Egg and Spinach Cannelloni Recipe
This Egg and Spinach Cannelloni is a delightful twist on the classic Italian dish, featuring a flavorful filling of spinach and eggs encased in pasta tubes and topped with a rich tomato sauce.
Equipment
- 1 Oven For baking the cannelloni
- 1 Saucepan For preparing the tomato sauce
Ingredients
- 200 g Spinach Fresh, chopped
- 3 pieces Eggs Beaten
- 1/2 cup Ricotta cheese
- 2 tbsp Parmesan cheese Grated
- to taste Salt and pepper
- 2 cups Tomato sauce
- 2 cloves Garlic Minced
- 1 tsp Olive oil
- 1 tsp Oregano Dried
- 8 pieces Cannelloni tubes
- 1/2 cup Mozzarella cheese Grated
Instructions
- Sauté the chopped spinach in a pan until wilted, then remove excess moisture.
- Mix the spinach with beaten eggs, ricotta, parmesan, salt, and pepper.
- Stuff the cannelloni tubes with the spinach and egg mixture.
- Heat olive oil in a saucepan, add minced garlic and sauté until fragrant.
- Add tomato sauce and oregano, simmer for 10 minutes.
- Preheat the oven to 180°C (350°F).
- Spread some tomato sauce on the bottom of a baking dish, place stuffed cannelloni on top.
- Pour remaining sauce over the cannelloni and sprinkle with mozzarella.
- Bake for 25-30 minutes until cheese is golden and bubbly.
Notes
For added flavor, try adding a pinch of nutmeg to the filling.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 36gProtein: 24gFat: 21gSaturated Fat: 10gCholesterol: 220mgSodium: 820mgPotassium: 550mgFiber: 4gSugar: 6gVitamin A: 210000IUVitamin C: 16.5mgCalcium: 4000mgIron: 0.6mg
Tried this recipe?Let us know how it was!