Cannelloni with spinach and ricotta

Cannelloni spinach ricotta – a easy healthy dinner recipes for 3 people

INGREDIENTS375 g of cannelloni1 jar of Neapolitan sauce1 kg chopped spinach650 g ricotta 2 cloves garlic1 big onion2 beaten eggs2 balls of mozzarella1/2 bunch of fresh basil1 pinch of nutmeg powder2 tbsp. tablespoon of olive oilsalt pepper

PREPARATION of Cannelloni spinach ricotta

STEP 1Bring a large pot of water to a boil.

2ND STEPWhen boiling, dip 1 or 2 cannelloni at a time until softened slightly. Count about 2 minutes of cooking.

STEP 3Carefully remove pre-cooked cannelloni with a slotted spoon and place on a clean cloth.

STEP 4Return the water to a boil and continue with the remaining cannelloni.

STEP 5Peel and chop the onion.

STEP 6Peel and crush the garlic.

STEP 7Clean and blot the basil. Chop it.

STEP 8Heat the olive oil in a heavy-bottomed pan.

STEP 9Brown the chopped onion and crushed garlic for 10 minutes over low heat, stirring occasionally.

STEP 10Drain the chopped spinach and add to the pan. Cook for 2 minutes before covering the pan tightly. Let it simmer for 5 minutes. Drain as much juice as possible (spinach should be as dry as possible to avoid soaking the dough).

STEP 11At the end of the time, pour the spinach mixture into a bowl and add the ricotta, eggs, chopped basil, nutmeg, salt and pepper. Book.

STEP 12Preheat the oven to 180 ° C.

STEP 13Lightly butter a baking dish and spread some Neapolitan sauce in the bottom.

STEP 14Stuff the pre-cooked cannelloni with the spinach and ricotta mixture and place them side by side in the dish.

STEP 15Pour the remaining Neapolitan sauce over the cannelloni and sprinkle with drained and diced mozzarella cheese.

STEP 16Bake for 30 to 35 minutes, until the cannelloni are golden and the Neapolitan sauce is bubbling.

STEP 17At the end of cooking, let stand for 10 minutes before serving.

STEP 18Enjoy hot with a seasoned green salad.

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