Pork Spinach & Ricotta Cannelloni Recipe

Pork Spinach & Ricotta Cannelloni is a comforting and flavorful Italian dish. The cannelloni tubes are filled with a mixture of ground pork, spinach, ricotta cheese, and aromatic herbs. They are then baked in a rich tomato sauce and topped with melted cheese. The result is a hearty and satisfying meal that is perfect for a family dinner or a gathering with friends. Serve the cannelloni with a side of garlic bread and a green salad for a complete and delicious meal.

4.5
10 Rating -
Rate
Non Vegdiet
1hr 20minstotal
30minsPrep
50minsCook
1hr 20m.total
30m.Prep
50m.Cook
Pork Spinach & Ricotta Cannelloni
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Ingredients for Pork Spinach & Ricotta Cannelloni Recipe

  • 3 Cannelloni Tubes
  • 1/4 pound Ground Pork
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Small Onion, Finely Chopped
  • 1/2 cup Fresh Spinach Leaves
  • 1/4 cup Ricotta Cheese
  • 0.13 cup Grated Parmesan Cheese
  • 1/4 Egg
  • 1/2 tablespoon Chopped Fresh Parsley
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/2 cup Tomato Sauce
  • 1/4 cup Shredded Mozzarella Cheese

Directions: Pork Spinach & Ricotta Cannelloni Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large skillet, cook the ground pork over medium heat until browned. Drain any excess fat.
  • STEP 3.Add the garlic, onion, and spinach to the skillet and cook until the spinach wilts.
  • STEP 4.In a bowl, mix together the cooked pork mixture, ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
  • STEP 5.Stuff the cannelloni tubes with the pork and cheese mixture and arrange them in the greased baking dish.
  • STEP 6.Pour the tomato sauce over the cannelloni and sprinkle with mozzarella cheese.
  • STEP 7.Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • STEP 8.Allow the cannelloni to cool slightly before serving. Serve with garlic bread and a green salad.

Cooking Tips

  • If you can't find cannelloni tubes, you can use manicotti shells as a substitute.
  • To make the filling easier to pipe into the tubes, transfer it to a piping bag or a resealable plastic bag with a corner snipped off.
  • For a vegetarian version, you can omit the ground pork and add more spinach and ricotta cheese.

Storage and Serving

  • Leftover pork spinach & ricotta cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the cannelloni, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the reheated cannelloni with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Nutrition
value
175
calories per serving
9 g Fat18 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    18g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    18g
  • Fiber
    3g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    307mg
  • Iron
    5mg
  • Vitamin A
    2646mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    159mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    48mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    2mg
  • Phosphorus
    235mg
  • Selenium
    26mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp