Spinach and ricotta cannelloni
Cannelloni stuffed with spinach and ricotta, baked with two sauces until golden.
Active time35 min
Cooking45 min
Total1 h 30 minResting : 5 min
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Ingredients
- 600 g fresh spinach
- 500 g béchamel sauce
- 250 g ricotta
- 200 g dried cannelloni
- 15 ml olive oil
- 400 g tomato sauce
Preparation
Preheat the oven to 180 °C. Wash the spinach and remove the tough stalks. Heat the oil in a sauté pan, add the spinach and cook for 5 minutes. Allow to cool slightly, squeeze out the water, then chop.
600 g fresh spinach15 ml olive oil- oven
- sauté pan
- knife
Mix the spinach with the ricotta. Fill the dried cannelloni using a small spoon or a piping bag.
250 g ricotta200 g dried cannelloni- mixing bowl
- small spoon or piping bag
Spread the tomato sauce in a baking dish, place the cannelloni on top and cover completely with béchamel sauce. Bake for 35 to 40 minutes, according to the packet instructions, until the pasta is tender. Leave to rest for 5 minutes.
500 g béchamel sauce400 g tomato sauce- gratin dish
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration