Spinach and Ricotta Cannelloni
Spinach and ricotta cannelloni is a classic Italian dish that is perfect for a special occasion. The cannelloni shells are filled with a creamy spinach and ricotta filling, then baked in a tomato sauce. The result is a delicious and hearty dish that is sure to please everyone at the table.
Cannelloni is a type of pasta that is made from large, hollow tubes. The tubes are typically filled with a variety of fillings, such as meat, cheese, or vegetables. Cannelloni is believed to have originated in Italy, and it is a popular dish throughout the country. Spinach and ricotta cannelloni is a particularly popular variation of the dish. The spinach provides a bright and fresh flavor, while the ricotta cheese adds a creamy and richness. This dish is relatively easy to make, and it is a great way to impress your friends and family.
Prep time: 20 | Cook time: 20 | Serves: 4
Ingredients
- 1 package (12 ounces) cannelloni shells
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Cook cannelloni shells according to package directions.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened.
- Add spinach, ricotta cheese, Parmesan cheese, salt, and pepper to the skillet. Cook until heated through.
- Fill cannelloni shells with the spinach mixture.
- Place cannelloni in a baking dish and bake for 20 minutes, or until heated through.
- Serve hot.
Why It Works
- The spinach and ricotta filling is creamy and flavorful, and it pairs perfectly with the tomato sauce.
- The cannelloni shells are cooked al dente, so they are tender but still have a bit of a bite to them.
- The dish is baked in a hot oven, which helps to caramelize the tomato sauce and create a crispy crust on the cannelloni.