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5 from 4 votes

Cannelloni with Ricotta, Spinach & Egg

Total Time1 hour 15 minutes
Servings: 3 people

Ingredients

  • 10 Cannelloni
  • 500 g Freshly cooked spinach
  • 0,5 Diced onion
  • 150 g Ricotta
  • 1 Boiled egg
  • Curry
  • Salt and pepper
  • Freshly grated nutmeg
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 375 ml Milk
  • 50 g Grated cheese

Instructions

  • Chop the spinach a little.
  • First season the ricotta with curry, cut the egg into cubes, mix the onion and the remaining spices well.
  • Mix 3,250 g of spinach into the ricotta.
  • Prepare the bechamel sauce, season.
  • Fill the cannelloni, place in a baking dish.
  • Scatter 6,250 g of spinach over the top.
  • Pour bechamel over it.
  • Sprinkle on the grated cheese. Bake at 180 ° C for 25 minutes.

Nutrition

Serving: 100g | Calories: 104kcal | Carbohydrates: 3.6g | Protein: 5.9g | Fat: 7.1g