Spinach Cannelloni w/ Homemade Crespelles
The secret to a fabulous cannelloni is to make your own homemade Crespelles. Super easy to make! They have a light pillowy texture. Perfect to replace pasta for your stuffed dishes and lasagna. Manicotti is the American name for Italian Cannelloni. Fabulous filling with spinach, ricotta, Parmesan Reggiano, mozzarella, and my favorite secret ingredient nutmeg. Use jarred marinara for an easy pantry ready dish or make the delicious Marcella Hazan 3 ingredient sauce in 45 minutes!
Ingredients
- 12-14 Homemade Crespelles See link to make
- 10 oz Frozen Spinach thawed and squeezed See tip in video or Note below
- 1 Egg
- 1/4 cup Parmesan Reggiano
- 15 oz Ricotta Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 1 tsp Nutmeg
- 1 24 oz Marinara Sauce or Homemade Sauce (about 3 cups) See Notes below.
- 3 tbsp Fresh Cut Basil
Instructions
- Preheat oven to 375°
- In a large bowl, combine spinach, egg, Parmesan Reggiano, Ricotta, Mozzarella Cheese, and Nutmeg.
- In large baking dish, place 1 cup of sauce and spread evenly.
- Place 4 tablespoons ( or about 1/4 cup) on to prepared crespelle. Spread, from end to end, a row of spinach filling. Roll and place seam side down into prepared baking dish. Continue to finished.
- Pour remaining sauce on top of filled crespelles.
- Bake uncovered for 20-25 minutes.
- Finish with fresh cut basil. Serve with fresh grated Parmesan Reggiano Cheese and warm bread.
Video
Notes
Link to Crespelle Recipe: Homemade Crespelles
To remove extra moisture from spinach: Place thawed spinach in colander. Sprinkle 1 tsp. of salt. Let rest for 15 minutes. Take the back of a large spatula and press out remaining moisture.
Sauce: 3 ingredient Red sauce from Marcella Hazan is a great option and done in 45 minutes! Prepare before starting Crespelles and Spinach Filling to complete in time.
Mezzetta Brand of marinara Sauce is a pantry favorite of mine!