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Cannelloni with spinach are a typical dish of Italian tradition, especially from the Emilia-Romagna region. This delicious stuffed pasta with ricotta and spinach is baked au gratin with a soft béchamel sauce and a touch of grated cheese. A tasty first course perfect for a family dinner or for special guests.
Cook the pasta in salted water until al dente, drain it and rinse it in cold water
Lay it on a dry tea towel
Clean and wash the spinach, boil it, squeeze it dry and chop it together with the meat and cooked ham
Mix in the egg, Parmesan, a little salt and nutmeg
Spread this filling over the cannelloni pasta, roll them up and place them in a buttered baking dish
Prepare the béchamel sauce and pour it hot over the cannelloni
Sprinkle with plenty of Parmesan and flakes of butter and gratinate in the oven (200 degrees)
Saucepan
Pan
Bowl
To Cook
Italia
| Energy (kcal) | 171.35 |
| Carbohydrates (g) | 15.16 |
| of which sugars (g) | 2.67 |
| Fat (g) | 8.47 |
| of which saturates (g) | 3.49 |
| Protein (g) | 8.53 |
| Fibre (g) | 0.78 |
| Salt (g) | 0.15 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
