Spinach & Ricotta Stuffed Pasta

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15 Minutes Prep
35 Minutes Total

Asha Shiv (@FoodFashionParty) bakes spinach and ricotta-stuffed cannelloni in marinara for the cheesiest, dreamiest #SundaySauce yet.

Ingredient List
  • PASTA
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  • 1 8 oz package short cannelloni, cooked and drained Small check mark in a circle icon
  • 1 cup cooked spinach, squeezed of all the water Small check mark in a circle icon
  • 1 cup part skim ricotta Small check mark in a circle icon
  • 2 cloves garlic Small check mark in a circle icon
  • 1 teaspoon crushed red pepper flakes Small check mark in a circle icon
  • 1/2 teaspoon sea salt Small check mark in a circle icon
  • 1/3 teaspoon fresh black pepper Small check mark in a circle icon
  • SAUCE
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  • 1 14.5 oz can Muir Glen Organic Diced San Marzano Style Tomatoes with Basil & Garlic Small check mark in a circle icon
  • 1 tsp garlic powder Small check mark in a circle icon
  • 1 tbsp onion powder Small check mark in a circle icon
  • 1 tsp Provençal seasoning Small check mark in a circle icon
  • 4 tbsp grated Parmesan Small check mark in a circle icon
Preparation
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, add the spinach, ricotta, grated garlic, crushed pepper flakes, sea salt, and pepper.
  3. Mix well. Transfer it to a piping bag.
  4. Take a sauce pan and add the tomatoes, garlic, onion and Provençal seasoning and bring it to a boil, simmer and cook for 5 minutes. Turn off the heat.
  5. In an oven proof dish, add tomato sauce on the bottom of the pan.
  6. Carefully fill the pasta with the stuffing and arrange it neatly in the sauce.
  7. Drizzle some sauce on top, add the Parmesan.
  8. Bake until the shells are hot and it's bubbly for about 15 minutes.