CANNELLONI RICOTTA E SPINACI | SPINACH AND RICOTTA CANNELLONI RECIPE

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese offers a lower fat option while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces calories while keeping the texture.

cannelloni tubes

🥗Healthier: zucchini slices

💰Cheaper: manicotti shells

Zucchini slices are low-carb, while manicotti is a similar pasta alternative.

Cook 500 g spinach without water for 5-10 minutes over low heat.

In a saucepan, melt 50 g butter, then add 50 g flour and stir until combined.

Gradually add 500 ml milk, stirring until the mixture thickens, then remove from heat.

Squeeze the cooked spinach to remove excess water and chop it.

In a bowl, combine 250 g ricotta cheese, 2 tablespoons of Parmesan cheese, salt, and 2 tablespoons of béchamel sauce.

Boil the cannelloni for 2 minutes until slightly soft.

Fill the cannelloni with the ricotta and spinach mixture.

Cover the filled cannelloni with béchamel sauce and sprinkle with more Parmesan cheese.

Bake at 220 degrees Celsius for 20-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens