Roasted Squash And Spinach Cannelloni Recipe

Name: Roasted Squash And Spinach Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cubed, peeled acorn squash; 1 cup cubed red onion; 2 teaspoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon pepper; 680 milliliters tomato sauce with juice (marinara?); 16 ounces ricotta (454 g); 284/10 oz grams frozen spinach, thawed and squeezed dry; 1/2 cup parm, grated; 1 egg; 200 grams cannelloni, oven ready; 1 cup shredded provolone; 1 cup romano cheese, grated

Servings: persons

2 cups cubed, peeled acorn squash
1 cup cubed red onion
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
680 milliliters tomato sauce with juice (marinara?)
16 ounces ricotta (454 g)
284/10 oz grams frozen spinach, thawed and squeezed dry
1/2 cup parm, grated
1 egg
200 grams cannelloni, oven ready
1 cup shredded provolone
1 cup romano cheese, grated

1
Preheat oven to 400. Grease a rimmed baking sheet or line with non-stick foil.
2
Combine squash, onion, salt, pepper and toss til coated. Spread in single layer in prepared pan.
3
Bake, uncovered, stirring occasionally, for 45 min. or until tender and lightly browned. Cool
4
Reduce oven to 350. Spread 1 cup tomato sauce in bottom of greased 9 X 13 baking dish.
5
To prepare filling, place squash mixture in food processer. Pulse until well combined.
6
Add ricotta, spinach, parm amd egg. Process until almost smooth.
7
Spoon filling into pastry bag (or ziplock bag) and pipe into cannelloni.
8
Place filled cannelloni in single layer on top of sauce in dish. Pour remaining sauce over top.
9
Bake, uncovered, for 45 min. Uncover and sprinkle with provolone and romano.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups cubed, peeled acorn squash, 1 cup cubed red onion, 2 teaspoons olive oil, 1/2 teaspoon salt, and more.

Yes, Roasted Squash And Spinach Cannelloni falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash And Spinach Cannelloni

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