Ecomely

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Ricotta and spinach cannelloni: photo of the dish
Illustrative photo: Alpha from Melbourne, Australia — CC BY-SA 2.0, Wikimedia Commons
Pasta & rice

Ricotta and spinach cannelloni

Tubes stuffed with ricotta and spinach, covered in tomato sauce and baked until golden.

  • 1 h 05
  • 6 servings
  • Medium
  • Moderate
  • Italian

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

391 kcal per serving

Protein
22 g
Carbohydrates
30.8 g
of which sugars
9.2 g
Fat
18.7 g
of which saturated fat
11.8 g
Fiber
5.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the cooked, squeezed spinach with the ricotta, egg, Parmesan and nutmeg.
  2. Fill the cannelloni using a piping bag.
  3. Arrange them over half of the sauce, cover with the rest and the mozzarella.
  4. Bake for 35 min at 375°F (190°C).

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Original Ecomely recipe.