Do you like great classics in the kitchen such as lasagna and cannelloni?
Here’s the recipe for you: cannelloni ricotta and spinach.
The simplicity of this recipe is synonymous with goodness: the freshness of the spinach combined with the lightness of the ricotta gives the cannelloni the right sweetness and deliciousness.
The addition of grated Parmesan cheese reinforces the flavor of the dish.
Last but not least, the béchamel sauce that gives that final touch to the recipe, making it creamy and delicious.
A classic dish of our cuisine, perfect for serving on a special occasion such as a holiday or Sunday lunch, ricotta and spinach cannelloni will win everyone over with its delicious taste and creamy texture.
As for the filling and stuffing, we have brought you this classic and tasty version, but the basic recipe can be varied to your taste, for example by replacing spinach with radicchio or even by adding mashed potatoes or diced cheese.
- 1 lb. boiled spinach, drained and finely cut
- 1 lb. fresh ricotta cheese, drained
- 1/4 cup freshly grated Parmigiano Reggiano cheese
- 1 tsp of salt
- 1 lb besciamella sauce
- 1/2 lb. fresh pasta lasagne (used as is, not boiled) or regular lasagna boiled and drained (as directed in box)
Heat oven at 400 F.
In a large bowl, place the drained ricotta cheese, spinach, grated Parmigiano cheese and salt.
Spread the ricotta mixture on the sheets of lasagne.
Roll the sheets of lasagna.
You may just leave the rolls (wich are the cannelloni) whole or cut.
Spread a little of the besciamella on the bottom of an oven pan.
Place the cannelloni in the pan.
Spread the remaining besciamella sauce over the cannelloni and grate more Parmigiano Reggiano over the besciamella.
Place in the preheated oven for 25-30 minutes.
Take out of the oven when cooked, let the cannelloni rest a few minutes before serving to cool them down a little.
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