Baked Ricotta and Spinach Cannelloni

• 12 oz cannelloni tubes
• 15 oz ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan
• 1 egg
• 2 cups marinara sauce, divided
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh basil
• Salt to taste
• Black pepper to taste
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp nutmeg

Steps

1. 1 Preheat oven to 375°F. Lightly oil a 9x13 inch baking dish.
2. 2 In a skillet, sauté onion and garlic in olive oil until translucent.
3. 3 In a bowl, mix ricotta, spinach, Parmesan, egg, salt, pepper, and nutmeg.
4. 4 Add the sautéed onion and garlic to the ricotta mixture and combine.
5. 5 Fill cannelloni tubes with the ricotta mixture and place them in the baking dish.
6. 6 Pour 1 cup of marinara sauce over the tubes.
7. 7 Top with mozzarella and remaining marinara sauce.
8. 8 Bake for 45 minutes or until bubbly and golden.
9. 9 Garnish with fresh basil before serving.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add cooked ground turkey for a protein boost.
• Substitute half the ricotta with cottage cheese for a lighter option.

Substitutions

• Use frozen spinach, thawed and squeezed dry, if fresh isn't available.
• Substitute marinara sauce with a white sauce for a different flavor profile.

Pairings

• Red wine like Chianti
• Sparkling water with a twist of lemon

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• Ensure cannelloni tubes are evenly filled for uniform cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a complete meal.

FAQ