Spinach Ricotta Cannelloni

Indulge in the comforting flavors of Italian cuisine with this Spinach Ricotta Cannelloni recipe, a perfect combination of creamy, cheesy, and savory goodness. Tender cannelloni pasta tubes are stuffed with a luscious filling of fresh sautéed spinach, ricotta, Parmesan, and a hint of nutmeg for added warmth. Nestled in a rich tomato passata spiked with aromatic Italian herbs, this irresistible baked dish is topped with golden, bubbly mozzarella that will have everyone reaching for seconds. Whether you're planning a cozy family dinner or hosting guests, this recipe is as satisfying as it is simple to make, with a balance of nutritious greens and decadent cheese. Perfect for vegetarians and lovers of classic Italian flavors, Spinach Ricotta Cannelloni is sure to become a favorite comfort food in your kitchen!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 12 pieces Cannelloni pasta tubes
• 300 grams Spinach, fresh
• 250 grams Ricotta cheese
• 50 grams Parmesan cheese, grated
• 150 grams Mozzarella cheese, shredded
• 1 large Egg
• 2 pieces Garlic cloves, minced
• 2 tablespoons Olive oil
• 700 milliliters Tomato passata
• 1 teaspoon Dried Italian herbs
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.25 teaspoons Nutmeg, ground
• 2 liters Water (for boiling pasta)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Bring a large pot of water to a boil, add a pinch of salt, and cook the cannelloni tubes for 2-3 minutes less than the package instructions. Drain and let them cool slightly.

Step 3

Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 1 minute.

Step 4

Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool.

Step 5

In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, cooked spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well blended.

Step 6

Pour half of the tomato passata into a large baking dish. Stir in the dried Italian herbs and spread evenly across the bottom.

Step 7

Use a piping bag or spoon to fill the partially cooked cannelloni tubes with the spinach and ricotta mixture. Arrange the filled tubes in a single layer over the tomato sauce in the baking dish.

Step 8

Pour the remaining tomato passata over the cannelloni, ensuring all the tubes are fully covered. Sprinkle shredded mozzarella cheese evenly over the top.

Step 9

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 10

Remove from the oven and let rest for 5 minutes before serving. Enjoy your Spinach Ricotta Cannelloni!

Nutrition Facts

Serving size	(3707.9g)

Amount per serving	% Daily Value*
Calories	2140.9

Total Fat 114.8g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 5.2g
Cholesterol 540.6mg	0%
Sodium 5345.5mg	0%
Total Carbohydrate 162.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 39.7g
Protein 123.3g	0%

Vitamin D 53.8IU	0%
Calcium 3037.1mg	0%
Iron 11.0mg	0%
Potassium 4028.5mg	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: 47.5%

Protein: 22.7%

Carbs: 29.8%