Cannelloni with spinach are a typical dish of the Italian tradition, particularly from the Emilia-Romagna region. This delicious pasta filled with ricotta and spinach is gratinated in the oven with a soft béchamel and a touch of grated cheese. A tasty first course perfect for a family dinner or for special guests.
Cook the pasta al dente in salted water, drain it and rinse in cold water
Lay it out on a dry kitchen towel
Clean and wash the spinach, blanch them, squeeze out the excess water and chop them together with the cooked meat and the cooked ham
Mix in the egg, the Parmesan, a little salt and the nutmeg
Spread this filling onto the cannelloni sheets, roll them up and place them in a buttered baking dish
Prepare the béchamel and pour it, still hot, over the cannelloni
Sprinkle generously with Parmesan and dots of butter, then gratinate in the oven (200°C)
Casserole dish
Frying pan
Bowl
Cooking
Italia
| Energy (kcal) | 250.67 |
| Carbohydrates (g) | 39.96 |
| of which Sugars (g) | 2.9 |
| Fat (g) | 6.41 |
| of which Saturates (g) | 2.78 |
| Protein (g) | 10.19 |
| Fiber (g) | 1.08 |
| Sale (g) | 0.07 |
