John Myers
Contents
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Ingredients
- 10 Rolls Cannelloni
- 100 g Baby spinach
- 250 g Ricotta
- 100 g Parmesan
- 1 toe Fresh garlic
- 0,5 bunch Parsley smooth
- 2 tbsp Breadcrumbs
- Salt pepper
- 1 packet Sieved tomatoes
- 100 ml Water
- 0,5 Lemon juice + zest
- Sugar
- 1 Mozzarella
- Basil
Instructions
- Cut the Parmesan into large pieces and grind into crumbs in a blender. Cut the garlic into slices, wash, dry and roughly chop the parsley, also put in the blender. Now add the washed and dried baby spinach and ricotta and mix into a fine mixture. Add breadcrumbs, salt and pepper and mix vigorously again, season to taste.
- Preheat the oven to 180 ° C. Put the filling in a piping bag, fill the cannelloni with it and place in a baking dish.
- Mix the tomatoes, water, lemon juice and zest together. Season with salt, pepper and sugar and spread over the cannelloni.
- Put the baking dish in the oven and pre-cook for 10 minutes, then cut the mozzarella into slices and spread over the cannelloni. Put the tin back into the oven for 15-20 minutes and finish cooking.
- Garnish with basil before serving
Nutrition
Serving: 100gCalories: 252kcalCarbohydrates: 7.7gProtein: 14.7gFat: 18g
