I really like this combination, so for today I prepared these delicious Cannelloni with cheese and spinach.
I would have liked to use ricotta, to keep the Italian theme until the end, but I adapted, which I recommend to you.
If you are a pasta fan, you got it right, because this recipe is as simple as it is tasty. Plus I teach you how to easily fill these pastas. I always ran away from them, I was a little tired of filling them, but since I do so, there is no problem :))
So I invite you to a good portion of Cannelloni with cheese and spinach!
I hope you find my simple recipe useful!
Preparation time: 1 h Nr. servings: 2 Complexity: medium
- 1 cutie cannelloni pasta
- 500 gr lean cow’s cheese / ricotta
- 100 gr salted cheese (telemea or optional)
- 100 gr cream cheese with dill
- 1 egg (optional)
- 50 ml olive oil
- 200 gr fresh spinach
- 400 ml of red juice
- 50 gr cheddar (parmesan, etc)
- the water
Method of preparation:
In a bowl, mix the skim cheese with the dill cream cheese. Grate the salted cheese, add the egg, salt, pepper, nutmeg. Stir vigorously to blend.
In a pan, put a little olive oil, add a few cloves of crushed garlic (they will give more flavor). Add the washed and finely chopped spinach. Leave it on the fire for 2-3 minutes, until it takes on the garlic flavor and acquires a beautiful color. Add directly over the cheese. Interfere.
With the help of a poche and a dui, fill the pasta one by one. Simple and easy!
A heat-resistant form is used. Put a little oil, a layer of red juice, a layer of cannelloni. Add enough water to cover them, then pour another layer of tomato juice.
Season to taste!
If you want and you have, you can add a few slices of melted cheese.
Grate cheddar or Parmesan cheese on top and put in the hot oven at 200 degrees C for 15-20 minutes.
They are served with great appetite!