Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 150 g spinach leaves (frozen)
- 1 onion (s)
- 1 clove garlic
- 1 tablespoon olive oil
- salt and pepper
- nutmeg
- 125 g ricotta
- 60 g parmesan, rated
- 1 egg (s)
- 8 cannelloni rolls (without pre-cooking)
- 200 ml sauce (pasta sauce)
- 125 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Thaw the spinach leaves. Then squeeze out and roughly chop. Peel and finely chop onions and garlic and fry in hot olive oil. Add the spinach and cook for about 5 minutes. Season to taste with salt, pepper and nutmeg. Let cool and mix with ricotta, 40 g parmesan and the egg. Pour the mixture into a piping bag with a large perforated nozzle and inject into the cannelloni.
- Place the cannelloni side by side in a greased baking dish. Mix the pasta sauce and vegetable stock, bring to the boil and pour over the filled cannelloni. Scatter 20 g of parmesan on top. Bake in a preheated oven at 200 ° C for about 35 minutes.
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