Spinach Ricotta Cannelloni
Spinach Ricotta Cannelloni is a creamy, flavorful dish that combines fresh spinach and rich ricotta cheese, all wrapped in tender pasta tubes and smothered in marinara sauce. This comforting meal is perfect for family dinners or entertaining guests, delivering a burst of flavors with every bite. Easy to prepare and visually stunning, it’s a delicious way to sneak in some vegetables while satisfying your cravings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 ½ cups whole-milk ricotta cheese
- 9 no-boil lasagna sheets
- 2 cups marinara sauce
- ¾ cup freshly grated Parmesan cheese
- ¼ tsp nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Sauté spinach in olive oil over medium heat until wilted (3-4 minutes). Season with salt and pepper.
- In a bowl, mix sautéed spinach with ricotta, half of the Parmesan, nutmeg, salt, and pepper until creamy.
- Fill each lasagna sheet with the spinach-ricotta mixture and place them in the baking dish.
- Spread half of the marinara sauce on the bottom of the dish, arrange filled cannelloni on top, pour remaining sauce, and sprinkle mozzarella cheese.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg
Keywords: For added flavor, substitute spinach with Swiss chard or add fresh herbs like basil or thyme. Ensure your ricotta is well-drained to prevent a watery filling. Leftovers can be stored in an airtight container for up to three days and reheated at 350°F.