Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni is a delightful Italian-American dish featuring tender pasta tubes filled with a creamy spinach and ricotta mixture, baked in a rich tomato sauce. This comforting meal is perfect for a cozy dinner and is both satisfying and nutritious.

Ingredients

• Cannelloni pasta - 8 tubes
• Fresh spinach - 200 grams
• Ricotta cheese - 250 grams
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, shredded
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch
• Tomato sauce - 400 grams
• Fresh basil - 5 leaves, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the cooked spinach, ricotta cheese, grated Parmesan, salt, black pepper, and nutmeg. Mix until well combined.
5. Using a spoon or a piping bag, fill each cannelloni tube with the spinach and ricotta mixture.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni in a single layer on top of the sauce.
7. Pour the remaining tomato sauce over the cannelloni and sprinkle the shredded mozzarella cheese on top.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Garnish with chopped fresh basil before serving.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in iron and vitamins A and C from spinach.
• Provides a good source of calcium and protein from ricotta and mozzarella.

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