Easy Spinach-Ricotta Cannelloni
Prep Time
Serves
Cooking Mode
1 bottle passata or tomato sauce, divided
1 pkg Compliments Frozen Spinach Chopped, thawed
1 tub ricotta
1 ½ cups shredded mozzarella, divided
½ cup grated Parmesan cheese
1 egg
¼ cup finely chopped fresh parsley, divided
2 cloves garlic, minced
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 pkg oven-ready cannelloni shells (dry pasta)
1 bottle passata or tomato sauce, divided
1 pkg Compliments Frozen Spinach Chopped, thawed
1 tub ricotta
1 ½ cups shredded mozzarella, divided
½ cup grated Parmesan cheese
1 egg
¼ cup finely chopped fresh parsley, divided
2 cloves garlic, minced
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 pkg oven-ready cannelloni shells (dry pasta)
Directions
1Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.
2Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.
Tips
1
To make ahead, cover and refrigerate assembled cannelloni, sauce and cheese for up to 8 hr. before baking.
2
Substitute spinach with thawed frozen mixed greens products.
Disclaimer
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Personal Note
Personal Note
