Ingredients
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500 - 700 g Ricotta
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450 g Spinach, frozen
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60 g Parmigiano, grated30 g for the spinach mixture, 30 g for top
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1 Garlicpresed through a garlic press
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250 g Cannelloni
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Mozzarella cheese, grinded
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Salt
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Pepper
Directions
Steps
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1
Done
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Spinach filling:Thaw the frozen spinach in a microwave. If there is excess liquid - drain it. |
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2
Done
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Put the ricotta in a bowl and slightly mix it. Start with 500 g. You can add more later if needed. |
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3
Done
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Add the spinach, parmigiano and garlic, if using, and mix again. Add spices. |
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4
Done
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Cannelloni:Put the cannelloni one by one in a pan with boiling water. Boil them for 2 min so they will become a little soft. |
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5
Done
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Put the cannelloni in a bowl with cold water. Before using, put them on a dry plate. |
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6
Done
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Preparation:Preheat oven to 200 degrees Celsius. |
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7
Done
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Assembling:You can either put the spinach mixture in a decorating syringe, or you can use a teaspoon. |
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8
Done
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Fill each cannelloni with the spinach mixture. |
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9
Done
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Cover the bottom of the baking dish with some béchamel sauce sauce. |
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10
Done
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Place the filled cannelloni one by one next to each other on top of the béchamel sauce. |
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11
Done
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When the dish is full, put a few spoons of béchamel sauce on top of the cannelloni. |
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12
Done
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Add the grated mozzarella cheese, and the rest of the parmigino on top of it. |
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13
Done
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Baking:Bake the prepared spinach cannelloni for approximately 30 min in a preheated oven. The cheese on top has to become golden brown. |
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14
Done
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Serving:Let the cannelloni cool slightly (10 min) before serving. |
