Spinach Ricotta Cannelloni
Baked cannelloni with spinach and ricotta filling
Ingredients
- cannelloni250 g
- ricotta350 g
- spinach300 g
- canned tomatoes400 g
- mozzarella150 g
- parmesan80 g
- salt1 to taste
- black pepper1 to taste
- nutmeg0.25 tsp
- egg1 pcs
Instructions
Wilt the spinach in a pan, cool it, and squeeze out excess liquid.
Mix spinach with ricotta, egg, Parmesan, salt, pepper, and nutmeg.
Fill the cannelloni tubes with the spinach and cheese filling.
Spread some tomato sauce or bechamel on the bottom of a baking dish.
Place the cannelloni in the dish, cover with sauce, and sprinkle with cheese.
Bake at 180°C for 30-35 minutes until the pasta is tender and the top is browned.
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