Easy Spinach Ricotta Cannelloni

12
Medium
Dinner

Characteristics

Vegetarian Without nuts Kid Approved

Nutritional Facts Per Serving

240
Calories
15 g
Protein
23 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 240
  • Lipides 10 g
    • Saturated fat  6 g
  • Cholesterol 45 mg
  • Sodium  440 mg
  • Carbs 23 g
    • fiber  3 g
    • Sugar  7 g
  • Protein 15 g

Ingredients

  • 1 bottle (680 mL) passata or tomato sauce, divided
  • 1 pkg (500 g) Compliments Frozen Spinach Chopped, thawed
  • 1 tub (475 g) ricotta
  • 1 1/2 cups (375 mL) shredded mozzarella, divided
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 egg
  • 1/4 cup (60 mL) finely chopped fresh parsley, divided
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) salt, or to taste
  • 1/4 tsp (1 mL) black pepper, or to taste
  • 1 pkg (250 g) oven-ready cannelloni shells (dry pasta)

Method

  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.
  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. 

Tips:
• To make ahead, cover and refrigerate assembled cannelloni, sauce and cheese for up to 8 hr. before baking.
• Substitute spinach with thawed frozen mixed greens products.

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