Spinach and Ricotta Cannelloni🍝 22g Protein -

A delicious serving of baked spinach and ricotta cannelloni with melted cheese, golden brown crust, and fresh parsley garnish.

Spinach and Ricotta Cannelloni🍝 22g Protein

A comforting vegetarian Italian classic that never disappoints. Tender pasta tubes are filled with a rich blend of creamy ricotta and earthy spinach, then baked in a vibrant tomato sauce under a blanket of melted golden cheese.

📝 Ingredients:

12 Cannelloni Pasta Tubes (approx. 250g)

10 oz Frozen Spinach, thawed and squeezed very dry

15 oz Ricotta Cheese

1/2 cup Grated Parmesan Cheese

1 large Egg, lightly beaten

1 clove Garlic, minced

2 cups Marinara Sauce

1 cup Shredded Mozzarella Cheese

1/4 tsp Nutmeg

Salt and Pepper to taste

👩‍🍳 Instructions:

1- Preheat your oven to 375 F (190 C).

2- In a large bowl, combine the dried spinach, ricotta cheese, parmesan cheese, beaten egg, minced garlic, nutmeg, salt, and pepper. Mix until well combined.

3- If using "oven-ready" cannelloni, skip this step. If using traditional pasta, par-boil the tubes for 2-3 minutes in salted water, then drain and cool.

4- Spread about 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

5- Fill the cannelloni tubes with the spinach and cheese mixture. You can use a piping bag or a small spoon.

6- Arrange the filled tubes in a single layer in the baking dish.

7- Pour the remaining marinara sauce evenly over the pasta, ensuring the tubes are covered so they cook properly.

8- Sprinkle the shredded mozzarella cheese over the top.

9- Cover with foil and bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and slightly browned.

10- Let it rest for 10 minutes before serving to allow the filling to set.

✅ Macros Summary:

✯ Protein: 22g

✯ Carbs: 38g

✯ Fat: 16g

✯ Calories: 390

✯ Time: 55 min ⏱️

✯ Serving: 4 Servings (3 tubes each)