Ingredients

The following ingredients have 8 Servings
  • 450 grams Ricotta cheese ((approximately 16 ounces))
  • 1 egg
  • 1 1/2 cup chopped fresh spinach
  • 1 teaspoon dried basil
  • a pinch or two of salt and pepper
  • 2 cloves fresh garlic ((pressed or finely minced))
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 1 box ready-to-stuff Cannelloni (Mannicotti) noodles ((approximately 20 noodles per box))
  • 2 380 ml jars of marinara sauce ((two 13 fluid ounce jars))
  • 2 cups shredded mozzarella cheese
  • 1/2 cup shredded Parmesan cheese

Instruction

  • Preheat your oven to 375 degrees Fahrenheit and set aside a 9-inch by 13-inch rectangular casserole dish.
  • Add the ricotta, egg, spinach, basil, salt and pepper, garlic, the 1 1/2 cup of mozzarella and the Parmesan cheese to a large bowl and stir together with a rubber spatula until well combined.
  • Add the ricotta mixture to a piping bag with an open tip (or simply cut the tip off the bag if you don't want to use a tip) and pipe the ricotta filling into each of the ready-to-stuff Cannelloni noodles.
  • Spoon approximately one-third of the marinara sauce into the bottom of the baking dish and spread it around until the bottom of the dish is well coated with sauce.
  • Place the filled Cannelloni noodles into the base of the baking dish and spoon the remaining marinara sauce over the top.
  • Add the remaining mozzarella and Parmesan cheeses in an even layer on the top and bake uncovered at 375 degrees Fahrenheit for about 25 to 30 minutes.
  • Serve immediately.