Spinach Ricotta Cannelloni

Spinach Ricotta Cannelloni is a delicious low-carb twist on the classic Italian dish, featuring tender cannelloni filled with a creamy spinach and ricotta mixture, all baked to perfection. This dish combines rich flavors and a healthy profile, making it a satisfying meal option for any occasion.

Ingredients

• Fresh spinach - 200 grams
• Ricotta cheese - 250 grams
• Mozzarella cheese (shredded) - 100 grams
• Parmesan cheese (grated) - 50 grams
• Egg - 1 large
• Garlic - 2 cloves (minced)
• Olive oil - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Nutmeg - a pinch
• Tomato sauce - 200 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
3. Add fresh spinach to the skillet and cook until wilted, then remove from heat and let cool slightly.
4. In a mixing bowl, combine ricotta cheese, cooked spinach, egg, salt, black pepper, and nutmeg. Mix until smooth.
5. Spread a thin layer of tomato sauce on the bottom of a baking dish.
6. Using a spoon, fill each cannelloni tube with the spinach and ricotta mixture and place them in the baking dish.
7. Once all cannelloni are filled, pour the remaining tomato sauce over the top.
8. Sprinkle shredded mozzarella and grated Parmesan cheese on top of the sauce.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
11. Let it cool for a few minutes before serving.

Nutrition

• Calories: 420
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from spinach, supporting immune function.
• High in protein from ricotta and mozzarella, aiding muscle repair.

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