Cannelloni Ricotta e Spinaci

Cannelloni Ricotta e Spinaci is a delightful Italian baked dish featuring pasta tubes filled with a creamy ricotta and spinach mixture, topped with a rich tomato sauce and melted cheese. This kosher version ensures everyone can enjoy its delicious flavors and comforting texture.

Ingredients

• Cannelloni pasta - 8 tubes
• Ricotta cheese - 250 grams
• Fresh spinach - 150 grams
• 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
• Tomato sauce - 400 grams
• Nutmeg - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
3. Add the 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 ricotta cheese, grated Parmesan, cooked spinach, egg, salt, black pepper, and nutmeg. Mix until smooth.
5. Fill each cannelloni tube with the ricotta and spinach mixture using a spoon or piping bag.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish.
7. Arrange the filled cannelloni in the baking dish and cover with the remaining tomato sauce.
8. Sprinkle the shredded mozzarella cheese evenly over the top.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
11. Let it cool for a few minutes before serving.

Nutrition

• Calories: 520
• Protein: 25 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in calcium from the cheese for strong bones.
• Spinach provides essential vitamins and antioxidants.

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