Canneloni with spinach and ricotta
Preparation method
Preheat the oven to 200°C. Let the spinach quickly shrink in plenty of boiling water. Remove from the pan and let drain in a colander. Squeeze or push out as much moisture as possible. Finely chop the spinach and mix it with the diced tomatoes, mustard, basil and ricotta. Season with salt and pepper. Fill the cannelloni with the spinach mixture (this is very easy with a piping bag) and place them in a buttered baking dish. Brush the top of the cannelloni with butter and bake in the preheated oven for about 30 minutes.
Ingredients
- 500 gr spinach
- 4 tomatoes, seeds removed and cut into small cubes
- 1 tbsp coarse mustard
- handful of basil, chopped small
- 200 gr ricotta cheese
- salt and freshly ground pepper
- boter
- 250 g cannelloni, pre-cooked if necessary
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