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Spinach Cannelloni

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Ingredients

Adjust Servings:
500 - 700 g Ricotta
450 g Spinach, frozen
60 g Parmigiano, grated 30 g for the spinach mixture, 30 g for top
1 Garlic presed through a garlic press
250 g Cannelloni
Mozzarella cheese, grinded
Salt
Pepper

Spinach Cannelloni

Cuisine:

Spinach cannelloni can be made with tomato salsa or béchamel sauce.

  • 1 h
  • Serves 4
  • Medium

Ingredients

Directions

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Click here for béchamel sauce recipe.

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Steps

1
Done

Spinach filling:

Thaw the frozen spinach in a microwave. If there is excess liquid - drain it.

2
Done

Put the ricotta in a bowl and slightly mix it. Start with 500 g. You can add more later if needed.

3
Done

Add the spinach, parmigiano and garlic, if using, and mix again. Add spices.

4
Done

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.

5
Done

Put the cannelloni in a bowl with cold water. Before using, put them on a dry plate.

6
Done

Preparation:

Preheat oven to 200 degrees Celsius.

7
Done

Assembling:

You can either put the spinach mixture in a decorating syringe, or you can use a teaspoon.

8
Done

Fill each cannelloni with the spinach mixture.

9
Done

Cover the bottom of the baking dish with some béchamel sauce sauce.

10
Done

Place the filled cannelloni one by one next to each other on top of the béchamel sauce.

11
Done

When the dish is full, put a few spoons of béchamel sauce on top of the cannelloni.

12
Done

Add the grated mozzarella cheese, and the rest of the parmigino on top of it.

13
Done

Baking:

Bake the prepared spinach cannelloni for approximately 30 min in a preheated oven. The cheese on top has to become golden brown.

14
Done

Serving:

Let the cannelloni cool slightly (10 min) before serving.

yvone

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sweet tooth. Uses salt excessively.

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