Description
Delicious and creamy Spinach Ricotta Cannelloni baked to perfection with a rich marinara sauce and melted mozzarella cheese. This comforting Italian-inspired dish features pasta tubes stuffed with a flavorful mixture of spinach, ricotta, Parmesan, and herbs, perfect for a hearty family meal.
Ingredients
Scale
Filling
- 2 cups ricotta cheese
- ½ cup Parmesan cheese, grated
- 12 oz frozen spinach, thawed and drained
- 2 cups shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- ¼ tsp black pepper
Pasta & Sauce
- 8 oz cannelloni tubes
- 2 cups marinara sauce
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cannelloni dish.
- Prepare the Filling: In a large bowl, combine the ricotta cheese, grated Parmesan, thawed and drained spinach, shredded mozzarella, egg, minced garlic, Italian seasoning, crushed red pepper flakes, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Cannelloni Tubes: Using a piping bag or spoon, carefully fill each cannelloni tube with the spinach and ricotta cheese mixture, ensuring they are fully stuffed but not overfilled.
- Assemble the Dish: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Place the stuffed cannelloni tubes in a single layer inside the dish. Pour the remaining marinara sauce evenly over the tubes and then top with the remaining shredded mozzarella cheese.
- Bake and Broil: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. After baking, remove the foil and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. For a golden and slightly crispy cheese topping, broil the dish for 2 to 3 minutes at the end, watching carefully to avoid burning.
Notes
- Ensure the frozen spinach is fully thawed and well-drained to prevent excess moisture in the filling.
- If you don’t have a piping bag, you can use a spoon to stuff the cannelloni tubes carefully.
- Covering the dish with foil while baking keeps the pasta tender and prevents the cheese from burning.
- You can substitute fresh spinach cooked and chopped if preferred, but be sure it is cooked down and drained well.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
