Spinach Cannelloni

🛒 Ingredients

• Cannelloni tubes 63 g · 225 kcal
• Fresh spinach 50 g · 12 kcal
• Ricotta cheese 125 g · 218 kcal
• Parmesan cheese, grated 13 g · 54 kcal
• Egg 13 g · 19 kcal
• Tomato passata 175 g · 44 kcal
• Onion 25 g · 10 kcal
• Garlic cloves 3 g · 4 kcal
• Olive oil 7 g · 60 kcal
• Mozzarella cheese, shredded 38 g · 94 kcal

👨‍🍳 Instructions

1. To prepare the tomato sauce, heat olive oil in a saucepan over medium heat; add diced onion and minced garlic, sauté until softened, about 5-7 minutes. Pour in the tomato passata, add basil, salt, and pepper to taste; simmer for 15-20 minutes, stirring occasionally.
2. For the filling, thoroughly wash and chop the fresh spinach. In a large bowl, combine the spinach with ricotta cheese, grated Parmesan, and egg; season with a pinch of nutmeg, salt, and pepper, then mix well until uniform.
3. Preheat your oven to 180°C (350°F). Lightly grease a baking dish with olive oil. Spoon a thin layer of tomato sauce onto the bottom of the dish.
4. Carefully fill each cannelloni tube with the spinach-ricotta mixture using a small spoon or a piping bag. Arrange the filled cannelloni in a single layer over the tomato sauce in the baking dish.
5. Pour the remaining tomato sauce evenly over the cannelloni, ensuring they are well-covered. Sprinkle generously with shredded mozzarella cheese.
6. Bake for 30-35 minutes, or until the cannelloni are tender and the cheese is melted, golden, and bubbly. Let it rest for a few minutes before serving.