Easy Spinach-Ricotta Cannelloni
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- 12
Ingredients
- 1 bottle
- passata or tomato sauce, divided
- 680 mL
- 1 pkg
- Compliments Frozen Spinach Chopped, thawed
- 500 g
- 1 tub
- ricotta
- 475 g
- 1 1/2 cups
- shredded mozzarella, divided
- 375 mL
- 1/2 cup
- grated Parmesan cheese
- 125 mL
- 1
- egg
- 1/4 cup
- finely chopped fresh parsley, divided
- 60 mL
- 2
- cloves garlic, minced
- 1/2 tsp
- salt, or to taste
- 2 mL
- 1/4 tsp
- black pepper, or to taste
- 1 mL
- 1 pkg
- oven-ready cannelloni shells (dry pasta)
- 250 g
Directions
Step 1
Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.
Step 2
Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/12 of the recipe):
- Calories:
- 240
- Fat:
- 10 g
- Saturated Fat:
- 6 g
- Carbs:
- 23 g
- Fibre:
- 3 g
- Sugar:
- 7 g
- Cholesterol:
- 45 mg
- Protein:
- 15 g
- Sodium:
- 440 mg
