Tortelloni Ricotta e Spinaci

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone cheese is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers similar flavor at a lower cost.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

Preheat the oven to 375°F (190°C).

Cook the cannelloni pasta in boiling salted water until al dente, about 5 minutes, then drain and cool.

In a skillet, heat olive oil over medium heat and sauté garlic until fragrant, about 1 minute.

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool.

In a bowl, combine ricotta cheese, mozzarella cheese, half of the parmesan cheese, egg, sautéed spinach, salt, black pepper, and nutmeg. Mix well.

Fill each cannelloni tube with the cheese mixture using a piping bag or spoon.

Spread a layer of marinara sauce on the bottom of a baking dish.

Place the filled cannelloni in the dish, seam side down, and cover with remaining marinara sauce.

Sprinkle the top with remaining parmesan cheese and fresh basil.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens