Cannelloni with ricotta and spinach

Cannelloni with ricotta and spinach
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

The “cannelloni with ricotta and spinach” is a first homemade dish of Italian tradition which represents the classic dish of Sunday ‘s stuffed pasta, often prepared on festival days. Cannelloni with ricotta and spinach are made up of rectangles of rolled pasta stuffed with ricotta cheese, spinach, Parmesan cheese. This recipe is rich and tasty and is also suitable for those who does not eat meat! To prepare the cannelloni with ricotta and spinach, you can buy the cannelloni dry pasta, ready to be stuffed and put in the oven, or use fresh egg pasta. You can prepare it yourself following our basic recipe of pasta and likewise for the bechamel sauce.
  • 250 g of fresh egg pasta
  • 500 g of spinach
  • 2 eggs
  • a little grated nutmeg
  • 400 g of ricotta
  • 40 g of grated Parmesan cheese
  • ½ liter of bechamèl sauce
  • salt

  1. Clean the spinach, discarding any stems and rinse leaves in fresh water.
  2. Put them in a large pan and boil over moderate heat for 10 minutes.
  3. When half cooked add a pinch of salt.
  4. Transfer spinach in a colander and crush them with a spoon to squeeze and remove any water residue.
  5. Finely chop them on the cutting board. In a bowl, mix spinach with eggs, cottage cheese, grated Parmesan cheese, to amalgamate them. Add a little grated nutmeg to your taste.
  6. Cut the sheet of egg pasta into rectangles 10-12 cm long and boil for one minute in boiling salted water. Place them on a clean cloth.
  7. Stuff them putting a spoonful of the mixture previously done made with ricotta cheese, spinach and Parmesan near the short side and roll up. Butter a baking dish large enough to hold all the cannelloni in one single layer.
  8. Prepare the bechamel put a spoon at the bottom of the baking dish and arrange the cannelloni.
  9. Cover your layer of rolls with the remaining bechamel, sprinkle with more grated Parmesan cheese and bake in a preheated oven at 200 ° C for 20 minutes.
  10. Extend for a few minutes to cook under the grill if it was necessary to form a slightly crunchy crust on the surface.
  11. Serve hot!

Comments are closed.