Cheesy And Saucy Baked Spinach Cannelloni

Name: Cheesy And Saucy Baked Spinach Cannelloni
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 pack cannelloni pasta; 2 cups fresh spinach; 1 large yellow onion; 2 garlic cloves; 1 ¼ tbsp tomato paste; 14 oz tomato passata; 2 eggs; 2 cups mozzarella cheese; ½ cup Parmesan Cheese; 3 cups ricotta; 1 tbsp dried oregano; ¼ tsp nutmeg; 1 tsp black pepper; 2 tbsp olive oil; salt; fresh basil leaves

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
6 servings
Calories
593 kcal
Course
Main Course
Cuisine
Italian

Cheesy And Saucy Baked Spinach Cannelloni

Iris Warren

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This baked cheesy spinach cannelloni is a restaurant-quality pasta dinner in the comforts of your home perfect for a busy weeknight!

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Ingredients

Servings

1 pack cannelloni pasta
2 cups fresh spinach
1 large yellow onion finely chopped
2 garlic cloves minced
1 ¼ tbsp tomato paste
14 oz tomato passata
2 eggs
2 cups mozzarella cheese grated
½ cup Parmesan Cheese grated
3 cups ricotta
1 tbsp dried oregano
¼ tsp nutmeg
1 tsp black pepper
2 tbsp olive oil
salt to taste
fresh basil leaves for sprinkling (optional)

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Instructions

Over medium heat, heat a pan with 1 tbsp of olive oil. Add the minced garlic and cook for 1 minute, stirring constantly so it won’t burn.
Add the spinach to the pan and sauté for a few minutes. Cook until soft.
After the spinach has been cooked, blend it in a blender until you get a smooth mixture.
In a separate bowl, beat two eggs.
Add the ricotta cheese and blended spinach. Stir well.
Add the parmesan cheese. Mix and set aside for now.
In the same pan, heat 1 tbsp of olive oil, then add the onion. Cook for 2-3 minutes until the onion is soft and translucent.
Add the spices and tomato paste. Stir well and cook for 40-60 seconds.
Add the tomato passata. Cook on medium heat for 8-10 minutes.
Preheat the oven to 375° F.
Meanwhile, fill the cannelloni tubes with the spinach and cheese mixture.
Add a few tablespoons of the tomato passata mixture at the bottom of a casserole, then arrange the cannelloni in a single layer on top until you fill the space.
Pour over the rest of the tomato sauce.
Sprinkle mozzarella cheese on top.
Bake in the oven for about 20-30 minutes, or until golden.
Garnish with fresh basil. Serve warm and enjoy!

Notes

Let It Rest: After baking, let the dish rest for a few minutes to allow the flavors to set. It will also make serving a bit easier.
Stuff It: You can stuff the cannelloni pasta tubes with the spinach mixture using either a spoon or a piping bag with a large tip. Avoid overstuffing the pasta, which can lead to them bursting during baking.
Fresh Goes Better: Using fresh spinach is best to get the most vibrant flavors and texture.
Balancing Act: If the sauce tastes too rich for your liking, consider adding lemon zest or a squeeze of lemon juice to the spinach and ricotta mixture to brighten the flavor.

Nutrition Information

Show Details

Calories 593kcal (30%) Carbohydrates 40g (13%) Protein 34g (68%) Fat 34g (52%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.01g Cholesterol 153mg (51%) Sodium 844mg (35%) Potassium 592mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2226IU (45%) Vitamin C 10mg (11%) Calcium 588mg (59%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 593 kcal

% Daily Value*

Calories	593kcal	30%
Carbohydrates	40g	13%
Protein	34g	68%
Fat	34g	52%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.01g	1%
Cholesterol	153mg	51%
Sodium	844mg	35%
Potassium	592mg	13%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	2226IU	45%
Vitamin C	10mg	11%
Calcium	588mg	59%
Iron	3mg	17%