Description
This dish captures the creamy and comforting flavors of ricotta and spinach, nestled in pasta tubes.
Ingredients
Scale
- 12 cannelloni tubes
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 cups marinara sauce (or your favorite tomato sauce)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Start by bringing a large pot of salted water to a boil. Immerse the cannelloni tubes and cook them until they’re just shy of done—about 8 minutes should do. They should still be firm to handle. Once cooked, drain the tubes and lay them out to cool, ensuring they don’t stick together.
- In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring and cooking until they become translucent and flavorful, approximately 3 minutes. Next, introduce the chopped spinach, sautéing it just until it wilts. Remove from heat and allow this mix to cool slightly.
- In a sizable mixing bowl, combine the ricotta cheese with the cooled spinach mixture. Sprinkle in nutmeg, black pepper, salt, and half of the mozzarella cheese. Stir these ingredients until evenly mixed, preparing it to be a luscious filling for your pasta.
- Carefully stuff each cooled cannelloni tube with the ricotta-spinach mixture, making sure they are well-filled but not overstuffed to prevent breaking. As you finish stuffing, lay them in a baking dish where a thin layer of marinara sauce has been spread.
- Once the cannelloni are arranged, pour the remaining marinara sauce over them. Top with the leftover mozzarella and all the parmesan cheese. Cover the dish with foil, then bake in your preheated oven for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese becomes bubbly and gets a golden hue.
Notes
Ensure the cannelloni tubes are cooked just to al dente to prevent them from becoming mushy during baking. Allow the filling to cool slightly before handling to make stuffing the pasta easier. Experiment with different cheeses like fontina or asiago for a unique flavor twist. Use a piping bag for stuffing the tubes if you want a cleaner and faster method.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 900 mg
- Protein: 22 g