Best Easy Cannelloni di Ricotta e Spinaci Recipe

Preheat oven to 375°F. Heat olive oil in a skillet over medium heat; add onion and cook until translucent, about 4 minutes. Stir in garlic and sauté 30 seconds until fragrant.

Add crushed tomatoes, oregano, basil, salt, and black pepper. Simmer sauce uncovered over low heat for 15 minutes, stirring occasionally. Remove from heat.

In a mixing bowl, combine ricotta, squeezed spinach, mozzarella, Parmesan, egg, and a pinch of salt and pepper until smooth and even.

Spoon one-third of the tomato sauce into the bottom of a 9x13-inch baking dish. Using a piping bag or spoon, fill dry cannelloni tubes with the ricotta-spinach mixture.

Arrange cannelloni in a single layer over sauce, top evenly with remaining tomato sauce. Cover tightly with foil and bake for 35 minutes. Remove foil, sprinkle with extra mozzarella if desired, and bake another 10–15 minutes until bubbly and golden.

Allow to rest 10 minutes before serving for easier slicing and to prevent filling from spilling.