Description
Cannelloni di Magro con Ricotta e Spinaci is a classic Italian dish featuring pasta tubes filled with a creamy ricotta and spinach mixture, baked in a rich tomato sauce.
Ingredients
Scale
- 12 cannelloni tubes
- 250g ricotta cheese
- 200g fresh spinach, cooked and drained
- 1 egg
- 50g grated Parmesan cheese
- 1 clove garlic, minced
- 400g tomato sauce
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, mix ricotta, cooked spinach, egg, Parmesan, garlic, salt, and pepper.
- Fill the cannelloni tubes with the ricotta-spinach mixture.
- Spread a layer of tomato sauce in a baking dish.
- Arrange the filled cannelloni in the dish.
- Cover with the remaining tomato sauce and drizzle with olive oil.
- Bake for 30-35 minutes until golden and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- You can replace fresh spinach with frozen spinach, just make sure to drain it well.
- Add a pinch of nutmeg to the filling for extra flavor.
- Serve with extra Parmesan on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 cannelloni
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 75mg
Keywords: cannelloni, ricotta, spinach, Italian pasta, baked pasta