Spinach and Ricotta Cannelloni with Marinara Sauce
Ingredients:
For the Filling:
1 lb ricotta cheese
2 cups fresh spinach, cooked and chopped
½ cup grated Parmesan cheese
1 egg
1 teaspoon garlic powder
½ teaspoon nutmeg
Salt and pepper, to taste
For the Sauce:
3 cups marinara sauce
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
For the Pasta:
12 cannelloni shells (or lasagna sheets pre-cooked and rolled)
For Topping:
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
For Garnish:
Fresh parsley, chopped
Instructions:
Prepare the Sauce:
Heat olive oil in a saucepan over medium heat. Sauté minced garlic until fragrant. Stir in marinara sauce, basil, and oregano. Simmer for 10 minutes and set aside.
Make the Filling:
In a large bowl, mix ricotta cheese, cooked spinach, Parmesan cheese, egg, garlic powder, nutmeg, salt, and pepper until well combined.
Stuff the Cannelloni:
Use a piping bag or spoon to fill the cannelloni shells with the ricotta and spinach mixture. If using lasagna sheets, spoon the mixture onto the sheet and roll tightly.
Assemble the Dish:
Preheat the oven to 375°F (190°C). Spread a layer of marinara sauce in a baking dish. Arrange the stuffed cannelloni in a single layer. Pour the remaining marinara sauce over the top.
Add Cheese and Bake:
Sprinkle mozzarella and Parmesan cheese evenly over the sauce. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Garnish and Serve:
Garnish with fresh parsley and serve warm with rustic Italian bread on the side. Enjoy a cozy Italian feast!