Spinach and Ricotta Cannelloni with Anchovies and Goats Cheese - San Remo
Spinach and ricotta cannelloni with anchovies and goats cheese, baked to golden perfection. Perfect for entertaining or a family dinner!
Ingredients
- San Remo Cannelloni 250g
- 375g baby spinach
- ½ teaspoon nutmeg
- 2 cloves garlic, finely grated
- 3 egg yolks
- 350g ricotta
- 100g goats cheese
- 2 tablespoons olive oil
- Salt and pepper
- 6 anchovies, roughly chopped
- ¼ bunch basil, leaves picked and stems roughly chopped
- 600g puréed tomatoes
- ¾ cup grated cheese
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