dinner
Spinach & Ricotta Cannelloni
Ricotta and spinach cannelloni is comfort food that delivers calcium, protein, and iron in one baked dish — ideal for making ahead.
20 min prep · 30 min cook · 50 min in total · serves 4
What you need
- 12 dried cannelloni tubes
- 400g ricotta
- 300g spinach, wilted and chopped
- 1 egg
- 50g Parmesan, grated
- 1 can chopped tomatoes + 1 garlic clove + pinch sugar (for sauce)
- 125g mozzarella, torn
- Nutmeg, salt, pepper
What to do
- 1Mix ricotta, spinach, egg, half the Parmesan, nutmeg, salt, pepper.
- 2Fill cannelloni tubes using a piping bag or spoon.
- 3Make a quick tomato sauce: cook garlic in oil, add tomatoes and sugar, simmer 10 min.
- 4Pour half the sauce in a baking dish; lay tubes over; cover with remaining sauce.
- 5Top with mozzarella and remaining Parmesan; bake at 190°C / 375°F for 30 min.
