Spinach And Ricotta Cannelloni

Serving: 608 g

Ingredients

• pasta100 g
• ricotta150 g
• spinach120 g
• tomato sauce180 g
• parmesan25 g
• eggs25 g
• olive oil8 g

Recipe steps

1. Wilt the spinach, cool it, and squeeze it properly dry. Wet filling makes a watery bake, and this is the step people skip.
2. Mix it with the ricotta, egg, half the cheese and plenty of nutmeg and pepper.
3. Fill the pasta tubes and lay them in a dish over a layer of tomato sauce.
4. Cover with the rest of the sauce and the remaining cheese.
5. Bake at 190C for about half an hour until blistered on top, and rest ten minutes before cutting.

Ask Rob to help me

← All recipes