Cannelloni with Ricotta and Spinach in Tomato Sauce

Cannelloni with Ricotta and Spinach in Tomato Sauce

45 min
Medium
1 serv.
383 g / 1 serv.

Rating

Average rating:—

Description

Delicate cannelloni stuffed with ricotta and spinach, baked in aromatic tomato sauce with mozzarella

  1. Preheat the oven to 180°C
  2. Prepare the filling: heat 5 ml of sunflower oil in a pan, add minced garlic and sauté for 30 seconds
  3. Add spinach and cook for 2-3 minutes until soft, season with salt, remove from heat and let cool
  4. Mix the cooled spinach with ricotta and breadcrumbs
  5. Prepare the sauce: finely chop the onion, fry in remaining sunflower oil and olive oil until soft
  6. Blend tomatoes into puree, add to the onion, season with salt and simmer for 10 minutes on low heat
  7. Add chopped basil to the sauce and stir
  8. Fill cannelloni with the stuffing using a teaspoon or piping bag
  9. Spread some sauce on the bottom of a baking dish, arrange cannelloni on top
  10. Pour the remaining sauce over cannelloni and sprinkle with grated mozzarella
  11. Bake for 20-25 minutes until golden brown
  12. Let the dish rest for 5 minutes before serving
431
113 kcal / 100 g
kcal
19.1 g
5.0 g / 100 g
Protein
39.4 g
10.3 g / 100 g
Carbohydrates
22.8 g
6.0 g / 100 g
Fats