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Cheesy And Saucy Baked Spinach Cannelloni

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. Add the spinach to the pan and sauté for a few minutes. Cook until soft.
  3. After the spinach has been cooked, blend it in a blender until you get a smooth mixture.
  4. In a separate bowl, beat two eggs.
  5. Add the ricotta cheese and blended spinach. Stir well.
  6. Add the parmesan cheese. Mix and set aside for now.
  7. 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.
  8. Add the spices and tomato paste. Stir well and cook for 40-60 seconds.
  9. Add the tomato passata. Cook on medium heat for 8-10 minutes.
  10. Preheat the oven to 375° F.
  11. Meanwhile, fill the cannelloni tubes with the spinach and cheese mixture.
  12. 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.
  13. Pour over the rest of the tomato sauce.
  14. Sprinkle mozzarella cheese on top.
  15. Bake in the oven for about 20-30 minutes, or until golden.
  16. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.