Cannelloni with spinach and mozzarella
2 servings
30 minutes
Cannelloni with spinach and mozzarella is a refined dish of Italian cuisine that combines the tenderness of pasta with the richness of fresh spinach and melting mozzarella flavors. Traditionally used for stuffing, cannelloni are filled with cheese balls and herbs, creating a harmonious balance of tastes. Baked under tomato sauce with pesto and parmesan, they gain richness and a slight spiciness highlighted by black pepper and parsley. This dish can be served as a festive treat or a warming family dinner, and its appetizing crust and creamy filling will make it a favorite even for the most discerning gourmets.
1
Take 8-10 cannelloni and drop them into boiling salted water for 4 minutes. Then drain the water, rinse with cold water, and arrange the cannelloni so that they do not touch each other.
- Cannelloni pasta: 10 pieces
2
In the meantime, make the sauce: mix tomato paste with pesto, parsley, and black pepper.
- Tomato paste: 300 g
- Pesto: 1 tablespoon
- Dried parsley: 1 teaspoon
- Ground black pepper: to taste
3
Place 2-3 mozzarella balls inside each cannelloni, alternating with spinach leaves. Arrange the cannelloni on a baking sheet generously drizzled with olive oil. Pour sauce over and sprinkle with parmesan on top.
- Mini mozzarella (bocconcini/ciliegine): 150 g
- Fresh spinach leaves: 50 g
- Olive oil: to taste
- Grated Parmesan cheese: 50 g
4
Bake for 15 minutes at 220 degrees.
