Vegetarian Cannelloni with Ricotta-Spinach Filling - Simple & Italian
Vegetarian cannelloni with ricotta filling is a true classic of Italian cuisine that you simply have to love. As a hobby cook with a weakness for good ingredients, I can tell you: nothing beats the combination of creamy ricotta and spicy spinach, wrapped in a fruity tomato sauce. This dish is surprisingly quick to make and is perfect if you want to treat yourself to something really good. We use only fresh ingredients to capture the full flavor. Preparation is child's play and absolutely doable for cooking beginners. The secret lies in the quality of the ricotta and the freshness of the spinach, which together make an irresistible filling. When the cannelloni are baked golden brown in the oven and the scent of melted cheese wafts through the apartment, even the hungriest kitten will go weak. Let yourself be enchanted by this Mediterranean delight and enjoy a piece of Italy right on your plate. It's healthy, vegetarian, and just makes you happy – try it out and be inspired by the taste!
Ingredients
Preparation
First, wash the leaf spinach (150 g) thoroughly, briefly sauté in a pan until wilted, squeeze well, and then chop finely.
Mix the ricotta (200 g) in a bowl with the chopped leaf spinach (150 g) and part of the freshly grated parmesan (30 g).
Finely chop the garlic clove (1) and sauté briefly in a pan with olive oil (1 tbsp), then add the strained tomatoes (250 ml) and let simmer briefly.
Put the ricotta-spinach mixture (200 g) into a piping bag and fill the cannelloni tubes (6) evenly.
Put some tomato sauce (250 ml) into a small casserole dish, place the filled cannelloni tubes (6) on top, and pour the remaining tomato sauce (250 ml) over them.
Finally, sprinkle the remaining parmesan (30 g) over the dish and bake at 200 degrees (Celsius) for about 25 minutes until golden brown. Meow, enjoy your meal!
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