Spinach and Ricotta Cannelloni

Ingredients

Salt

1/2 teaspoon or to taste

Black pepper

1/2 teaspoon or to taste

Extra virgin olive oil

2 tablespoons

Garlic

2 cloves, finely minced

Egg

1, beaten

Parmesan cheese

1/2 cup, freshly grated

Ricotta cheese

1 cup

Spinach

2 cups, cooked, drained, and chopped

Cannelloni tubes

12 tubes

Tomato sauce

2 cups, homemade or store-bought

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the cannelloni tubes in a large pot of boiling salted water, according to package instructions. Drain and set aside.
3. While the pasta is cooking, heat the olive oil in a pan over medium heat. Add the garlic and sauté until fragrant.
4. In a large bowl, combine the sautéed garlic, spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Stir well to combine.
5. Using a spoon or a piping bag, fill each cannelloni tube with the spinach and ricotta mixture.
6. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
7. Arrange the filled cannelloni tubes in the baking dish, then pour the remaining tomato sauce over the top.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
10. Let the cannelloni rest for a few minutes before serving. This will make it easier to serve and will also allow the flavors to deepen.
11. Serve warm, garnished with extra Parmesan cheese and a sprinkle of fresh basil or parsley if desired.