oregano. Covered with rich marinara sauce and topped with melted mozzarella, this dish bakes to golden, bubbly perfection in just under an hour. With its blend of classic Italian ingredients and impressive presentation, this recipe brings restaurant-quality flavor to your home kitchen. Serve it with a crisp salad or warm garlic bread for a complete, satisfying meal!

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 pound Italian sausage, casings removed
• 3 cups Baby spinach, chopped
• 1 cup Ricotta cheese
• 1 cup Parmesan cheese, grated
• 1 Egg
• 2 cloves Garlic, minced
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 pieces Cannelloni shells
• 3 cups Marinara sauce
• 1.5 cups Mozzarella cheese, shredded
• 1 tablespoon Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Remove from heat and drain any excess grease.

Step 3

Stir the chopped spinach into the warm sausage mixture, allowing it to wilt slightly. Let the mixture cool for a few minutes.

Step 4

In a large mixing bowl, combine the ricotta cheese, 3/4 cup of Parmesan cheese, egg, minced garlic, dried basil, dried oregano, salt, and black pepper. Once the sausage-spinach mixture has cooled, fold it into the ricotta mixture until evenly combined.

Step 5

Cook the cannelloni shells in a large pot of salted boiling water for 4-5 minutes, or until they are slightly softened but still firm to the bite. Drain and rinse with cold water to stop the cooking process.

Step 6

Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 7

Using a small spoon or a piping bag, carefully stuff each cannelloni shell with the sausage and cheese mixture, then place the filled shells into the baking dish in a single layer.

Step 8

Pour the remaining 2 cups of marinara sauce over the stuffed cannelloni, making sure they are completely covered. Sprinkle shredded mozzarella cheese and the remaining 1/4 cup of Parmesan cheese evenly over the top.

Step 9

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown on top.

Step 10

Remove from the oven and let the cannelloni cool for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.

Nutrition Facts

Serving size	(2522.4g)

Amount per serving	% Daily Value*
Calories	5356.4

Total Fat 270.9g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 903.5mg	0%
Sodium 8877.3mg	0%
Total Carbohydrate 494.7g	0%
Dietary Fiber 28.6g	0%
Total Sugars 30.8g
Protein 247.1g	0%

Vitamin D 48IU	0%
Calcium 3552.8mg	0%
Iron 23.7mg	0%
Potassium 3302.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 18.3%

Carbs: 36.6%