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Cannelloni with ricotta cheese and spinach

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 8 PEOPLE

ready cannelloni, 1 box
fresh ricotta, 2 cups
parmesan cheese, 7 tbsp
mozzarella, 1
ham, 1 thick slice
spinach
eggs, 2
tomato sauce already seasoned and cooked, 2 cups
béchamel, 2 cups
chopped parsley, a tsp
nutmeg
salt and pepper to taste

PROCEDURE

Clean the spinach and cook in plenty of hot salted water for 10 minutes. Then squeeze and let cool. Separately, in a large container, mix the ricotta cheese, Parmesan cheese and soft cheese, salt and pepper to taste. Then add the diced ham size mix with the rest of the compound. Add the diced mozzarella and spinach. Finally, add the eggs and form an uniform and homogeneous compound. Start to fill each cannelloni. Arrange the stuffed cannelloni inside a baking pan, sprinkle the tomato sauce, arrange the cannelloni in rows. Cover with the sauce and sprinkle with parsley and Parmesan cheese. Bake at 200° for 30 minutes.

Thanks to: Bricole di Mele

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