Ricotta and Spinach Cannelloni

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Cannelloni tubes : 12 pieces
• Filling
  • Ricotta cheese : 250 grams
  • Spinach : 200 grams
  • Parmesan cheese (grated) : 50 grams
  • Egg : 1 piece
  • Garlic (minced) : 2 cloves
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons
• Tomato Sauce
  • Tomato passata : 500 milliliters
  • Onion (finely chopped) : 1/2 piece
  • Garlic (minced) : 2 cloves
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• Prepare the Cannelloni Tubes
• Cook the cannelloni tubes according to the package instructions. Drain and set aside.
• Prepare the Filling
• In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
• Add the spinach to the pan and cook until wilted. Remove from heat and let it cool.
• In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix well.
• Squeeze out any excess liquid from the cooked spinach and add it to the ricotta mixture. Stir until well combined.
• Prepare the Tomato Sauce
• In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
• Add the tomato passata, dried oregano, salt, and black pepper to the pan. Stir well and let it simmer for 10 minutes.
• Assemble the Cannelloni
• Spread a thin layer of tomato sauce on the bottom of a baking dish.
• Fill each cannelloni tube with the ricotta and spinach mixture using a spoon or piping bag.
• Place the filled cannelloni tubes in the baking dish.
• Pour the remaining tomato sauce over the cannelloni tubes, covering them completely.
• Bake the cannelloni in the preheated oven for 30 minutes or until the top is golden and bubbly.

Tips

• You can add some grated mozzarella cheese on top of the cannelloni before baking for an extra cheesy touch.
• Serve the cannelloni with a side salad for a complete meal.

Information

• Cannelloni can be made in advance and refrigerated. Just bake them when ready to serve.
• Leftover cannelloni can be stored in the refrigerator for up to 3 days.