Three Cheese Cannelloni l The Recipe Rebel

PRINTABLE RECIPE & NUTRITION INFO: www.thereciperebel.com/cheese...
Ingredients
▢3½ cups marinara sauce (divided)
▢⅓ cup water
▢125 grams oven ready cannelloni pasta (12 noodles)
▢475 grams Ricotta (about 2 cups)
▢225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
▢⅓ cup + 2 tablespoons shredded Parmesan cheese (divided)
▢1 egg
▢1 teaspoon salt
▢½ teaspoon dried parsley
▢¼ teaspoon dried basil
▢¼ teaspoon dried oregano
▢¼ teaspoon black pepper
▢3 cups shredded Mozzarella (about 210 grams)
Instructions
Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish. Combine marinara sauce with water and spread 2 cups marinara sauce in the bottom of the pan.
Stir together the Ricotta, spinach, ⅓ cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
Pour remaining sauce over cannelloni shells in pan and top with shredded Mozzarella, and 2 tablespoons Parmesan. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 30-40 minutes or until pasta is tender (don't overbake!) and cheese is melted.
Uncover and continue baking until cheese is lightly browned. Serve.