Cannelloni with Ricotta and Spinach Recipe
Serving: 6 servings
Ingredients
For the tomato sauce
- ¼ cup olive oil
- white onion (large), diced
- 3 garlic cloves crushed
- 5 pound tomatoes very ripe, peeled and diced
- ¼ cup basil chopped
- 1 teaspoon oregano powder
- 1½ teaspoon salt (or more to taste)
- ½ teaspoon black pepper (freshly-cracked, or ground), or more to taste
For the ricotta filling
- 4 cups low-fat Ricotta cheese
- 3 cups chopped spinach
- ¼ cup olive oil
- ½ cup chopped basil
- 1 teaspoon salt
- ¼ teaspoon pepper
To assemble
- 12 cannelloni marked "no pre-cooking"
- ½ cup thinly sliced Pecorino or Parmesan cheese
Instructions
1. Making tomato sauce
- Heat the oil over low heat.Add the onion and garlic. Cook and stir until the onion becomes translucent.Add the tomatoes. Cover and simmer over very low heat until the tomatoes are cooked through (around 30 mins).Add the basil and season with oregano, salt and pepper to taste.
2. Making the ricotta filling
- Mix ricotta, garlic powder, basil and spinach in a deep bowl.Add the oil and season with salt and pepper to taste.
3. Stuffing cannelloni
- While you stuff the cannelloni, preheat oven to 350 ºF [175 ºC].Pour the ricotta and spinach filling into a plastic bag and cut a corner. Using the bag as a pastry bag, fill the uncooked cannelloni with the ricotta.Cover the bottom of the baking pan with half the tomato sauce, and arrange the cannelloni on the baking pan. Cover them with the rest of the tomato sauce. Cover the pan tightly with aluminum foil.
4. Baking
- Bake for 30 minutes or until cannelloni are cooked through (check unwrapping carefully, and cover and bake for 7 more minutes if necessary).
5. Serving
- Remove from the oven, sprinkle with peccorino, and serve.See serving suggestions below.
Nutrition
Calories: 596kcal | Carbohydrates: 45g | Protein: 29g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 60mg | Sodium: 1308mg | Potassium: 1240mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5384IU | Vitamin C: 57mg | Calcium: 605mg | Iron: 3mg
