Vegan Spinach & Ricotta Cannelloni Recipe!
OIL USES: Fry
INGREDIENTS
SERVINGS: 4
- 12 plates of cannelloni
- 0.6 lb of spinach
- 0.5 lb of ricotta cheese (or cottage cheese)
- 1 clove garlic
- 1 onion
- 0.5 teaspoon of salt
- 0.5 cup Organics Extra Virgin Olive Oil
- 17 fl oz of bechamel sauce
- 0.5 cup of parmesan cheese
- 0.5 teaspoon of pepper
PREPARATION
1
We will boil the spinach for 10 minutes. Once cooked, we´ll remove and drain to remove all the extra water. We reserve it.
2
We will chop the onion and garlic and poach them with organics extra virgin olive oil.
3
When onion is transparent we will add the spinach. Add pepper and stir with a wooden spoon. We let cook a few minutes and reserve it.
4
When the spinach is cooked, we will add the ricotta cheese to the mixture, stirring very well so that everything is perfectly integrated until the filling paste is obtained. We will rectify the taste of salt and pepper and reserve while we prepare the cannelloni.
5
Preheat the oven to 356ºF. Meanwhile, we will boil cannelloni.
6
Then we will stuff the cannelloni with the spinach mixture and place them in a baking dish.
7
We will cover the cannelloni with the bechamel sauce and grated Parmesan cheese.
8
We will bake for 25 minutes and ready to eat!
