Spinach and ricotta cannelloni recipe

ByFoodsDiary Staff

We have step-by-step recipes to conquer any type of palate and the spinach and ricotta cannelloni are a special dish for vegetarians and people who prefer to eat a little lighter and healthier.

Gather the ingredients and follow the instructions well. This lasagna dish is ideal for sharing with the family and you can serve it for lunch or even for dinner with a fresh and colorful garnish.

Ingredients to make Spinach and Ricotta Cannelloni:

  • 1 package of lasagna sheets
  • 300 milliliters of Neapolitan willow
  • 2 bunches of spinach
  • 300 grams of Ricotta Cheese
  • 2 garlic cloves
  • parmesan
  • 1 pinch of Salt and Pepper
  • milk cream

How to make Spinach and Ricotta Cannelloni:

  1. To start making our spinach and ricotta cannelloni recipe, the first step is to prepare all the ingredients.
  2. Now we are going to cook the spinach.
  3. To do this, you must wash the leaves well and remove the stems.
  4. Then, bring a pot of water over medium heat and once it is boiling, add the spinach with a little more water.
  5. Cook for approximately five minutes and remove from the water, cutting the cooking with cold water. In this way we will take advantage of all its vitamins and minerals.
  6. Take our cooked spinach to a bowl and mix with the ricotta cheese, a tablespoon of olive oil, salt, pepper and finely chopped garlic.
  7. Mix well until all the ingredients are integrated.
  8. Separately, cook the pasta sheetsfollowing the manufacturer’s instructions.
  9. Keep in mind that some lasagna noodles are already pre-cooked and do not need to be boiled in water, so be sure to read the instructions for the one you decide to use.
  10. Fill thespinach and ricotta cannelloni, wrapping each one very well.
  11. You must extend each sheet, place a tablespoon of filling in the center and wrap, making the typical cannelloni shape.
  12. Carry out this process very carefully as lasagna can be very delicate.
  13. Take the spinach and ricotta cannelloni to a refractory and bathe with the Neapolitan sauce, add Parmesan cheese on top and a tablespoon of cream to taste.
  14. Cook in the oven at 150 ºCfor 20 minutes or until you see that the Parmesan cheese has melted.
  15. Serve the spinach and ricotta cannelloniwith a little sauce on top and black pepper.
  16. Enjoy this delicious, healthy and light vegetarian pasta dish accompanied with a roasted tomato salad.

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