Spinach and Ricotta Cannelloni with Rosé Sauce | RICARDO
Try this delicious cannelloni recipe with spinach and ricotta, baked in a creamy rosé sauce, the ultimate pink sauce for pasta!
Keywords
- freezer recipe
- weekday recipe
- cheese
- comfort food
- italian cooking
- vegetables
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Ingredients
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 2 cups (500 ml) strained tomatoes
- 1 sprig fresh basil
- 1/2 cup (125 ml) 35% or 15% cream
- 11 oz (310 g) baby spinach
- 1 3/4 cups (450 g) ricotta cheese
- 1 cup (70 g) grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 6 fresh lasagna noodles, about 9 x 6 inches (23 x 15 cm) each
- Salt
- pepper
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