Stuffed Cannelloni with Spinach, Prawns and Ricotta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon olive oil
- 250 g spinach leaves
- 50 ml water
- 60 g ricotta
- 1 teaspoon lemon juice
- salt and pepper
- nutmeg
- 75 g crabs
- 8 cannelloni
- 400 g tomato (s), passed
- 1 teaspoon balsamic vinegar
- 2 teaspoons oregano, fresh leaves
- Cheese, grated
Print Recipe
Pin Recipe Instructions
- Finely dice the onion, mash the garlic. Heat the oil in a pan and fry the onions and garlic in it. Add the spinach, pour in the water and steam everything for about 2 minutes.
- Mix the ricotta and lemon juice and fold into the spinach. Season to taste with salt, pepper and nutmeg. Fold in the crabs.
- Briefly pre-cook the cannelloni in salted water, but not so long that they become soft. Fill with the mixture and place in a baking dish.
- Mix the tomatoes with the vinegar and the oregano leaves and season with salt and pepper. Pour over the cannelloni and sprinkle the casserole with cheese.
- Bake at 200 ° C for about 25 minutes.
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