Cannellonis épinards ricotta

Grand classique de la cuisine italienne, les cannellonis épinards ricotta sont toujours une valeur sûre en famille. La farce mêle épinards bien égouttés, ricotta, parmesan, œuf et une pointe de muscade. Les tubes, sans précuisson, se rangent dans un plat entre sauce tomate au basilic et béchamel, puis passent 20 minutes au four à 215 °C.

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By Ninja Kitchen

Contient lácteos
Contient huevos

Durée totale

0h 40m

Moyen

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Ingrédients

26.25oz frozen spinach, defrosted, thoroughly drained of liquid, and finely chopped
13.13oz ricotta
3.5oz grated Parmesan, divided
1 large egg
1/2 tsp salt
A pinch freshly grated nutmeg (optional)
Vegetable oil, for greasing baking dish
14.88oz jar white lasagne sauce/béchamel
19.25oz jar tomato and basil sauce
18 tubes no-cook cannelloni

Instructions

Step 1
In a large bowl, mix the spinach, ricotta, 80g Parmesan, egg, salt, and nutmeg to combine.

Step 2
Grease a 35cm x 23cm baking dish with vegetable oil, then evenly spread half of the white sauce or béchamel over the bottom of the dish. Spread half of the tomato-basil sauce evenly on top of the white sauce.

Step 3
Using a small spoon or a piping bag, stuff the cannelloni with the spinach filling and arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining tomato and basil sauce and then the remaining white sauce. Sprinkle evenly with the remaining 20g Parmesan.

Step 4
Install a wire rack on Level 3. Select BAKE, set temperature to 215˚C and set time to 20 minutes. Press START/STOP to begin preheating.

Step 5
When the unit has preheated, place the baking dish on Level 3. Close oven door to begin cooking.

Step 6
When cooking is done, serve immediately