Cannelloni stuffed with ricotta and spinach
Cannelloni are a first course of Italian cuisine, ideal for a family lunch. Here is the version with ricotta, spinach and sauce, quick and easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pinnaformaggi.it.
Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Grater
- Baking dish
- Oven
Ingredients
- Fresh sheep's ricotta 500 gr
- Grated Pecorino Romano DOP 80 gr
- Cannelloni 200 gr
- Tomato puree 500 ml
- olive oil 20 gr
- Salt q.b.
- black pepper q.b.
- Nutmeg q.b.
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