Cannelloni with Ricotta and Spinach

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Heat a large pan over medium heat, add the spinach with a splash of water, and cook for 2–3 minutes until wilted. Let cool, squeeze out excess water, and chop finely.

Step 2

Step 2 In a bowl, mix ricotta, chopped spinach, parmesan, egg, nutmeg, salt, and pepper until smooth. Set aside.

Step 3

Step 3 Heat olive oil in a saucepan over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, sugar, and pepper. Simmer for 15 minutes, stirring occasionally. Add fresh basil if using.

Step 4

Step 4 Preheat oven to 190°C (375°F). Fill cannelloni tubes with the spinach-ricotta mixture using a piping bag or spoon. Spread a thin layer of tomato sauce in a baking dish, arrange the cannelloni in a single layer, and cover with the remaining sauce. Top with mozzarella and parmesan.

Step 5

Step 5 Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.