Spinach and Ricotta Cannelloni (White Sauce)

Name: Spinach and Ricotta Cannelloni (White Sauce)
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 12 fresh lasagna noodles; 1 lb spinach (about 450 grams); 2 cups ricotta cheese (about 500 grams); 1 1/4 cups béchamel sauce (about 300 ml); 2 cups grated Parmesan cheese (about 200 grams); Salt, to taste; Black pepper, to taste

alessandra ginesi @Alessandra1993

Spinach and Ricotta Cannelloni (White Sauce)

alessandra ginesi @Alessandra1993

Saved

Ingredients

60 minutes

Serves 4 servings

12fresh lasagna noodles
1 lbspinach (about 450 grams)
2 cupsricotta cheese (about 500 grams)
1 1/4 cupsbéchamel sauce (about 300 ml)
2 cupsgrated Parmesan cheese (about 200 grams)
Salt, to taste
Black pepper, to taste

Saved

Steps

60 minutes

1

Wilt the spinach, then drain well.
2

Meanwhile, sift the ricotta cheese, then add the Parmesan, salt, pepper, and spinach. Brush a little béchamel sauce on the bottom of the baking dish.
3

Cut the lasagna noodles in half, fill with the ricotta-spinach mixture, and roll up to form cannelloni.
4

Arrange the cannelloni in the baking dish, cover with the remaining béchamel sauce, and bake at 400°F (200°C) for about 30 minutes. Serve hot.