Ricotta Cheese and Vegetables Stuffed Cannelloni Recipe

Name: Ricotta Cheese and Vegetables Stuffed Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 grams Ricotta cheese; 200 ml Milk (if making homemade cheese); 4 tsp Vinegar (if making homemade cheese); 1 tbsp Olive oil; 1 clove Garlic; 1/4 Onion; 200 grams Meat (ground, etc.); 2 bunches Leafy vegetables (spinach, etc.); 1 Mushrooms (any type); 1 tbsp White wine (if available); 1 dash Salt, Pepper, Nutmeg; 1 *Lasagna Pasta; 1 *Parmesan cheese; 1 *Tomato (canned, etc.)

Servings: persons

20 grams Ricotta cheese
200 ml Milk (if making homemade cheese)
4 tsp Vinegar (if making homemade cheese)
1 tbsp Olive oil
1 clove Garlic
1/4 Onion
200 grams Meat (ground, etc.)
2 bunches Leafy vegetables (spinach, etc.)
1 Mushrooms (any type)
1 tbsp White wine (if available)
1 dash Salt, Pepper, Nutmeg
1 *Lasagna Pasta
1 *Parmesan cheese
1 *Tomato (canned, etc.)

1
Prepare the ricotta cheese: See.
2
Make the filling: Mince the garlic, onion, and mushrooms.
3
Dice the meat.
4
Cut the leafy vegetables into 4 cm lengths.
5
Cook the garlic in olive oil on low heat.
6
Add the onions.
7
Add the meat, mushrooms, and leafy greens.
8
Pour in the white wine and cook off the alcohol.
9
Season with salt, pepper, and nutmeg.
10
Once cooled, mix with the ricotta cheese.
11
That completes the filling.
12
You can eat it as a snack.
13
When using with canneloni pasta Boil the pasta and strain.
14
Place the filling in the center of the pasta.
15
Roll them up as if rolling a sushi roll.
16
Top with diced tomatoes and parmesan cheese.
17
Bake for 15 minutes in a 200C oven.
18
Drizzle some olive oil to finish.
19
How to Make Fresh Pasta.
20
Lasagnaor use store-bought.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 20 grams Ricotta cheese, 200 ml Milk (if making homemade cheese), 4 tsp Vinegar (if making homemade cheese), 1 tbsp Olive oil, and more.

Yes, Ricotta Cheese and Vegetables Stuffed Cannelloni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Cheese and Vegetables Stuffed Cannelloni

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