CANNELLONI RICOTTA E SPINACI RICETTA | CANNELLONI RICOTTA E SPINACI CON PASTA LASAGNE

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while still melting well.

gorgonzola cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with no dairy.

Preheat the oven.

Prepare the spinach by cooking it until wilted if using fresh, or thaw if using frozen.

In a bowl, mix the ricotta, cooked spinach, and egg until well combined.

Lay out the pasta sheets and fill them with the ricotta and spinach mixture, then roll them into cannelloni shapes.

In a saucepan, prepare the béchamel sauce by melting the butter, adding the flour, and stirring until golden. Gradually add the milk while whisking to avoid lumps, then season with salt and nutmeg.

In a baking dish, spread some passata di pomodoro at the bottom, then place the filled cannelloni on top.

Cover the cannelloni with the béchamel sauce and sprinkle with grated Parmigiano.

Bake in the oven until golden and bubbly.

Cooking Techniques

Spice Level:

Dietary

Allergens