Cannelloni di Ricotta e Spinaci
Pasta tubes filled with ricotta and spinach, baked under tomato sauce and parmesan.
Prep
30 min
Cook
45 min
Total
75 min
Serves
6
Per serving
543 kcal
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Instructions
Step 1: Wilt the spinach, squeeze it completely dry and chop it.
Step 2: Mix it with the ricotta, half the grated parmesan, the beaten eggs, nutmeg, salt and black pepper.
Step 3: Warm the olive oil with the garlic, add the passata and simmer into a simple sauce with the torn fresh basil.
Step 4: Pipe the filling into the cannelloni tubes and lay them in a sauced dish.
Step 5: Cover with the rest of the sauce, the torn mozzarella and remaining parmesan and bake until bubbling and tender.
Ingredients
Quantities update automatically for 6 servings.
- 250 gCannelloni tubes
- 500 gRicotta
- 400 gSpinach — wilted and squeezed dry
- 100 gParmesan — grated
- 1 wholeEgg — beaten
- ¼ tspNutmeg — grated
- 700 gPassata
- 2 clovesGarlic — chopped
- 2 tbspOlive oil
- 150 gMozzarella — torn
- 1 ¼ tspSalt
- ½ tspBlack pepper
- 10 gFresh basil — torn
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 543 kcal
- Protein
- 30.6 g
- Carbohydrates
- 44.2 g
- Fat
- 27.1 g
- Saturated fat
- 13.8 g
- Fibre
- 4.7 g
- Sugar
- 7.4 g
- Sodium
- 965 mg
These figures are estimates for general information only and are not medical or dietary advice.