Spinach and Ricotta Cannelloni recipe (Pasta)


500 g ricotta
300 g frozen chopped spinach
100 g parmigiano reggiano cheese
some   salt and pepper
10   dried cannelloni
some   extra virgin olive oil
1   onion

Posted by Kristine on Jul 28, 2010


Cut the onion and put it into a pan with some extra virgin olive oil. Add tomato sauce, salt and chilli powder. Cook for 5 minutes.

Combine defrosted spinach, ricotta and garlic together. Add pepper and 50 g of parmigiano reggiano cheese and whisk until you get a creamy mixture.

Fill cannelloni tubes with the spinach-ricotta mixture.

Spoon 500 g of tomato sauce into a big pan and arrange a row of cannelloni over it. Repeat the operation with another row of cannelloni and pay attention to cover all the pasta with sauce.

Preheat oven to 180°. Cook your cannelloni for 35 minutes. Add some extra parmigiano reggiano cheese.

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