Baked Ricotta and Spinach Cannelloni with Marinara Sauce
Baked ricotta and spinach cannelloni is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The cannelloni shells are filled with a creamy ricotta and spinach filling, then topped with a flavorful marinara sauce. The result is a dish that's both satisfying and comforting.
Cannelloni, a classic Italian pasta dish, is believed to have originated in the Emilia-Romagna region of Italy. The name "cannelloni" comes from the Italian word "cannella," which means "cinnamon stick." This is because the pasta shells are traditionally rolled up into a tube shape that resembles a cinnamon stick. Cannelloni are typically filled with a ricotta and spinach filling, although other fillings, such as meat or vegetables, can also be used. The filled cannelloni are then baked in a tomato sauce until they are cooked through. Baked ricotta and spinach cannelloni is a popular dish in Italy and around the world. It is often served as a main course or as a side dish.
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
- Cannelloni shells
- Whole wheat ricotta cheese
- Fresh spinach
- Parmesan cheese
- Egg
- Marinara sauce
- Fresh basil
- Olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Cook cannelloni shells according to package directions.
- In a bowl, combine ricotta cheese, spinach, Parmesan cheese, egg, salt, and pepper.
- Stuff the cannelloni shells with the ricotta mixture.
- Spread half of the marinara sauce in a 9x13 inch baking dish.
- Place the stuffed cannelloni in the baking dish.
- Pour the remaining marinara sauce over the cannelloni.
- Bake for 25-30 minutes, or until the cannelloni are heated through and the sauce is bubbling.
Why It Works
- The ricotta and spinach filling is creamy and flavorful, and it pairs perfectly with the tangy marinara sauce.
- The cannelloni shells are cooked al dente, so they have a slight bite to them.
- The dish is baked in the oven until the sauce is bubbling and the cheese is melted and gooey.