Irresistibly Cheesy Spinach Ricotta Cannelloni Bake Magic
A comforting Spinach Ricotta Cannelloni Bake that delights with creamy cheese and vibrant spinach flavors. Perfect for cozy dinners and gatherings.
Equipment
- skillet
- Mixing bowl
- Baking dish
- spoon or piping bag
Ingredients
For the Cannelloni
- 12 tubes Cannelloni Fresh or dry
For the Cheese Filling
- 1 cup Ricotta Cheese Substitute with whole-milk ricotta for richer flavor
- 1 cup Mozzarella Cheese Part-skim is a lower-fat option
- 1/2 cup Parmesan Cheese Look for vegan cheese to keep it dairy-free
- 1 Egg Omit or use a flax egg for a vegan alternative
For the Spinach Mixture
- 3 cups Fresh Spinach Thoroughly drained frozen works too
- 2 cloves Garlic Minced
- 1 teaspoon Olive Oil Used for sautéing
- 1 tablespoon Italian Seasoning
- Salt and Black Pepper to taste
For the Sauce
- 2 cups Marinara Sauce Homemade or store-bought
Instructions
How to Make Spinach Ricotta Cannelloni Bake
- In a skillet, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Toss in the 3 cups of chopped fresh spinach, stirring until wilted, about 3-4 minutes. Remove from heat and set aside to cool.
- In a mixing bowl, blend 1 cup of ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, 1 egg, 1 tablespoon of Italian seasoning, salt, and black pepper. Stir in the cooled garlic and spinach mixture until creamy.
- Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a baking dish.
- Carefully fill each of the 12 cannelloni tubes with the spinach ricotta mixture using a spoon or piping bag. Place the filled tubes in the baking dish over the marinara sauce.
- Pour the remaining 1 cup of marinara sauce over the stuffed cannelloni. Top with the extra ¼ cup of mozzarella and 2 tablespoons of Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown on top.
- Allow the cannelloni to rest for 5 minutes before serving.
Notes
Avoid overfilling cannelloni, cook spinach well to prevent a watery filling, and let rest after baking for easier serving.