How to make Cannelloni filled with Spinach and Ricotta | EASY RECIPE

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone offers a similar melting quality.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense, while frozen spinach is often more affordable and convenient.

Roast the pine nuts in a hot pan and put them aside.

Heat the frozen spinach until it lost its water and fill it in a bowl.

Add the ricotta to it and mix it.

Add the pine nuts, salt, black pepper, a little nutmeg and the parmesan and mix well.

Mix the tomato sauce with the seasoning.

Stuff the cannelloni with the spinach and put them in a baking form.

Pour a not too thick layer of tomato sauce over it and top it with the low moisture mozzarella.

In the oven for 15 minutes covered with aluminum foil at 180°-200° and then without foil for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens