Baked Spinach And Ricotta Cannelloni Recipe

About this recipe

A hearty and satisfying dinner option featuring a creamy spinach and ricotta filling, wrapped in pasta and baked to perfection with a layer of tomato sauce and Parmesan cheese.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - Schwartz Oregano
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• Pack Tray Of 30 Medium Free Range Eggs
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 395G D'Aucy Chopped Spinach
• 1 Kg Tomatoes 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• - Shan Garlic Pickle
• 50 G Natco Black
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Cook 1 package of spinach according to the package directions. Drain thoroughly, pressing out excess water until almost dry.
3. 3. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 tablespoon of finely chopped onion and sauté for 2 to 3 minutes until softened.
4. 4. Remove the skillet from heat and stir in the cooked spinach, 2/3 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1 egg, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt. Mix well to combine.
5. 5. Lay out dried pasta squares on a clean surface. Place 2 tablespoons of the spinach filling down the center of each square. Fold the opposite edges together to form a tube.
6. 6. Spread a thin layer of tomato sauce in the bottom of a baking dish. Arrange the filled cannelloni in a single layer over the sauce.
7. 7. Spoon additional tomato sauce over the cannelloni and sprinkle with extra grated Parmesan cheese.
8. 8. Bake in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and golden.
9. 9. Let the cannelloni stand for 5 minutes before serving. Serve warm and enjoy.