Creamy Spinach and Ricotta Cannelloni

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3-4 minutes. Remove from heat and let cool slightly.

3.In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well until creamy.

4.Add the sautéed spinach to the cheese mixture and stir until fully incorporated.

5.Using a spoon, carefully fill each cannelloni tube with the spinach and ricotta mixture, making sure to pack it well without breaking the pasta.

6.Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish.

7.Arrange the filled cannelloni tubes in a single layer over the sauce in the baking dish.

8.Pour the remaining marinara sauce over the filled cannelloni, ensuring they are well covered.

9.Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauce.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

11.Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

12.Once done, remove from the oven and let it cool for a few minutes before serving.

13.Garnish with fresh basil before serving.