SPINACH & RICOTTA CANNELLONI

Spinach & Ricotta Cannelloni image

Make and share this Spinach & Ricotta Cannelloni recipe from Food.com.

Provided by Sara 76

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

400 g instant cannelloni tubes
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 kg frozen spinach, thawed
750 g ricotta cheese, beaten
2 eggs, beaten
1/4 teaspoon nutmeg
2 (575 g) jars pasta sauce (I like the Dolmio Classic sauce)
salt
pepper
400 g mozzarella cheese
1/4 cup parmesan cheese, grated

Steps:

Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
Stuff each canneloni tube, and put in a baking dish.
Pour the jar of sauce over the pasta.
Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).

Nutrition Facts : Calories 897.8, Fat 45.9, SaturatedFat 22.4, Cholesterol 239.2, Sodium 1673.7, Carbohydrate 73.8, Fiber 6.3, Sugar 20.8, Protein 50.7