Cannelloni with Ricotta and Spinach

Cannelloni with Ricotta and Spinach

Cannelloni with Ricotta and Spinach

A comforting and delightful dish of stuffed pasta with ricotta and spinach with béchamel sauce

December 28, 2012

Cuisine

Dietary Consideration

serves for

8

total time

1 HR 20 MIN

ingredients

Cannelloni
12
spinach
500 g
ricotta
350 g
Parmesan
70 g
Eggs
1
Garlic
1 clove
Béchamel
700 ml
Extra-virgin olive oil
salt
To taste
Pepper
To taste
Nutmeg
1 pinch

Preparation

  • Clean the spinach, making sure to eliminate all the stems, and rinse well under cold running water. Place in a large saucepan with a knob of butter and the garlic and cook covered with only the water that clings to the leaves.
  • Add salt and remove garlic. Squeeze and remove remaining water, then chop finely. Blend the spinach, ricotta and grated Parmesan cheese in a bowl. Use a spoon to fill the cannelloni with the mixture.
  • Butter an oven dish large enough to contain all the cannelloni in a single layer. Spread a ladleful of béchamel sauce on the bottom of the oven dish and arrange the cannelloni in the dish.
  • Cover with the rest of the béchamel sauce, sprinkle with more Parmesan cheese and bake in the oven. Turn on the grill and cook for a few more minutes to brown.
  • Wine pairing: Rosato Alpha Zeta Veneto

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