Ricotta and Spinach Cannelloni
I browsed through sooo many ricotta and spinach cannelloni recipes and finally came up with this one.
🌯 190 gr frozen spinach (after drained)
🌯 250 gr ricotta cheese
🌯 1/2 cup heavy cream
🌯 600 gr canned tomato sauce (I used one with basil)
🌯 1 onion, diced
🌯 1/4 tsp nutmeg
🌯 3 garlic cloves, chopped
🌯 Salt and pepper to taste
🌯 tubes dry cannelloni pasta
🌯 Cheese for grating
1. Saute onion until golden, then add the garlic, salt, pepper, and nutmeg. Heat a bit and add the spinach ricotta, and heavy cream. Remove from fire.
2. Add a few spoonfuls of tomato sauce on a baking dish. Add the spinach and ricotta mixture into a piping bag and pipe the mixture into the uncooked Cannelloni tubes. I did it by positioning the Cannelloni upright, and tapping them a bit until it is fully filled.
3. Add more tomato sauce on and between the Cannelloni to ensure they are coated. Grate the cheese on top.
4. Bake at 190 C for 40 minutes.