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Cannelloni Filled with Rocotta Spinach

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Cannelloni Filled with Rocotta Spinach

The perfect cannelloni filled with rocotta spinach recipe with a picture and simple step-by-step instructions.

  • 200 g Frozen spinach
  • 100 g Ricotta
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Freshly grated nutmeg
  • 1 piece Garlic cloves chopped
  • 0,5 piece Chopped onion
  • 14 piece Cannelloni
  • Vegetable broth
  • 100 g Emmental grated
  1. Preheat the oven to 200 degrees. Mix all ingredients together well. Place the cannelloni on a flat plate and pour in the mixture. Place in a baking dish and add enough stock to cover the pasta completely. Finally cover with the Emmental.
  1. The baking time and temperature are very different depending on the pasta manufacturer. Therefore, please bake according to the instructions on the package.
Dinner
European
cannelloni filled with rocotta spinach

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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