Cannelloni alla Fiorentina

Cannelloni alla Fiorentina

Pasta tubes stuffed with spinach and ricotta with tomato basil sauce


  • 1 Packet Lasagne sheets
  • 2 cups ricotta cheese
  • 1 cup chopped spinach, cooked and drained
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups Acasa classico / pumorola sauce
  • 1 cup shredded mozzarella cheese


  • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, beaten egg, dried oregano, and dried basil. Mix well.
  • Spread a thin layer of marinara sauce on the bottom of a baking dish.
  • Stuff each cooked shell with a generous spoonful of the ricotta-spinach mixture and place them in the baking dish.
  • Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
  • Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Serve hot and enjoy the cheesy goodness!

Chef Tip: For a touch of freshness, sprinkle some chopped fresh parsley or basil over the stuffed shells before serving.

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