Spinach and ricotta cannelloni

Name: Spinach and ricotta cannelloni
Yield: Serves 6
Ingredients: 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

By the cooking foodie • April 17, 2017 • 0 Comments

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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