Spinach Ricotta Cannelloni

This Spinach Ricotta Cannelloni is the perfect treat to come home to after a long day of work. With a tomato basil sauce to top it off, this dish will certainly become a family favorite.

Health Benefits:

Spinach contains negligible traces of fat and hardly any cholesterol. Like any green leafy vegetable, spinach is rich in folate and fiber. Spinach also contains vitamins A, B6, C, E K and minerals, such as calcium, magnesium, phosphorous, copper, potassium, and manganese

Ingredients

olive oil: 1 tbsp

finely chopped clove garlic: 1

finely chopped small onion: 1

crushed tomatoes: 1

water: 1 cup

oregano: 1 tsp

thawed frozen chopped spinach: 8 oz

ricotta: 1 lb

grated parmesan: 1/3 cup

shredded cheese: 1 cup

egg: 1

large minced garlic clove: 1

Salt and pepper to taste

dried cannelloni tubes: 18-22

shredded mozzarella: 1-1 1/2 cups

basil to garnish

How To Make Spinach Ricotta Cannelloni

 For the sauce:

1. Place a large skillet over medium-high heat and heat oil.
2. Add onion and garlic, and cook until translucent. This should take about 2-3 minutes.
3. Add tomato.
4. Use water to swirl the last bits out of the tomato can, then add to the skillet.
5. Stir until combined, then lower the heat to medium.
6. Let simmer for 5 minutes.
7. Season to taste and stir in oregano.
8. Set aside.                                                              

For the spinach ricotta filling:

9. Set spinach in a colander, and press out most of the liquid. You do not need to squeeze it completely dry.
10. Place in a bowl with the rest of the filling ingredients.
11. Mix thoroughly and season to taste.
12. Spread enough sauce to cover the base of your baking pan – this should be large enough to fit 20 cannelloni.
13. Pour filling into a Ziploc bag and cut a large hole in one corner.
14. Pip filling into the tubes, and set them in the baking dish as you complete them.
15. Pour the rest of the sauce over the top, ensuring all tubes get covered.
16. Cover with foil and bake for 25 minutes.
17. Remove from the oven, uncover, and sprinkle with grated cheese.
18. Bake for another 10 minutes, until the cheese is melted.
19. Garnish your Spinach Ricotta Cannelloni with basil, serve hot, and enjoy! 

This Spinach Ricotta Cannelloni is a surefire win. Whether the centerpiece of your next dinner party, dinner for family movie night, or just for fun, you know this dish will be a winner.
Trivia:

Two-thirds of the world’s durum wheat comes from North Dakota