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Gourmet Spinach and Ricotta Stuffed Cannelloni
Gourmet Spinach and Ricotta Stuffed Cannelloni

Gourmet Spinach and Ricotta Stuffed Cannelloni
A sophisticated Italian-inspired dish with a creamy spinach and ricotta filling, baked in a rich tomato sauce.
Gourmet Spinach and Ricotta Stuffed Cannelloni
Ingredients:
1
Servings
  • 200
    g
     cannelloni
  • 150
    g
     spinach
  • 200
    g
     ricotta
  • 50
    g
     parmesan
  • 250
    ml
     tomato sauce
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Stuffed Cannelloni
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the cannelloni according to package instructions until al dente.
  3. In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  4. Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, mix ricotta, cooked spinach, half of the parmesan, salt, and pepper.
  6. Fill each cannelloni tube with the ricotta mixture using a piping bag or spoon.
  7. Spread half of the tomato sauce on the bottom of a baking dish.
  8. Place the filled cannelloni in the dish and cover with remaining tomato sauce.
  9. Sprinkle the rest of the parmesan on top.
  10. Bake in the preheated oven for 25-30 minutes until golden and bubbly.
  11. Garnish with fresh basil before serving.
Nutrition Per Serving 900 g Per 100g
Energy 900 kcal 100 kcal
Protein 40 g 4.4 g
Fibre 8 g 0.9 g
Salt 2 g 0.2 g
Sugar 10 g 1.1 g
Carbohydrates 100 g 11.1 g
Fat 40 g 4.4 g
  • 200
    g
     cannelloni
  • 150
    g
     spinach
  • 200
    g
     ricotta
  • 50
    g
     parmesan
  • 250
    ml
     tomato sauce
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cook the cannelloni according to package instructions until al dente.

In a pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.

In a bowl, mix ricotta, cooked spinach, half of the parmesan, salt, and pepper.

Fill each cannelloni tube with the ricotta mixture using a piping bag or spoon.

Spread half of the tomato sauce on the bottom of a baking dish.

Place the filled cannelloni in the dish and cover with remaining tomato sauce.

Sprinkle the rest of the parmesan on top.

Bake in the preheated oven for 25-30 minutes until golden and bubbly.

Garnish with fresh basil before serving.

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