Ricotta and spinach cannelloni
Dish: Main
Number: 4
Country: Italy
Today we are going to prepare one of the many versions of cannelloni that exist and that I personally love, it is the ricotta and spinach cannelloni, a very healthy recipe and it is also super delicious, the mixture of spinach with ricotta cheese, make a delicious combination.
Ingredients to prepare Ricotta and spinach cannelloni
- 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 Ricotta and spinach cannelloni
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 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 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 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 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.
Tips for preparing Ricotta and spinach cannelloni
When serving the ricotta and spinach cannelloni, you can add some fresh parsley on top to decorate.
What can we accompany Ricotta and spinach cannelloni?
The ricotta and spinach cannelloni is a very filling dish, so accompany it with a light salad as a starter and a good glass of white wine.
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