Cannelloni with ricotta
Instructions
Cook for 10 minutes spinach with a knob of butter and a little salt.
Combine spinach cottage cheese, 2 tablespoons Parmesan cheese, nutmeg, salt and pepper.
Fill the cannelloni with the mixture and place in a baking dish, cover them with bechamel sauce, spread the ham and bake at 180 degrees for about 20 minutes.
Ingredients and dosing for 4 persons
- 8 cannelloni all'uovo
- 300 g of ricotta
- 300 g of boiled chopped spinach
- 50 g of diced cooked ham
- Grated parmesan cheese
- 300 g of bechamel
- Parsley
- Nutmeg
- Butter
- Salt
- Pepper