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Spinach and Cheese Cannelloni

A classic pasta dish combining tender tubes of pasta filled with a creamy spinach and ricotta mixture, all baked in a rich tomato sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6 -8

Ingredients
  

  • 2 packages 10 oz each frozen spinach, thawed and well-drained
  • 15 oz ricotta cheese
  • 1 cup grated Parmesan cheese
  • 2 eggs
  • 2 cloves garlic minced
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 12-14 cannelloni tubes
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Preheat your oven to 375°F (190°C). While waiting, squeeze all excess moisture from the thawed spinach - this is crucial for a perfect filling.
  • In a large bowl, combine the drained spinach, ricotta, Parmesan, eggs, garlic, nutmeg, salt, and pepper. Mix until well combined but don't overmix.
  • Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  • Fill each cannelloni tube with the spinach mixture. Pro tip: Use a piping bag or zip-top bag with the corner cut off for easier filling.
  • Arrange the filled tubes in the baking dish, making sure they don't overlap.
  • Pour the remaining marinara sauce over the cannelloni, ensuring all pasta is covered.
  • Sprinkle mozzarella cheese evenly over the top.
  • Cover with foil and bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbly.