Spinach and Ricotta Cannelloni

Ingredients

Fresh basil

1/4 cup, chopped (for garnish)

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Mozzarella cheese

2 cups, shredded

Tomato sauce

3 cups

Garlic

2 cloves, minced

Egg

1, beaten

Parmesan cheese

1/2 cup, grated

Ricotta cheese

2 cups

Fresh spinach

4 cups, cooked and chopped

Cannelloni tubes

12 tubes

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked and chopped spinach, ricotta cheese, grated Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix until well combined.
3. Carefully stuff each cannelloni tube with the spinach and ricotta mixture using a small spoon or a piping bag.
4. Spread a thin layer of tomato sauce on the bottom of a baking dish to prevent sticking.
5. Arrange the stuffed cannelloni tubes in the baking dish in a single layer.
6. Pour the remaining tomato sauce over the stuffed cannelloni, ensuring they are well covered.
7. Sprinkle the shredded mozzarella cheese evenly on top of the sauce.
8. Cover the baking dish with aluminum foil to prevent the cheese from burning during cooking.
9. Bake in the preheated oven for 30 minutes.
10. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
11. Remove from the oven and let it cool for a few minutes before garnishing with freshly chopped basil. Serve warm.