Irresistibly Cheesy Baked Ricotta Spinach Cannelloni Delight
Baked Ricotta Spinach Cannelloni is a comforting dish featuring creamy ricotta and fresh spinach, perfect for family dinners.
Equipment
- large skillet
- Baking dish
- Piping bag
Ingredients
For the Cannelloni
- 12 pieces Manicotti Shells Can be swapped with large pasta tubes.
- 2 tablespoons Olive Oil Mild flavor; can use vegetable oil.
- 2 cloves Garlic (minced) Fresh garlic for best flavor.
- 4 cups Fresh Spinach Sautéed kale or Swiss chard as alternatives.
- 15 ounces Ricotta Cheese Can substitute with cottage cheese.
- 1 cup Grated Parmesan Cheese Consider Pecorino Romano for sharper flavor.
- 1 large Egg Acts as a binder; use a flax egg for vegan.
For the Marinara Sauce
- 2 cups Marinara Sauce Homemade sauce amplifies taste.
- 1/2 cup Extra Parmesan Cheese For topping.
Instructions
How to Make Baked Ricotta Spinach Cannelloni
- Cook the manicotti shells according to the package instructions until they're al dente. Drain thoroughly and lay them gently on a clean towel to cool completely.
- In a large skillet, heat a splash of olive oil over medium heat. Sauté the minced garlic until fragrant, then add the fresh spinach, cooking it until it wilts, which should take about 3 minutes. Remove from heat and set aside to cool.
- In a bowl, combine the ricotta, wilted spinach, grated Parmesan cheese, and egg. Mix until smooth and creamy, ensuring all ingredients are evenly distributed for a delicious filling!
- Using either a spoon or a piping bag, carefully fill each manicotti shell with the ricotta mixture. Arrange the stuffed shells side by side in a greased baking dish, ensuring they’re snug but not overcrowded.
- Pour the marinara sauce generously over the stuffed manicotti, making sure to cover each shell. For extra flavor, sprinkle with additional grated Parmesan cheese on top.
- Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and the tops are a lovely golden brown.
Notes
Optional: Garnish with fresh basil or parsley for a pop of color and flavor! Allow the manicotti shells to cool completely before filling them to prevent breaks and ensure they stay intact.