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🥬 Creamy Spinach Cannelloni with Ricotta

485 kcal · 65 min · 4 servings

Ingredients

• 16 Stück Cannelloni tubes (dry)
• 300 g Frozen spinach (thawed and squeezed dry)
• 250 g Ricotta cheese
• 50 g Parmesan (grated)
• 1 Stück Egg
• 1 Prise Nutmeg
• 500 ml Passata (strained tomatoes)
• 150 g Mozzarella (grated)
• 2 EL Olive oil
• 1 TL Salt
• 0.5 TL Pepper

Instructions

1. 1. Preheat the oven to 200°C (392°F) conventional mode.
2. 2. Mix the thawed spinach with ricotta, egg, half of the Parmesan, nutmeg, salt, and pepper in a bowl.
3. 3. Carefully fill the cannelloni tubes with the spinach-ricotta mixture. You can use a spoon or a piping bag.
4. 4. Whisk the passata with a splash of olive oil, salt, and pepper. Spread a thin layer in a baking dish.
5. 5. Place the filled cannelloni closely side by side in the dish. Pour the remaining tomato sauce over them.
6. 6. Sprinkle the top with the remaining Parmesan and place the mozzarella slices on top.
7. 7. Cover the dish with aluminum foil and bake the cannelloni for 25 minutes.
8. 8. Remove the foil and bake for another 15 minutes until the cheese is golden brown and bubbly.
9. 9. Let the cannelloni rest for 5 minutes before serving.

Nutrition per serving

• kcal: 485
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 45 g