Baked Spinach Cannelloni

• 12 oz cannelloni tubes, uncooked
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce, divided
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped

Steps

1. 1 Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
2. 2 In a bowl, mix spinach, ricotta, Parmesan, egg, garlic powder, salt, and pepper until well combined.
3. 3 Stuff each cannelloni tube with the spinach mixture and place seam-side up in the baking dish.
4. 4 Spread 1 cup of marinara sauce over the tubes.
5. 5 Top with mozzarella cheese.
6. 6 Bake for 45 minutes, or until golden and bubbly.
7. 7 Remove from oven, drizzle with remaining marinara sauce, and sprinkle with basil.

Nutrition

Tips

• For a make-ahead option, prepare up to the baking step and refrigerate for up to 24 hours.
• Ensure cannelloni tubes are stuffed firmly but not overly packed.

Storage

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

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread on the side.

FAQ