Caneloni di Ricotta

Caneloni di Ricotta is a delightful Italian baked dish featuring pasta tubes stuffed with a creamy ricotta filling and topped with a rich tomato sauce. This vegetarian masterpiece is both comforting and satisfying, perfect for a cozy dinner.

Ingredients

• Cannelloni pasta - 8 tubes
• Ricotta cheese - 250 grams
• Spinach - 100 grams (fresh or frozen)
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, shredded
• Egg - 1 large
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg - a pinch
• Tomato sauce - 400 grams (canned or homemade)
• Fresh basil - a few leaves for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. If using fresh spinach, sauté it in olive oil with the minced garlic until wilted. If using frozen spinach, thaw and drain it well.
3. In a bowl, combine the ricotta cheese, sautéed spinach, grated Parmesan cheese, egg, salt, black pepper, and nutmeg. Mix until smooth and well combined.
4. Fill each cannelloni tube with the ricotta mixture using a spoon or a piping bag.
5. Spread half of the tomato sauce evenly on the bottom of a baking dish.
6. Arrange the filled cannelloni on top of the sauce in a single layer.
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. Let it cool for a few minutes before serving. Garnish with fresh basil leaves.

Nutrition

• Calories: 520
• Protein: 25 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 80 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in calcium from ricotta and Parmesan cheese, promoting strong bones.
• Contains spinach, which is high in vitamins A and C, and provides antioxidants.

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