VIDEORECIPE The easiest and most delicious ricotta and spinach cannelloni recipe
This is one of the popular dishes in Italian cuisine. Spinach and ricotta cannelloni with tomato sauce and Bechamel sauce is a recipe for a delicious dish that will brighten up your informal or festive table.
- 12 pieces Cannelloni pasta
- 400 g spinach
- 400 g Ricotta cheese
- 200 g mozzarella cheese
- 500 ml milk
- 50 g butter
- 50 g Wheat flour
- black pepper
- 500 g tomato puree
- 1 tsp nutmeg
Fry the garlic in olive oil, then add the spinach.
In a saucepan, melt the butter, and add the flour, stirring with a whisk. Add the warm milk and mix well. Add nutmeg.
Grind the spinach with a blender or knife.
In a separate bowl, mix the ricotta cheese and chopped spinach. Add salt and pepper.
Fill the baking bag with ricotta with spinach.
On the bottom of the baking dish, spread some tomato sauce and Bechamel sauce.
Fill the Cannelloni with spinach and ricotta filling. Then, spread the cannelloni on the baking tray, and drizzle the top with the remaining tomato sauce and the Bechamel sauce.
Sprinkle mozzarella cheese on top.
Cover with aluminium foil. Bake for 30 minutes at 180 degrees. Remove the foil for 10 minutes.
Serve. Eat while hot.