Cannelloni with ricotta and spinach

Submitted by enr on 26 Sep 2014
Ingredients
250 g cannelloni
500 g ricotta cheese
500 g spinach (frozen cubes)
500 g Bechamel sauce
100 g feta cheese Parmesan cheese - grated
pepper, nutmeg
olive oil
Cannelloni with ricotta and spinach
Photo added on
Photo author
STELKINA
Method
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.
Containers:
Difficulty
Easy
Tested
0 users
26 Sep 2014
Author
STELKINA

Comments

I forgot to add that to the mix for the filling can add 1-2 eggs

box cannelloni you use 500 g Is?

I'm sorry for the late reply but after work I had an appointment with a beautician. The box is 250 grams. They weigh :)

Where have I seen, cannelloni really are lighter, thanks for the reply :)