Spinach and ricotta cannelloni

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Spinach and ricotta cannelloni. Discover our recipe.

The Gourmandize Team

  • 4
  • Easy
  • 30 mins
  • 30 mins
  • Budget Friendly

Ingredients

  • 8 lasagna sheets (the best would be cannelloni already prepared)
  • 1 - 1 1/2 cups of spinach (i used frozen here)
  • A pot of ricotta
  • 1 tablespoon heavy cream
  • Some freshly grated parmesan
  • For the tomato sauce:
  • A box (medium) tomato puree
  • Olive oil
  • 1 tablespoon sugar
  • 1 tbsp ricotta
  • Basil, Chili pepper, Salt and pepper to taste.

Preparation

Step 1

Prepare the sauce by mixing all ingredients and simmer over low heat 10 minutes

Step 2

Meanwhile preheat oven to 350 F and prepare the stuffing by mixing the spinach (thawed if using frozen), and ricotta with salt and pepper.

Step 3

Cook the lasagne sheets 3 minutes in boiling water.

Step 4

Once the noodles are soft, place on a damp cloth. Stuff in the spinach filing on one side and as close like rolling a cigarette paper.

Step 5

Do the same with all the cannelloni. Once they are all made up, put a little tomato sauce in bottom of a baking dish and then place the pasta. Top with remaining spinach mixture and tomato sauce. Sprinkle with Parmesan.

Step 6

Bake 30 minutes at 400 F

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