Cannelloni with Spinach and Ricotta – How to Prepare Spinach and Ricotta Cannelloni

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Cannelloni with Spinach and Ricotta – How to Prepare Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni is one of the most delicious dishes in Italian cuisine. It is easy to prepare and packed with nutritious ingredients. In this article, we will share the ingredients required to serve five people, along with step-by-step instructions. We hope you enjoy today’s recipe!

Ingredients for Spinach and Ricotta Cannelloni

Cannelloni with Spinach and Ricotta

 

For the Cannelloni:

  • 1 pack of cannelloni pasta
  • 500 grams of spinach
  • 1 medium-sized onion, chopped
  • 200 grams of crumbled ricotta cheese
  • Salt (to taste)
  • Black pepper (to taste)

For the Tomato Sauce:

  • 2 medium-sized tomatoes, finely chopped
  • 2 tablespoons of tomato paste
  • 1 tablespoon of oil
  • 1 chicken bouillon cube
  • Water (as needed)

For the Bechamel Sauce:

  • 2 tablespoons of butter
  • 1 tablespoon of oil
  • 2 tablespoons of flour
  • 3 cups of liquid milk
  • Mixed spices (to taste)
  • Salt (to taste)

How to Prepare Spinach and Ricotta Cannelloni

Preparing the Cannelloni Filling:

  1. In a pot over medium heat, cook the chopped onion and spinach, stirring occasionally until the spinach begins to soften.
  2. Add black pepper and salt to taste. Continue stirring until the spinach is fully cooked, then remove from heat and let it cool.
  3. In a bowl, combine the cooled spinach with the ricotta cheese, mixing until well combined.

Preparing the Tomato Sauce:

  1. In a pot, heat a small amount of oil and add the chopped tomatoes. Stir until combined.
  2. Add the tomato paste, chicken bouillon cube, and a small amount of water. Stir the mixture until well combined and set aside.

Preparing the Bechamel Sauce:

  1. In a pot, melt the butter with the oil over medium heat.
  2. Add the flour and stir well until it is golden in color.
  3. Gradually pour in the milk while stirring continuously to prevent lumps.
  4. Add mixed spices and salt to taste. Stir until the mixture thickens and begins to boil. Remove from heat and set aside.

Assembling the Cannelloni:

  1. Fill the cannelloni pasta with the cooled spinach and ricotta mixture.
  2. Pour half of the prepared tomato sauce into the bottom of a Pyrex dish.
  3. Arrange the stuffed cannelloni in the dish, then pour the remaining tomato sauce over them.
  4. Spread the bechamel sauce evenly over the top of the dish. Cover with aluminum foil.

Baking the Cannelloni:

  1. Preheat the oven to 180°C (356°F). Place the Pyrex dish in the oven and bake for 30 minutes, or until fully cooked.
  2. Remove from the oven and serve hot.

Your Spinach and Ricotta Cannelloni is now ready! Enjoy this flavorful Italian dish with family or guests. Bon appétit!

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