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Gluten-Free Spinach and Ricotta Cannelloni with Tomato Sauce Recipe

Ingredients

For the Cannelloni: - 10-12 gluten-free lasagna leaves (precooked) - 2 cups fresh spinach, chopped - 1 ½ cups ricotta cheese - 1 cup shredded mozzarella (for topping) - ½ cup grated Parmesan cheese (for topping) - 2 cloves garlic, minced - 1 egg - ½ teaspoon dried oregano - ½ teaspoon dried basil - ¼ teaspoon nutmeg - Salt and pepper to taste For the Tomato Sauce: - 2 cans (14 oz each) chopped tomatoes - 1 onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 tablespoon olive oil - Salt and pepper to taste For the Gluten-Free Breadcrumb Topping: - 1 cup gluten-free breadcrumbs - 2 tablespoons olive oil - ¼ cup chopped fresh parsley (optional) - Salt and pepper to taste

Recipe

For the Cannelloni Filling: 1. In a large mixing bowl, combine the chopped spinach, ricotta cheese, minced garlic, egg, dried oregano, dried basil, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated. For the Tomato Sauce: 1. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent. 2. Add the canned chopped tomatoes, dried basil, dried oregano, salt, and pepper to the saucepan. Stir to combine. 3. Allow the sauce to simmer on low heat for about 15-20 minutes, stirring occasionally, to let the flavors meld together. Adjust seasoning if needed. For the Gluten-Free Breadcrumb Topping: 1. In a small bowl, combine the gluten-free breadcrumbs, olive oil, chopped parsley (if using), salt, and pepper. Mix until the breadcrumbs are evenly coated with the oil. Assembling the Cannelloni: 1. Preheat your oven to 375°F (190°C). 2. Spread a thin layer of the tomato sauce on the bottom of a baking dish. 3. Take a precooked gluten-free lasagna leaf and spoon a generous amount of the spinach and ricotta filling along one end of the leaf. Roll it up gently, enclosing the filling, and place it seam-side down in the baking dish. Repeat with the remaining leaves and filling. 4. Once all the cannelloni are arranged in the baking dish, pour the remaining tomato sauce over them, covering them evenly. 5. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the cannelloni. 6. Finally, sprinkle the gluten-free breadcrumb topping evenly over the cheese layer. Baking: 1. Cover the baking dish with aluminum foil and place it in the preheated oven. 2. Bake for about 20 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown. Serving: 1. Once baked, let the cannelloni cool for a few minutes before serving. 2. Garnish with additional chopped parsley if desired. Enjoy your delicious and comforting Gluten-Free Spinach and Ricotta Cannelloni with Tomato Sauce!