ReceptnaptárCannelloni ricotta e spinaci (ricotta and spinach cannelloni)
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Ingredients
Method
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- Mix the spinach with the ricotta, egg, half the Parmesan, nutmeg, salt and pepper.
- Mix the passata with the crushed garlic and 100 ml water and season; pour a third into the bottom of a baking dish.
- Fill the tubes with the filling (with a small spoon or piping bag) and lay them side by side on the sauce.
- Pour over the rest of the sauce (it should cover the pasta completely) and sprinkle with the mozzarella and remaining Parmesan.
- Bake covered with foil at 190 °C for 30 minutes, then uncovered for 15 minutes; packed in portions it keeps 3-4 days; it heats through in the microwave in 1.5-2 minutes (and can be eaten cold).
A Receptnaptár original recipe. Calories and protein are estimated.
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