Cheesy Spinach & Ricotta Cannelloni

Ingredients

• 17.5 oz ricotta
• 9 oz frozen spinach (thawed and squeezed very dry)
• 2.5 oz fresh spinach (finely chopped (optional))
• 1 egg
• 0.75 cup parmesan (freshly grated)
• 1.5 cups shredded mozzarella
• 2 garlic (minced)
• 0.5 tsp nutmeg
• salt (to taste)
• black pepper (to taste)
• 9 oz cannelloni tubes (dry)
• 2 tbsp olive oil
• 1 onion (finely chopped)
• 3 garlic (minced)
• 1 tbsp tomato paste
• 2 cans crushed tomatoes (14 oz / 400 g each)
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 1 tsp sugar
• 0.5 cup chicken or vegetable broth (up to 2/3 cup)
• chili flakes (optional)
• 1.5 cups shredded mozzarella (up to 2 cups)
• 1 cup parmesan (freshly grated)

Steps

1. 1

   Thaw the frozen spinach and squeeze out as much liquid as possible, then chop it finely.

2. 2

   Chop the fresh spinach and mix it in with the frozen spinach.

3. 3

   In a bowl, combine the spinach with the ricotta, egg, 3/4 cup parmesan, 1 1/2 cups mozzarella, 2 cloves minced garlic, nutmeg, salt, and black pepper. Mix until creamy and well combined.

4. 4

   In a large pan over medium heat, heat 2 tablespoons of olive oil.

5. 5

   Add the chopped onion and cook for 6–8 minutes until soft.

6. 6

   Add 3 cloves of minced garlic and cook for 30 seconds.

7. 7

   Stir in the tomato paste and cook for about 1 minute.

8. 8

   Add the crushed tomatoes, oregano, thyme, sugar, salt, and pepper. If using, add chili flakes.

9. 9

   Pour in 1/2 to 2/3 cup of broth and simmer for 10–15 minutes until the sauce is flavorful but still slightly loose.

10. 10

    Transfer the ricotta mixture to a piping bag (or a zip bag with the corner cut) and fill the dry cannelloni tubes.

11. 11

    Spread about one third of the tomato sauce on the bottom of a baking dish.

12. 12

    Place the filled cannelloni in a single layer in the dish.

13. 13

    Pour the remaining sauce over the pasta so most of the tubes are covered.

14. 14

    Top generously with the remaining mozzarella and parmesan.

15. 15

    Cover the dish and bake at 350°F (180°C) for 35 minutes.

16. 16

    Uncover and bake for an additional 15–20 minutes until the cheese is golden and bubbly.

17. 17

    Let the dish rest for 10 minutes before serving.

Notes

The fresh spinach is optional but recommended for color and a fresher taste. Ensure the frozen spinach is squeezed very dry to prevent a watery filling.

Nutrition per serving

• main
• vegetarian
• baked
• pasta
• dinner
• Italian