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Ricotta and spinach cannelloni

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Ricotta and spinach cannelloni
Ricotta and spinach cannelloni
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Category: Pastas

Difficulty: Easy

Time: 00:40

Dish: Main

Quantity: 4

Country: Italy

Ingredients

  • 12 cooked cannelloni plates
  • 300 g. of ricotta
  • 2 eggs
  • 1 clove of garlic
  • 100 g. Parmesan cheese for the filling
  • 80 g. Parmesan cheese for au gratin
  • 400 g. spinach, cleaned
  • 150 g. béchamel sauce
  • Salt and pepper to taste
  • Olive oil

How To Make It

Step 1: We begin the preparation of our ricotta and spinach cannelloni, for this, in a saucepan over medium heat, add the oil until hot, then add the garlic clove and cook for two minutes, remove the garlic and add the washed and drained spinach, cover, cook for 5 minutes and remove.

Step 1: How To Make Ricotta and spinach cannelloni

Step 2: In a bowl add the spinach, ricotta and stir, then add the eggs, parmesan cheese, salt, pepper and mix until everything is well integrated.

Step 2: How To Make Ricotta and spinach cannelloni

Step 3: Now we are going to assemble our cannelloni, to do this, we take a plate and at one end add 2 to 3 tablespoons of the filling and roll up to close, repeat the process with all the plates of cannelloni.

Step 3: How To Make Ricotta and spinach cannelloni

Step 4: In an ovenproof dish, place all our cannelloni, add the bechamel sauce and Parmesan cheese on top and bake in the oven for 20 minutes at 200 ºC (350 ºF).

Step 4: How To Make Ricotta and spinach cannelloni

Step 5: Once the cooking time is over, remove our cannelloni from the oven, let it rest for a few minutes and our ricotta and spinach cannelloni are ready.

Step 5: How To Make Ricotta and spinach cannelloni

Tips To Prepare It

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