Cannelloni with ricotta and spinach
250 g cannelloni
500 g ricotta cheese
500 g spinach (frozen cubes)
500 g Bechamel sauce
100 g feta cheese Parmesan cheese - grated
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Thawing cubes and drained spinach. In a bowl, mix spinach, rikotata half parmesan, olive oil, a little nutmeg (grated) and pepper (ground). Feather 3 tbsp bechamel on the bottom of a baking dish, arrange the stuffed cannelloni with spinach stuffing, cover them with bechamel and grated Parmesan cheese and bake in a preheated oven at 200C degrees for 30 minutes.