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Cheese And Spinach Cannelloni
Ingredients:
12 sheets of cannelloni pasta
300 grams of fresh spinach
250 g de queso ricotta o requesón
100g grated parmesan cheese
1 egg
2 tablespoons of butter.
1 clove of garlic, finely chopped
Salt and pepper to taste
Nutmeg to taste (optional)
bechamel to cover the cannellones
Instructions:
Preheat the oven to 180 °C (350 °F).
Wash and cook spinach in a pan with 1 tablespoon of butter and minced garlic, until tender and excess water evaporates.
Let the spinach cool a bit then finely chop it.
In a large bowl, mix the spinach with ricotta, egg, salt, pepper, nutmeg and 50g grated Parmesan, forming a homogeneous filling.
Cook the sheets of pasta according to package instructions until they are toothless. Slap them and let them cool off a bit.
Stuff each sheet of pasta with the spinach and cheese mixture and roll up forming the cannelloni.
Grease an oven fountain with a little butter or oil and put the cannelloni in.
Cover the cannellones with tomato sauce or bechamel to taste and sprinkle the rest of the parmesan cheese on top.
Bake for 20-25 minutes, until cheese is golden brown and sauce bubbles slightly.
Remove from oven and let rest 5 minutes before serving.
Prep time: 20 min | Cook time: 25 min | Total time: 45 min
Kcal: 320 | Servings: 4

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