By cooking with aulona
Creamy ricotta spinach cannelloni
11 steps
Cook:1h
Updated at: Tue, 30 Apr 2024 12:04:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
31
High
Nutrition per serving
Calories1076.2 kcal (54%)
Total Fat65.4 g (93%)
Carbs63.4 g (24%)
Sugars11.9 g (13%)
Protein60.4 g (121%)
Sodium2102.7 mg (105%)
Fiber4.9 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Ricotta filling
200gricotta
5sundried tomatoes
2 Tbspfresh basil
100gparmesan
½ tspsalt
½ tsppepper
½ tspdried oregano
1 Tbspolive oil
120gspinach
Béchamel Sauce
Cannelloni
Instructions
Ricotta filling
Step 1
Chop the spinach, basil and sundried tomatoes. Grate the parmesan.
Step 2
Place all the ingredients in a bowl and mix well.
Béchamel Sauce
Step 3
Melt the butter in the pot over medium heat.
Step 4
When the butter is melted add the flour and stir well with a whisk
Step 5
Now add the milk sip by sip and always stir well. There should be no lumps.
Step 6
Season the sauce with salt and pepper and let it thicken for 2 min.
Cannelloni
Step 7
Slice the mozzarella.
Step 8
Fill a piping bag with the ricotta cream. Now fill the cannelloni one by one and place them in a baking dish.
Step 9
Spread the béchamel sauce over the cannelloni.
Step 10
Now sprinkle the cheese on top and place the mozzarella slices on top.
Step 11
Bake in a preheated oven at 200 degrees for approx. 30 minutes. Enjoy!
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