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Ricotta and spinach cannelloni with bolognese sauce

Difficulty:
50 minutes
4 person
Ingredients
  • 250gr cannelloni
  • 250gr ricotta
  • 200gr spinach
  • 350gr ragù
  • 500gr bechamel
  • Parmigiano Reggiano
  • Salt & pepper

Preparation of the recipe

1

Clean and blanch the spinach in salted boiling water for 2 min, drain and squeeze them.

2

In a bowl stir the ricotta cheese, the cooled spinach and a pinch of salt.

3

With the help of a pastry bag, fill the cannelloni.

4

In a baking pan, create a base with a couple of spoons of bechamel, then lay all the cannelloni.

5

Cover them with 4-5 spoons of bechamel, the ragù Bolognese sauce and a generous sprinkle of grated Parmigiano Reggiano.

6

Cook in preheated oven at 180° for 35-40 min.