Healthy Spinach and Ricotta Cannelloni Recipe

Preheat your oven to 375°F (190°C) and lightly grease an 8x12-inch baking dish with non-stick cooking spray.

In a large skillet over medium heat, wilt the chopped spinach with a splash of water for 3 to 4 minutes. Transfer the spinach to a fine-mesh strainer and press firmly with a spoon to squeeze out all excess liquid.

In a medium bowl, combine the drained spinach, light ricotta, egg, minced garlic, half of the parmesan cheese, nutmeg, salt, and pepper. Stir the mixture thoroughly until a smooth, uniform filling is formed.

Spoon 1 cup of the marinara sauce into the bottom of the prepared baking dish, spreading it into an even layer to prevent the pasta from sticking.

Transfer the spinach-ricotta mixture into a piping bag or a large zip-top bag with the corner snipped off. Carefully pipe the filling into each dry cannelloni tube until full, then arrange them in a single layer over the sauce.

Pour the remaining marinara sauce evenly over the stuffed cannelloni, ensuring all the tubes are completely covered so they cook through. Sprinkle the mozzarella and remaining parmesan cheese over the top.

Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly golden on the edges.

Let the dish rest for 5 minutes before serving to allow the filling to set. Garnish with fresh basil leaves if desired and enjoy warm.