Spinach ricotta cannelloni

Name: Spinach ricotta cannelloni
Total time: 2700 s
Yield: 2-4 servings
Cuisine: American
Ingredients: 200 g spinach; 1/4 tsp nutmeg; 1/4 onion; Olive oil; Fresh basil; 1 egg; 200 g ricotta cheese; 1 tsp parm cheese; Grated mozerella cheese; 1 jar tomato sauce; 1 garlic clove

Charlie @cookinwhenican

Hanoi. (Canadian)

Pretty easy and so delicious!

Charlie @cookinwhenican

Hanoi. (Canadian)

Pretty easy and so delicious!

Saved

Ingredients

1h 45min

2-4 servings

200 gspinach
1/4 tspnutmeg
1/4onion
Olive oil
Fresh basil
1egg
200 gricotta cheese
1 tspparm cheese
Grated mozerella cheese
1 jartomato sauce
1garlic clove

Saved

Steps

1h 45min

1

Put spinach in large frying pan on very low heat. Mix in nutmeg and salt and pepper. Leave to wilt, stirring occasionally. If using frozen spinach, just mix and set aside.
2

Fry onions and garlic in separate pan on low heat. Set aside
3

Beat egg then mix in parm cheese and ricotta.
4

When spinach is done, set aside to cool then squeeze out moisture so you can chop it on a cutting board. (keep liquid)
5

Add spinach to cheese mixture. Stir and add salt and pepper to taste.
6

Spoon the mixture into the cannelloni. (I used my hands)
7

Put cannelloni in bottom of lightly greased baking pan. Cover with onions, tomato sauce, basil then mozerella cheese. Leave some sauce for after.
8

Bake for 40 min at 180 degrees. Cover with foil half way when it becomes brown on top.