Saturday, January 5, 2019

Baked Ricotta and Spinach Cannelloni






Baked Ricotta and Spinach Cannelloni








This Baked Ricotta and Spinach Cannelloni is made with three delicious cheeses and it's the perfect easy comfort food recipe that's also vegetarian! It's a pasta lover's dream recipe!



Ingredients

·         450 grams Ricotta cheese (approximately 16 ounces)
·         1 egg
·         1 1/2 cup chopped fresh spinach
·         1 teaspoon dried basil
·         a pinch or two of salt and pepper
·         2 cloves fresh garlic (pressed or finely minced)
·         1 1/2 cups shredded mozzarella cheese
·         3/4 cup freshly grated Parmesan cheese
·         1 box ready-to-stuff Cannelloni (Mannicotti) noodles (approximately 20 noodles per box)
·         2 380 ml jars of marinara sauce (two 13 fluid ounce jars)
·         2 cups shredded mozzarella cheese
·         1/2 cup shredded Parmesan cheese



Instructions

1.   Preheat your oven to 375 degrees Fahrenheit and set aside a 9-inch by 13-inch rectangular casserole dish.
2.   Add the ricotta, egg, spinach, basil, salt and pepper, garlic, mozzarella and Parmesan cheeses to a large bowl and stir together with a rubber spatula until well combined.
3.   Add the ricotta mixture to a piping bag with an open tip (or simply cut the tip off the bag if you don't want to use a tip) and pipe the ricotta filling into each of the ready-to-stuff Cannelloni noodles.
4.   …………………………………..
5.   ……………………………………………….
Full instructions : Click here