La ricetta dei cannelloni ricotta e spinaci come da tradizione | Sarah Cicolini

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while keeping the texture.

cannelloni tubes

🥗Healthier: zucchini slices

💰Cheaper: manicotti shells

Zucchini slices are low-carb, while manicotti is a similar pasta alternative.

Preheat the oven to 375°F (190°C).

Sauté chopped onion and minced garlic in olive oil until translucent, about 3-4 minutes.

Add fresh spinach to the pan and cook until wilted, about 2-3 minutes.

In a bowl, combine ricotta cheese, sautéed spinach, egg, grated parmesan, salt, pepper, and nutmeg.

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

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

Arrange the filled cannelloni in the baking dish on top of the sauce.

Cover the cannelloni with remaining tomato sauce and sprinkle mozzarella cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes.

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

Let the dish rest for 5 minutes before serving.

Garnish with fresh basil and parsley before serving.

Cooking Techniques

Spice Level:

Allergens