Canneloni Recipe
This Canneloni recipe is one of my favourite pasta dishes. Love the creamy texture, and cannot resist having seconds!
By: Isabel Robson
Serves: 2
Preparation: 1 hour and
20 minutes
Ingredients:
250 g Ricotta cheese
250 g Béchamel sauce
200 g Cannelloni tubes
50 g Fresh spinach leaves
1 tsp Parmesan cheese
2 Garlic cloves
3 tsp Olive oil
Salt & Pepper to taste
Serves: 2
Preparation: 1 hour and
20 minutes
Ingredients:
250 g Ricotta cheese
250 g Béchamel sauce
200 g Cannelloni tubes
50 g Fresh spinach leaves
1 tsp Parmesan cheese
2 Garlic cloves
3 tsp Olive oil
Salt & Pepper to taste
- Mix ricotta cheese gently with crushed garlic, olive oil, salt, pepper and spinach.
- Fill piping bag (with large opening) and fill cannelloni tubes.
- Place tubes into baking tray.
- Pour béchamel sauce on top and put in pre heated oven for 35 minutes at 220 degrees.
- Turn heat down to 190 degrees Celsius and cook for a further 30 minutes.
- Turn off the heat but leave canneloni in the oven for 10 minutes before serving.
- Serve hot with grated Parmesan on top.
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