A Healthier, Fun-to-Make Pasta Recipe: Spinach Ricotta Cannelloni
Looking for a healthier and more exciting pasta dish? Look no further! Our Spinach Ricotta Cannelloni recipe is not only delicious but also fun to make. With a flavorful filling of spinach, ricotta cheese, and Parmigiano Reggiano, these cannelloni tubes are sure to please even the pickiest eaters.
To start off, sauté cannelloni pasta in olive oil and garlic until they turn golden and fragrant. Then, cook the spinach until wilted and dark green in color, and season it with nutmeg, salt, and pepper. In a separate pan, sauté onions and crushed garlic until they become translucent, then add in canned plum and cherry tomatoes. Let the mixture simmer for about 20 minutes until it thickens slightly.
Meanwhile, prepare the filling by combining ricotta cheese and Parmigiano Reggiano with a large fresh egg. Season the mixture with salt and pepper to taste. Use an icing bag or a small kitchen bag with a corner cut off to fill the pasta tubes with the spinach-cheese mixture.
Spread a layer of the tomato sauce on the bottom of an oven-safe casserole dish, and place the filled cannelloni tubes on top. Cover them with the remaining tomato sauce, and sprinkle oregano and grated mozzarella and young gouda cheese on top. Finally, add some Parmigiano Reggiano for a delicious golden crust.
Preheat your oven and bake the cannelloni for 30-40 minutes, or until the top is golden and bubbly. Let it cool down slightly before serving to avoid burning your mouth. This recipe serves approximately 6 people, making it perfect for a family dinner or gathering.
"Buon Appetito!"
Ingredients:
- oven safe casserole dish 8.6x10.2 inch / 22x26 cm cannelloni pasta olive oil
- one garlic clove
- spinach
- nutmeg
- salt
- pepper
- one medium-size onion
- canned plum & cherry tomatoes
- basil
- lemon juice (optional)
- mozzarella cheese
- young gouda cheese
- Parmigiano Reggiano cheese
- oregano
Cooking steps:
- Saute cannelloni pasta in olive oil and one garlic clove until golden and fragrant. Cook spinach until wilted and add nutmeg, salt, and pepper. Saute onions and crushed garlic until translucent, then add canned plum and cherry tomatoes. Let the mixture simmer for 20 minutes.
- Prepare filling by combining ricotta cheese, Parmigiano Reggiano, a large fresh egg, and season with salt and pepper. Fill the pasta tubes with the spinach-cheese mixture using an icing bag or a small kitchen bag.
- Spread a layer of tomato sauce in an oven-safe casserole dish. Place filled cannelloni tubes on top, cover with the remaining tomato sauce. Sprinkle with oregano, mozzarella cheese, young gouda cheese, and Parmigiano Reggiano.
- Preheat the oven and bake the cannelloni for 30-40 minutes until golden and bubbly. Let cool slightly before serving. This recipe serves approximately 6 people.
