CANNELLONI DI PROSCIUTTO E FORMAGGIO

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and retains nutrients.

Preheat the oven to 375°F (190°C).

Cook the cannelloni pasta in boiling salted water until al dente, about 6-8 minutes.

Drain the pasta and rinse with cold water to stop cooking.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add spinach to the skillet and cook until wilted, about 2-3 minutes; remove from heat.

In a bowl, combine ricotta cheese, half of the mozzarella cheese, egg, cooked spinach, basil, salt, black pepper, and nutmeg; mix until well combined.

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

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

Arrange the filled cannelloni in the dish and cover with remaining marinara sauce.

Sprinkle the top with remaining mozzarella and parmesan cheese.

Cover the dish with aluminum 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