Ricotta and Spinach Cannelloni with Tomato and Basil Sauce Recipe
Ricotta and Spinach Cannelloni with Tomato and Basil Sauce Recipe consists of spinach, basil, lasagne sheets, and parmesan cheese. Here is a simple recipe guide with images.
Recipes by Finechef 
Cooking Preparation (Mis-en-place)
Assemble all the Ricotta and Spinach Cannelloni with Tomato and Basil Sauce ingredients on the preparation table.
- Pre-heat the oven.
- Shred the basil.
- Grate the parmesan cheese.
- Place the necessary cooking utensils nearby.
How to prepare Ricotta and Spinach Cannelloni with Tomato and Basil Sauce
Follow the steps below to the end.
Ingredients
- 400ml- tomato sauce
- 700g- fresh spinach
- 400g- ricotta cheese
- 2tbsp- basil
- 24- lasagne sheets
- salt and pepper
- 100- parmesan cheese
Nutritional Information
- Protein: 23.8g
- Sat fat: 6.3g
- Fat: 14.4g
- Fibre: 3.1g
- Sodium: 0.3g
- Carb: 61.0g
- Cals: 454kcal
- Sugar: 6.5g
- Energy: 1913kJ
Directions
1. Cook the lasagne.
Cook the lasagne in boiling salted water, then refresh in cold water.
2. Blanch the spinach.
Remove the spinach from the stem. Blanch it in boiling water, then refresh immediately in cold water.
3. Drain.
Drain the spinach, squeeze out the excess water, then roughly chop.
4. Add the spinach.
Beat the ricotta with a spoon until smooth. Add in the spinach and season to taste with salt and pepper.
5. Pipe the ricotta mixture.
Using a piping bag, pipe a line of ricotta mixture along one side of each lasagne sheet. Roll to form a filled tube, then cover and chill in the refrigerator.
6. Oil the baking dish.
Lightly oil the baking dish and place the cannelloni in it.
7. Pour the tomato sauce over the prepared cannelloni.
Cover the prepared cannelloni with tomato sauce and finish with freshly shredded basil and grated parmesan cheese.
8. Bake.
Bake at 190 degrees Celsius for 20 minutes. Serve.
