Spinach & Ricotta Cannelloni (No-Fuss)

Ingredients

• 1 cup Ricotta cheese
• 2 cups Fresh spinach (chopped)
• 1/4 cup Parmesan cheese (grated)
• 1 Egg
• 3/4 cup Marinara sauce
• 6 Cannelloni pasta (dry, no-boil if available)
• 1/2 cup Mozzarella cheese (shredded)
• 1 tsp Olive oil(optional)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). If using fresh spinach, sauté it in olive oil for 2–3 minutes until wilted; squeeze out excess moisture if needed.

2. 2

   Mix ricotta, spinach, Parmesan, egg, salt, and black pepper until smooth and evenly combined.

3. 3

   Spread a thin layer of marinara in a small baking dish. Spoon the ricotta-spinach mixture into cannelloni tubes (or stuff as best as possible). Arrange in the dish and pour remaining marinara over the top.

4. 4

   Cover with foil and bake for 30 minutes, then remove foil, sprinkle mozzarella over the top, and bake 5 minutes more until melted and bubbly. (Total cook time: about 30 minutes as written for the bake covered stage; if your cannelloni needs longer, bake a few extra minutes uncovered.)