Cannelloni Recipe
Italian · Main course · 70 min total
Classic Italian cannelloni filled with a rich ricotta-spinach mixture, baked in a savory tomato sauce and topped with melted mozzarella.
30
min prep
min prep
40
min cook
min cook
4
servings
servings
480
kcal/serving
kcal/serving
Ingredients
- 12 cannelloni tubes (or 12 lasagna sheets, boiled and cut)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 500g fresh spinach, chopped
- 500g ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups tomato sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cook until softened, about 3 minutes. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, combine ricotta, egg, Parmesan, salt, pepper, and nutmeg. Stir in the spinach mixture.
- Spread 1 cup of tomato sauce on the bottom of a 9x13-inch baking dish.
- Fill each cannelloni tube with the ricotta-spinach mixture using a piping bag or small spoon. Arrange filled tubes in the baking dish.
- Pour remaining tomato sauce over the cannelloni, then sprinkle with mozzarella.
- Bake for 30-35 minutes, until bubbly and golden. Let rest 5 minutes before serving.
Tips
- If using lasagna sheets, boil until al dente, then cut into rectangles and roll with filling.
- Can be assembled ahead and refrigerated; add 10 minutes to baking time.
- Serve with a side salad and crusty bread.
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