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Baked Ricotta And Spinach Cannelloni

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Ingredients

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For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar

For the Filling:

  • 2 cups (15 ounces) ricotta cheese
  • 2 cups fresh spinach, chopped
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

For Assembly:

 

  • 12–14 cannelloni pasta tubes
  • 1 and 1/2 cups shredded mozzarella cheese

Instructions

  1. Make Sauce: Heat olive oil in a skillet over medium heat. Sauté garlic and onion until soft, about 5 minutes. Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and sugar. Simmer 15-20 minutes until thickened.
  2. Prepare Filling: Combine ricotta, spinach, egg, parmesan, nutmeg, salt, and pepper in a bowl. Mix until smooth.
  3. Cook Pasta: Boil cannelloni tubes in salted water until al dente, about 8-10 minutes. Drain, rinse with cold water, and pat dry.
  4. Fill Tubes: Transfer filling to a piping bag or zip-top bag with corner cut off. Pipe filling into each cannelloni tube.
  5. Assemble: Preheat oven to 375°F (190°C). Spread a thin layer of sauce in a 9×13 inch baking dish. Arrange filled cannelloni in a single layer. Pour remaining sauce over top and sprinkle with mozzarella.
  6. Bake: Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbly.
  7. Rest: Let stand 5-10 minutes before serving.

Find it online: https://easyrecipebooks.com/baked-ricotta-and-spinach-cannelloni/