Spinach And Ricotta Cannelloni
Spinach And Ricotta Cannelloni
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 500 grams fresh spinach, chopped
- Salt and pepper, to taste
- ¼ teaspoon ground nutmeg
- 250 grams ricotta cheese
- 50 grams Parmesan cheese
- 1 egg, beaten
- 6 fresh lasagne sheets
- Handful fresh basil leaves
- 350 grams tomato pasta sauce
- 100 grams mozzarella, grated
Instructions
- Preheat the oven to 180°C/350°F.
- Gently wilt the spinach in a wok or large frying pan on a low heat.
- Stir in the nutmeg and season with salt and pepper.
- Allow the spinach to cool slightly, then add the spinach to a mixing bowl, discarding as much of the juices as possible.
- Stir in the ricotta, parmesan, and egg until everything is combined.
- Soak the lasagne sheets in cold water for 30 seconds prior to use, then spoon 1-2 tablespoons of the spinach mixture onto the lower edge of a lasagna sheet.
- Roll the sheet up once to create a cannelloni tube, then slice it off with a knife.
- Roll up the other half of the lasagna sheet with more spinach mixture
- Place the cannelloni tubes into a long casserole dish.
- Sprinkle some basil leaves on top.
- Pour on the pasta sauce.
- Sprinkle the grated mozzarella on top.
- Bake on the bottom shelf of the oven for 30-35 minutes until the cheese is bubbly. If it browns too fast, simply cover it.
- Enjoy!
Watch the recipe video here:
Spinach And Ricotta Cannelloni
Posted by Proper Tasty on Wednesday, September 20, 2017
