Ricotta and spinach cannelloni

Name: Ricotta and spinach cannelloni
Total time: 60 min
Yield: 6
Cuisine: Italy
Ingredients: 18 cannelloni tubes; 500 g of ricotta; 400 g of spinach; 1 egg; 600 g of tomato pulp; 100 g of grated cheese; 2 tablespoons of olive oil; Salt to taste

by Equipa VtrRecipe · ⏱ 60 min · 👤 6 servings

📷 Alpha from Melbourne, Australia · CC BY-SA 2.0

Translated from Portuguese. See the original

A light filling in tomato sauce.

Ingredients

18 cannelloni tubes
500 g of ricotta
400 g of spinach
1 egg
600 g of tomato pulp
100 g of grated cheese
2 tablespoons of olive oil
Salt to taste

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Allergens

GlutenEggsMilk and lactose

Automatic estimate: always check product labels.

Method

Sauté the spinach in the olive oil, squeeze and chop
Mix with the ricotta and egg
Fill the cannelloni and place in a tray on half the tomato pulp
Cover with the rest of the pulp and the cheese and bake at 180 °C for 35 minutes

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Recipe by the VtrRecipe Team, written from scratch and not tested in a kitchen. Check the ingredients, allergens and times, and cook food safely.

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