Spinach and Ricotta Cannelloni


by Chef Ray Romeo


Posted on September 26, 2012 at 8:56 AM

Updated Wednesday, Sep 26 at 8:56 AM

6 precooked wavy pasta sheets
1/2 lbs fresh baby spinach
2 oz olive oil
1 cup Ricotta Cheese
2 eggs
1 cup Shredded Parmesan
1 cup Mozzarella Cheese
1/2 teaspoon Kosher Salt and Pepper
1cup Fresh Basil
1/2 teaspoon Nutmeg
Sauce :
 1 can whole Basil Tomatoes
1 teaspoon Olive Oil
4 garlic cloves
1 cup chopped Basil
Directions :
Heat olive oil in pan
Cook spinach until tender
Drain all juice
In a large mixing bowl
Add Ricotta, Parmesan, Eggs,salt  and pepper mix well
Add drained spinach
Stuff wavy pasta sheets and roll
Sauce on bottom of baking dish
Sauce on top
Finish with mozzarella cheese
BAKE at 375 degrees 15 minutes


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