Ricotta and Spinach Cannelloni

Name: Ricotta and Spinach Cannelloni
Yield: 4.0
Ingredients: 2.0 tablespoon Extra Virgin Olive Oil; 0.5 Medium Onion Finely Chopped; 3.0 Garlic Peeled And Crushed; 300.0 milliliter Tomato Puree; 0.5 teaspoon Sugar; 1.0 bunch Spinach Or Cooked; 250.0 gram Ricotta Cheese; 25.0 gram Parmesan; 20.0 gram Butter Or Margarine; 30.0 gram Cornflour; 300.0 milliliter Reduced Fat Milk; 0.25 teaspoon Ground Mace Or Nutmeg; 1.0 cup Chopped Parsley; 10.0 Cannelloni Tubes; Salt And Pepper To Season

Ricotta and Spinach Cannelloni — une recette communautaire sur Potlikkr.

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🍽 Pour 4.0

Ingrédients

2.0 tbsp Extra Virgin Olive Oil
0.5 Medium Onion Finely Chopped
3.0 Garlic Peeled And Crushed
300.0 ml Tomato Puree

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Méthode (aperçu)

1
Simmer chopped onion and crushed garlic in 1 Tbsp oil until softened.
2
Stir in tomato pulp or puree (not the concentrated paste) and sugar.

Remove from heat. Pour into baking dish and spread over surface.

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