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Ricotta & Spinach Cannelloni

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Ingredients

  • 3 cups fresh spinach leaves, steamed, drained & finely chopped (about 1/2 to 3/4 C cooked)
  • 2 cups ricotta cheese
  • 1/3 cup grated parmesean cheese (fresh)
  • salt & pepper
  • 4 Tbl of finely chopped fresh basil
  • 2 - 3 cups marinara
  • 1/2 cup grated fresh parmesean cheese, for topping
  • 5 oz lasagna sheets, fresh

Details

Preparation time 20mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

Mix the first 5 ingredients together. Preheat the oven to about 180C (356F).
Place about 1/3 cup of filling into the center of each pasta sheet and roll into a cylinder.
When all the sheets are filled, place a cup of the sauce on the bottom of a 9X12" pan and lay the cannelloni's into the pan.
After all have been assembled, spread the remining sauce on top then sprinkle with the remining cheese.
Bake about 30 mins until they are bubbling and golden. Then let stand for about 10 minutes before serving.

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