Spinach Ricotta Cannelloni

Juicy spinach ricotta cannelloni, baked to golden perfection, awaits, but what's the secret ingredient that elevates this dish?

pasta spinach ricotta tubes

Dreaming of a comforting, cheesy Italian classic?

Get ready to roll up your sleeves and create homemade Spinach Ricotta Cannelloni, a dish that's both satisfyingly delicious and surprisingly protein-packed, clocking in at 32 grams per serving!

Ingredients

ingredient list directions provided

Alright, let's explore into what you'll need to whip up this amazing Spinach Ricotta Cannelloni—trust me, it's easier than trying to explain TikTok to your grandma!

First, you'll need 300g of uncooked ziti pasta—that's about 10 oz. I reckon any short pasta will do if you're feeling rebellious! Don't forget 1 1/2 cups of shredded mozzarella—or more, because, well, cheese!

For the star—the Ricotta Mixture! Grab 1 lb of ricotta, 1/2 cup of parmesan, and two crushed garlic cloves. You'll also want 350g of thawed spinach—squeeze out that extra water, we don't want it soggy! Another cup of mozzarella and 3/4 tsp of salt and pepper join the party. Consider adding a pinch of nutmeg for depth, as some recipes do.

Now, the shortcut pasta sauce. 1 tbsp olive oil, two minced garlic cloves, 700g of tomato passata (or your favorite store-bought sauce). Add 1 tsp onion and garlic powder, 2 tsp Italian herbs, 1/2 tsp chili flakes (optional), 1 tsp sugar, 1 tsp salt, pepper, and 2 tbsp water (if required).

Instructions

concise phrase extraction request

Let's get cooking! First, preheat your oven to 350F/180C – it's like giving it a little warm-up dance!

Now, for the pasta sauce, pour out about 1/4 cup of the passata – gotta make room for the fun stuff, right? – and add the remaining sauce ingredients into the bottle. Screw the lid on tight and give it a good shake! Remember to get high-quality Parmesan cheese for an extra burst of Italian flavor! Cook your pasta for the time listed on the packet, but subtract a minute; we want it *al dente*, not *al mushy*.

Scoop out one mugful of that pasta cooking water – it's liquid gold! – then drain the rest. In an extra-large bowl, mix all Ricotta Mixture ingredients. If it needs a little help getting creamy, use a splash of that magical pasta water.

Add pasta and stir everything together. Transfer that mixture to a baking dish, making sure it is heatproof.

Top it with Pasta Sauce, then cheese, and cover loosely with foil. Bake for 25 minutes, uncover, and bake another 10 minutes, or until bubbly!

Recipe Notes

recipe instructions see notes

Now, let's explore into some essential recipe notes that'll help you customize this dish to your liking!

First, ricotta time! Some ricottas are creamier; others, a tad dry. I suggest using that pasta water – you know, the starchy gold – to get it just right for mixing with the pasta. Aim for luscious coverage, not a baked desert!

Spinach swap? Go for a large bunch, shredded if fresh. Otherwise, pre-chopped frozen works wonders!

For Herbs? If you can't find Italian Mixed Herbs, basil, parsley, oregano and thyme will do the trick.

Tomato passata – strained, pureed tomatoes. It's next to the sauces, same price as canned kind. If you can't find passata look for Tomato Sauce (eg. Hunts).

Nutrition Information

food composition nutritional data

Before we get cooking, you should know that this Spinach Ricotta Cannelloni is packed with goodness – but how much, exactly? Well, let me break it down for you! A serving dishes out 569 calories. It's got the carbs, proteins, and fats you need!

For a single serving, you get:

  • 32 grams of protein – making up 64% of your daily value!
  • 53 grams of carbohydrates – that's 18% of what you need.
  • 26 grams of fat – providing 40% of your daily fat intake, watch out if you are on a diet!
  • And a whopping 611 milligrams of calcium – that's 61%!

It also provides a decent amount of Vitamin A(157%), Vitamin C(18%), Iron (21%), potassium (22%), and fiber(21%) to keep you strong! I would say it is pretty balanced.

Short Recipe Version

Spinach Ricotta Cannelloni

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients:

  • 1 box Cannelloni tubes
  • 15 oz Ricotta cheese
  • 10 oz Frozen spinach, thawed and squeezed dry
  • 1/2 cup Grated Parmesan cheese
  • 1/4 tsp Ground nutmeg
  • 1 Egg, beaten
  • 25 oz Jarred marinara sauce
  • 1/2 cup Shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, combine ricotta, spinach, Parmesan, nutmeg, and egg.
  3. Fill cannelloni tubes with the ricotta mixture.
  4. Spread a thin layer of marinara sauce in a baking dish.
  5. Arrange filled cannelloni in the dish.
  6. Cover with remaining marinara sauce and sprinkle with mozzarella.
  7. Bake for 30 minutes, or until golden brown and bubbling.
  8. Let it cool for a bit!

Nutrition Information (Per Serving – Estimated):

  • Calories: 350
  • Protein: 25g
  • Fat: 15g
  • Carbohydrates: 30g