Vegetarian Cannelloni (30-35 Minutes)

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This delightful dish brings together the freshness of spinach, the richness of ricotta cheese, and the robustness of a tangy tomato sauce, creating a symphony of flavors that will leave you craving for more. Not only is it incredibly delicious, but it’s also a breeze to prepare, taking right around 30 minutes from start to finish. Whether you’re seeking a comforting and quick meal or planning a gathering with loved ones, this recipe won’t let you down!

  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 12 cannelloni tubes
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the cannelloni tubes according to the package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat some olive oil over medium heat. Add the minced garlic and sauté until fragrant.
  4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
  5. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, beaten egg, dried basil, dried oregano, and sautéed spinach. Season with salt and pepper, and mix well to combine.
  6. Spoon the filling into a piping bag or a plastic zip-top bag with one corner snipped off. Pipe the filling into the cooked cannelloni tubes, filling them until they are tightly packed.
  7. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the filled cannelloni tubes in a single layer in the dish. Pour the remaining marinara sauce over the top of the cannelloni.
  8. Sprinkle the shredded mozzarella cheese evenly over the sauce.
  9. Bake in the preheated oven for about 15-20 minutes until the cheese is melted and golden brown.
  10. Remove from the oven and let it cool slightly. Garnish with fresh basil leaves.
  11. Serve the cannelloni warm and enjoy!

Notes

For best results, make sure to cook the cannelloni tubes al dente so they hold their shape when baked. Sautéing the garlic before adding the spinach also enhances the flavor of the filling. Feel free to add other ingredients like sun-dried tomatoes or mushrooms to the filling for extra depth of flavor if desired. You can also experiment with different types of cheeses such as Fontina or Gruyère for a unique twist. Serve the cannelloni with a side salad or garlic bread for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 8g
  • Sodium: 860mg
  • Fat: 18g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 100mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

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