Cheesy Spinach & Ricotta Cannelloni

• całkowity czas: 1 hour 23 minutes

Składniki

via: @foodie_mette)

Tender cannelloni tubes packed with a savory, nutmeg-kissed ricotta and spinach filling, baked in an herby tomato sauce, and blanketed under bubbly, golden cheese 🤤

Ingredients (Serves 4–6)

The Ricotta Filling: 9 oz cannelloni tubes, 500g ricotta, 250g frozen spinach (thawed and squeezed dry), 70g fresh spinach (chopped), 1 egg, 80g grated Parmesan, 150g shredded mozzarella, 2 minced garlic cloves, ½ tsp nutmeg, salt, and pepper

The Tomato Sauce: 2 tbsp olive oil, 1 chopped onion, 3 minced garlic cloves, 1 tbsp tomato paste, 2 cans (14 oz each) crushed tomatoes, 1 tsp dried oregano, ½ tsp dried thyme, 1 tsp sugar, and ½–⅔ cup broth

The Topping: 1.5–2 cups shredded mozzarella and 1 cup freshly grated Parmesan cheese

Wskazówki

Mix the Filling: Ensure thawed spinach is squeezed completely dry. In a large bowl, thoroughly mix both spinaches with the ricotta, egg, Parmesan, mozzarella, garlic, nutmeg, salt, and pepper until creamy.

Simmer Sauce: Heat olive oil over medium heat. Sauté onion for 6–8 minutes, add garlic for 30 seconds, then stir in tomato paste for 1 minute. Pour in crushed tomatoes, broth, oregano, thyme, sugar, salt, and pepper. Simmer for 10–15 minutes.

Pipe & Assemble: Transfer ricotta mixture into a piping bag and fill the dry cannelloni tubes. Preheat oven to 180°C (350°F). Spread ⅓ of the sauce in a baking dish, layer the stuffed tubes on top, cover with the remaining sauce, and blanket with mozzarella and Parmesan.

Bake: Cover with foil and bake for 35 minutes. Remove foil and bake for another 15–20 minutes until golden and bubbling. Rest for 10 minutes, then serve!

Follow us (@Nourishing) for exclusive recipes, viral meal ideas & daily food inspiration you won’t find anywhere else! 🍽️✨