Cannelloni with Ricotta and Spinach

Name: Cannelloni with Ricotta and Spinach
Total time: 5400 s
Yield: Serves six
Ingredients: 7 oz oven-ready lasagna noodles (200 grams); 2 1/2 cups plain tomato sauce (600 grams); 2.2 lbs cooked spinach (1 kilogram); 1 cup grated cheese (100 grams); 4 slices American cheese or processed cheese; 1 lb ricotta cheese (500 grams), nutmeg, salt to taste; Aluminum foil

Antonietta6100 @antonietta6100

Cannelloni with Ricotta and Spinach

Antonietta6100 @antonietta6100

Saved

Ingredients

1 hour and 30 minutes

Serves six

7 ozoven-ready lasagna noodles (200 grams)
2 1/2 cupsplain tomato sauce (600 grams)
2.2 lbscooked spinach (1 kilogram)
1 cupgrated cheese (100 grams)
4 slicesAmerican cheese or processed cheese
1 lbricotta cheese (500 grams), nutmeg, salt to taste
Aluminum foil

Saved

Steps

1 hour and 30 minutes

1

Boil the spinach.
2

Prepare the plain tomato sauce with onion and tomato puree.
3

Boil the spinach, drain well, and let cool.
4

In a bowl, mix the ricotta, well-drained spinach, a pinch of nutmeg, and a little salt. Combine everything thoroughly.
5

Lay out the pasta sheets on the table.
6

Place some filling in the center of each pasta sheet. Brush the edges with water, roll up the sheet with the filling, and cut in half to make two cannelloni.
7

Arrange the cannelloni in a baking dish.
8

Cover the cannelloni with the tomato sauce, scatter the pieces of cheese slices on top, and finish with a sprinkle of grated cheese.
9

Cover the baking dish with aluminum foil.
10

After 20 minutes, remove the foil and bake for another 20 minutes.