Cannelloni stuffed with ricotta and spinach

Cannelloni can be stuffed with various fillings, I suggest one.
Instead of ricotta, you can use pasty cottage cheese, instead of spinach – basil.
From the specified number of ingredients, 6-8 servings are obtained.


14–20 pcs. cannelloni
500 g ricotta
100 g spinach
150 g tomatoes
200 g cheese
bechamel sauce:
1 liter of milk
100 g flour
100 g butter

1. Cooking bechamel sauce. Melt the butter. Add flour. Mix. With constant stirring, add milk.
Salt, pepper. Cook until the sauce thickens (by consistency, it should resemble liquid sour cream).

2. Cooking the filling. Finely chop the tomatoes (if a lot of juice has formed, drain it). Chop the spinach. Ricotta knead. Add tomatoes, spinach. Salt, pepper. Mix.

3. Cannelloni needs to stuff. Put in a baking dish (I used a mold with a size of 20 × 25 cm). Pour bechamel onto cannelloni. Put in the oven. Bake at 180 degrees for 30–35 minutes.

4. Grate the cheese on a medium grater. Remove the form from the oven. Layout the cheese. Put in the oven. Bake at 180 degrees for 10-15 minutes.


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  1. Pingback: Cannelloni with salmon fillet - For Health

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