Spinach and ricotta cannelloni
Author Notes: Traditional spinach and ricotta cannelloni recipe —the cooking foodie
Serves 6
- 2 tablespoons olive oil
- 2 garlic cloves
- 350 grams spinach
- 1 cannelloni tubes
- 250 grams ricotta
- 50 grated parmesan
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 lemon sest
- 1/4 teaspoon nutmeg
- 400 grams tomato sauce
- 250 grams greted mozzarella
- Bring a large pot of lightly salted water to a boil
- In a pan with olive oil fry minced garlic cloves for 1-2 minutes
- Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach
- In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg
- When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water
- Heat oven to 180C/360f
- Transfer the filling into piping bag and fill all cannelloni tubes
- Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese
- Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more
- you can see full video recipe on my youtube channel: the cooking foodie. link in my profile
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Side Dishes|Breakfast & Brunch|Vegetables|Pasta|Cheese & Dairy
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