Cannelloni ricotta e spinaci
Cannelloni ricotta e spinaci, from above
Non vegEggItaly

Cannelloni ricotta e spinaci

Pasta tubes stuffed with ricotta and spinach, baked in tomato and béchamel. A dinner party in a dish.

75 minTime
26 gProtein each
mildSpice
Big reeds1 chapter · 1 min read

Make it your way

Grandma's wayRicotta, spinach, tomato, béchamel.
The original
537kcalsame
26 gproteinsame
5 gfibresame
75minutessame

Cannelloni.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pasta250 g cannelloni tubes or lasagne sheets
Ricotta400 g
Spinach400 g, wilted and squeezed
Parmesan¾ cup
Egg1
Nutmega grating
Tomato puree500 g passata
Olive oil1½ tbsp
Garlic2 cloves
Milk2 cups
Butter3 tbsp
Maida (all-purpose flour, plain flour)⅓ cup
Saltto taste

Method

4 steps
  1. 1Mix ricotta, chopped spinach, egg, half the parmesan, nutmeg and salt.
  2. 2Simmer passata with oil, garlic and salt for 10 minutes. Make a béchamel with butter, flour and milk.
  3. 3Pipe filling into tubes (or roll up in blanched lasagne sheets). Lay on tomato sauce in a dish.
  4. 4Cover with béchamel and parmesan. Bake at 190C for 30 minutes until golden.
Serve it like this

Serve two or three tubes per plate with the sauce spooned around and a little parmesan on top.

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Make it a meal

What goes with Cannelloni ricotta e spinaci: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai frutti di mare45 min
Bread or rice Focaccia barese60 min
On the side Pear and gorgonzola salad15 min
On the side Insalata di rucola10 min
A little snack Garlic bread20 min
To drink Cappuccino5 min
Something sweet Panna cotta20 min
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