Spinach and ricotta cannelloni
By Mauera du blog Recettes de l'Etudiante aux fourneaux
Spinach and ricotta cannelloni. Discover our recipe.
Ingredients
- 8 lasagna sheets (the best would be cannelloni already prepared)
- 1 - 1 1/2 cups of spinach (i used frozen here)
- A pot of ricotta
- 1 tablespoon heavy cream
- Some freshly grated parmesan
- For the tomato sauce:
- A box (medium) tomato puree
- Olive oil
- 1 tablespoon sugar
- 1 tbsp ricotta
- Basil, Chili pepper, Salt and pepper to taste.
Details
Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 30mins
Cost Budget Friendly
Preparation
Step 1
Prepare the sauce by mixing all ingredients and simmer over low heat 10 minutes
Step 2
Meanwhile preheat oven to 350 F and prepare the stuffing by mixing the spinach (thawed if using frozen), and ricotta with salt and pepper.
Step 3
Cook the lasagne sheets 3 minutes in boiling water.
Step 4
Once the noodles are soft, place on a damp cloth. Stuff in the spinach filing on one side and as close like rolling a cigarette paper.
Step 5
Do the same with all the cannelloni. Once they are all made up, put a little tomato sauce in bottom of a baking dish and then place the pasta. Top with remaining spinach mixture and tomato sauce. Sprinkle with Parmesan.
Step 6
Bake 30 minutes at 400 F
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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