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Gourmet Spinach and Ricotta Cannelloni with Tomato Basil Sauce
Gourmet Spinach and Ricotta Cannelloni with Tomato Basil Sauce

Gourmet Spinach and Ricotta Cannelloni with Tomato Basil Sauce
A sophisticated Italian-inspired dish featuring delicate cannelloni filled with creamy ricotta and fresh spinach, topped with a rich tomato basil sauce.
Gourmet Spinach and Ricotta Cannelloni with Tomato Basil Sauce
Ingredients:
1
Servings
  • 150
    g
     cannelloni
  • 200
    g
     ricotta cheese
  • 100
    g
     spinach
  • 200
    ml
     tomato sauce
  • 10
    g
     basil
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
Preparation Time: 45 minutes
Gourmet Spinach and Ricotta Cannelloni with Tomato Basil Sauce
Instructions:
  1. Preheat the oven to 180°C.
  2. Cook the cannelloni according to package instructions until al dente.
  3. In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.
  4. Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
  5. In a bowl, mix ricotta cheese with cooked spinach and half of the parmesan cheese.
  6. Fill each cannelloni tube with the ricotta-spinach mixture.
  7. Spread a layer of tomato sauce in a baking dish and place filled cannelloni on top.
  8. Cover with remaining tomato sauce and sprinkle with remaining parmesan cheese.
  9. Bake in the preheated oven for 20-25 minutes until golden and bubbly.
  10. Garnish with fresh basil before serving.
Nutrition Per Serving 705 g Per 100g
Energy 800 kcal 113 kcal
Protein 35 g 5.0 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 90 g 12.8 g
Fat 35 g 5.0 g
  • 150
    g
     cannelloni
  • 200
    g
     ricotta cheese
  • 100
    g
     spinach
  • 200
    ml
     tomato sauce
  • 10
    g
     basil
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Preheat the oven to 180°C.

Cook the cannelloni according to package instructions until al dente.

In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.

Add spinach to the pan and cook until wilted. Remove from heat and let cool slightly.

In a bowl, mix ricotta cheese with cooked spinach and half of the parmesan cheese.

Fill each cannelloni tube with the ricotta-spinach mixture.

Spread a layer of tomato sauce in a baking dish and place filled cannelloni on top.

Cover with remaining tomato sauce and sprinkle with remaining parmesan cheese.

Bake in the preheated oven for 20-25 minutes until golden and bubbly.

Garnish with fresh basil before serving.

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