Spinach And Ricotta Dinner Cannelloni Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring a creamy spinach and ricotta filling wrapped in pasta and baked with a light tomato sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.

Ingredients

• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• - Petti Delicato Extra Fine Passata
• 1 Pack Planet Organic G's Baby Leaf Spinach
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1 package of fresh spinach in a skillet over medium heat until wilted, about 3-4 minutes. Drain well and press out excess moisture.
3. 3. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 tablespoon of finely chopped onion and sauté for 2-3 minutes until softened.
4. 4. Remove the skillet from heat and stir in the cooked spinach, 2/3 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix until well combined.
5. 5. Lay out dried pasta squares or pre-cooked lasagna sheets. Place 2 tablespoons of the spinach filling down the center of each square. Fold the edges over the filling to form a tube.
6. 6. Spread a thin layer of passata in the bottom of a baking dish. Arrange the filled cannelloni in a single layer over the sauce.
7. 7. Spoon additional passata over the cannelloni and sprinkle with 1/4 cup of grated Parmesan cheese.
8. 8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is lightly golden.
9. 9. Let the cannelloni rest for 5 minutes before serving. Enjoy your diabetic-friendly, vegetarian dinner!