This Spinach & Ricotta Cannelloni Bake is a comforting and flavorful pasta dish perfect for family dinners or gatherings. The creamy ricotta and spinach filling pairs perfectly with the tangy tomato sauce, all topped off with a generous layer of melted Parmesan cheese.
Ingredients: 1 pack 250g cannelloni tubes. 500g fresh spinach, washed and chopped. 500g ricotta cheese. 2 cups grated Parmesan cheese. 4 cloves garlic, minced. 1 onion, finely chopped. 2 cans 400g each crushed tomatoes. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.
Instructions: Set the oven to 180C 350F and heat it up. Warm up the olive oil in a big pan over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion softens. Put chopped spinach in the pan and cook it until it softens. Add pepper and salt. Take the spinach mixture off the heat and put it in a mixing bowl. Allow it to cool a bit. While it's still cool, add ricotta cheese and 1 cup of grated Parmesan cheese to the spinach. Combine well. Use a spoon or a piping bag to fill the cannelloni tubes with the spinach and ricotta mixture. Add crushed tomatoes to a different bowl and season with salt and pepper to taste. Put a little tomato sauce on the bottom of a baking dish. Place the donut tubes that have been filled inside the baking dish. Cover the cannelloni with the rest of the tomato sauce. Add the rest of the grated Parmesan cheese on top. Place the baking dish in a hot oven and cover it with foil. Bake for 25 to 30 minutes. Take off the foil and bake for another 10 to 15 minutes, until the cheese is bubbly and golden. Before serving, sprinkle with fresh basil leaves.
Prep Time: 30 minutes
Cook Time: 45 minutes
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