Spinach Ricotta Cannelloni

Ingredients

• Cannelloni Pasta12 count (360 g)
• Ricotta Cheese1.5 cup (300 g)
• Egg2 count (110 g)
• Garlic1 clove (3 g)
• Parmesan Cheese180 g
• Spinach13 cup (390 g)
• Béchamel Sauce10 tablespoon (140 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Wash the spinach leaves, drain and chop the garlic.

2. 2

   Step 2

   Heat the oil in a pan and once heated, add the garlic and the spinach.

3. 3

   Step 3

   Cook over medium heat for 2 minutes, cover and let cook for 5 more minutes.

4. 4

   Step 4

   In a bowl place the cooked spinach together with the ricotta cheese and mix well. Add the egg, 2/3 of the Parmesan cheese and salt and pepper to taste and mix again until combined.

5. 5

   Step 5

   Spread the mixture evenly in the cannelloni dough and roll up.

6. 6

   Step 6

   In a baking pan, place the cannelloni, pour the sauce and sprinkle with the remaining Parmesan cheese.

7. 7

   Step 7

   Bake in the oven for 30 minutes at 356 °F (180 °C).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach Ricotta Cannelloni can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.