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SPINACH RICOTTA CANNELLONI

The plan was to take you with me to the mountains of Northern Piedmont, but having set my alarm at 6am was a bit too much for me for a Sunday morning. So no mountain trip today, but to make it up to you (and mostly myself), instead of photo’s of snowy mountain tops a delicious recipe to share with you!!! Am I forgiven??

You all know I love pasta and even more pasta that comes out of an oven…so today the recipe how to make Spinach & Ricotta Cannelloni …so yummy!!!
Ingredients:

  • 350 gr. ricotta
  • 500 gr. spinach (you can use frozen spinach if you want, otherwise cook if first and let it cool down)
  • 150 gr. cannelloni (you can make it yourself but if you don’t want to spend a lot of time in the kitchen just use the ones from Barilla).
  • ragu sauce (see here for the recipe!)
  • béchamel sauce (see here for the recipe!)
  • grated parmesan cheese
  • salt, pepper

How to prepare:

  1. Preheat the oven to 180ºC.
  2. Mix the spinach and the ricotta adding a bit of salt and pepper to taste.
  3. Take the cannelloni and fill them one by one with the spinach and ricotta mixture.
  4. Take a casserole and lay the cannelloni over the ragù-béchamel sauce. Put some more ragù-béchamel sauce over the cannelloni and put some grated parmesan cheese on top.
  5. Put it in the oven for 45 minutes. (Tip: Place a piece of aluminum foil over it for the first 30 minutes to make sure you don’t burn the grated parmesan cheese on top!!)

Buon appetito!!!

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