Spinach and Ricotta Cannelloni

READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of lightly salted water to a boil.
  • In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
  • Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
  • In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
  • When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
  • Heat oven to 180C/360f.
  • Transfer the filling into piping bag and fill all cannelloni tubes.
  • Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
  • Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
  • for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
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