Spinach and Ricotta Cannelloni

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •12 cannelloni tubes
• •250g ricotta cheese
• •300g fresh spinach
• •100g grated Parmesan cheese
• •1 egg
• •1 tbsp olive oil
• •2 cloves garlic, minced
• •400g crushed tomatoes
• •1 tsp dried oregano
• •Salt and pepper to taste
• •Fresh basil leaves (for garnish)

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

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

3. 3

   Add fresh spinach to the pan and cook until wilted, then remove from heat and let cool.

4. 4

   In a bowl, mix together the ricotta cheese, cooked spinach, Parmesan cheese, egg, and season with salt and pepper.

5. 5

   Stuff each cannelloni tube with the spinach and ricotta filling using a small spoon or piping bag.

6. 6

   Spread half of the crushed tomatoes in the bottom of a baking dish and place the stuffed cannelloni on top.

7. 7

   Pour the remaining crushed tomatoes over the cannelloni and sprinkle with dried oregano.

8. 8

   Cover the dish with foil and bake in the preheated oven for 30 minutes, then remove foil and bake for an additional 10 minutes.