Description
A delicious and healthy dish featuring cannelloni stuffed with a creamy butternut squash and spinach filling, topped with a rich tomato sauce.
Ingredients
Scale
- 12 cannelloni tubes
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a pot, boil the butternut squash until tender, about 10-15 minutes.
- Drain and mash the squash, then mix in the spinach, ricotta, Parmesan, salt, and pepper.
- Stuff the cannelloni tubes with the butternut squash and spinach mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed cannelloni in the dish and cover with remaining marinara sauce.
- Drizzle with olive oil and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until bubbly.
Notes
- For a vegan option, substitute ricotta with a plant-based alternative.
- Feel free to add herbs like basil or oregano for extra flavor.
- Can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Butternut Squash, Spinach, Cannelloni, Italian, Vegetarian