CANNELLONI da trattoria! Ricetta ignorante con Marcolino di @MagnaItalia

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative with a cheesy flavor, while pecorino is often cheaper.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat, while provolone can be more affordable.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is more nutrient-dense, while frozen spinach is often cheaper and easier to use.

Preheat oven to 375°F (190°C).

Cook spinach in a skillet until wilted, about 3-4 minutes. Drain and cool.

Mix ricotta cheese, cooked spinach, egg, nutmeg, salt, and black pepper in a bowl until well combined.

Stuff cannelloni tubes with the ricotta mixture using a piping bag or spoon.

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

Arrange stuffed cannelloni in the baking dish in a single layer.

Top with remaining tomato sauce, ensuring all pasta is covered.

Sprinkle mozzarella and parmesan cheese evenly over the top.

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

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

Let rest for 5 minutes before serving.

Cooking Techniques

Spice Level:

Allergens