Cannelloni with Spinach and Ricotta
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Cannelloni with Spinach and Ricotta
Ingredients
- Conchiglie Pasta - 18 pieces
- Frozen spinach discs - 10.6 oz
- Ricotta cheese - 14.1 oz
- Garlic - 3 cloves
- Onion - 1 piece
- Canned Tomatoes (Pelati) - 2 cans
- Basil - 1 bunch
- Turkey - 14.1 oz
- Olive Oil - 5 tablespoons
- Salt - to taste
- Grated Pecorino Pepato Cheese - 7.1 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Spinach can be either frozen or fresh. If fresh, boil it in salted water beforehand. Drain in a colander. If frozen, thaw it.
Step 2
Add a little oil to the pan, chop or crush a clove of garlic and sauté it.
Step 3
Add the spinach, season lightly with salt, mix, and simmer for 5-6 minutes. Let it cool.
Step 4
In a bowl, mix the spinach with the ricotta.
Step 5
Prepare the sauce: Chop the onion, finely chop or crush the garlic, and sauté in a pan with oil.
Step 6
Add the ground turkey, season with salt and pepper, and sauté well.
Step 7
Open the cans of peeled crushed tomatoes in juice and add them to the meat mixture. Mix everything well.
Step 8
Chop the basil and add it to the sauce.
Step 9
Pour a third of the sauce into a baking dish.
Step 10
Stuff the cannelloni with the ricotta and spinach mixture and lay them in a single layer on top of the sauce.
Step 11
Pour the remaining sauce on top and sprinkle with grated cheese.
Step 12
Preheat the oven to 200°C (392°F) and bake for about 40 minutes.
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