Ricotta – Spinach – Cannelloni

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

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
Ricotta – Spinach – Cannelloni
Ricotta – Spinach – Cannelloni

Instructions

  1. 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.
  2. 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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