Spinach Cannaloni Recipe

Name: Spinach Cannaloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 gr cannelloni (not pre-cooked); 500 gr fresh spinach; 250 gr tomatoes; 1 chopped onion; 1 chopped garlic; 200 gr ricotta; 250 ml milk; 1 egg; 1 tblsp flower; 1 tblsp butter; 1 tblsp olive oil; 80 gr grated Parmesan cheese; pepper, salt, nutmet to taste

Servings: persons

250 gr cannelloni (not pre-cooked)
500 gr fresh spinach
250 gr tomatoes
1 chopped onion
1 chopped garlic
200 gr ricotta
250 ml milk
1 egg
1 tblsp flower
1 tblsp butter
1 tblsp olive oil
80 gr grated Parmesan cheese
pepper, salt, nutmet to taste

1
Wash spinach thoroughly and let it 'sink' in a large pan on medium heat.
2
Strain off and squeeze out.
3
Chop in large pieces and stir together with the ricotta.
4
Add the egg to the mixture.
5
Season with salt, pepper and nutmeg.
6
Fill the cannelloni rolls with this mixture and place them in an oven dish (coat with butter or oil).
7
Peel the tomatoes, cut up and remove the seeds.
8
Let the onion and the garlic simmer in oil.
9
Add the tomatoes and let simmer for 5 more minutes oan medium heat.
10
Prepare a bechamel sauce with the butter, flour and milk and season with salt and pepper.
11
Add half of the Parmesan cheese.
12
Pour the tomatoes over the cannelloni, then pour the bechamel and sprinkle with the rest of the Parmesan cheese.
13
Cook 'au gratin' in the oven for 30 mins. at 200u00b0C.

735

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 13 ingredients. The key ingredients include: 250 gr cannelloni (not pre-cooked), 500 gr fresh spinach, 250 gr tomatoes, 1 chopped onion, and more.

Yes, Spinach Cannaloni falls under the Vegetarian 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.

Spinach Cannaloni

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