Cannellonis maison aux épinards et à la ricotta

Découverte

Nouveau

Nouvelle technique

avec sauce marinara

35 min

Difficulté: 1/3

Italienne

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Classic-euro-dishes

Découverte

Nouveau

Pasta-noodles

Nouvelle technique

Débutant

Ingrédients

Fromage ricotta

100 g

Feuilles de lasagne

360 g

Bébés épinards

56 g

Gousses d'ail

4 unit(s)

Œuf

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Sauce marinara

1 cup

Assaisonnement italien

4.3 g

Mozzarella, râpée

0.75 cup

Sel

0.25 tsp

Poivre

0.125 tsp

Beurre

2 tbsp

Preparation

Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
Roughly chop spinach.
Peel, then mince or grate garlic.
In a small bowl, lightly whisk egg.

Heat a large non-stick pan over medium. When hot add 2 tbsp (4 tbsp) butter, spinach, Italian Seasoning and garlic. Cook for 2-3 min, stirring often, until spinach wilts. Season with salt and pepper.
Transfer spinach to a plate and spread out evenly. Allow to cool for 2-3 min.
Once spinach has cooled, to a medium bowl, add spinach, ricotta, egg and Parmesan. Season with salt and pepper, then stir to combine.

Meanwhile, to the large pot with boiling water, add 4 (8) lasagna sheets. Cook for 2-3 min, stirring occasionally, until soft and flexible. (TIP: Save remaining lasagna sheets for another meal!)
Strain lasagna sheets and transfer them to large bowl of cold water. (NOTE: This stops them from further cooking).
Transfer lasagna sheets to a clean cutting board. Pat dry with paper towels.

Divide filling along the long edge of each lasagna sheet, then roll lengthwise.
Gently press your finger in the middle of each tube, pushing filling to either side. Cut each tube in half crosswise. (NOTE: You will have 8 (16) tubes).
Arrange tubes in an 8x8-inch baking dish, seam-side down. (NOTE: For 4 servings, use a 9x13 baking dish).
Pour marinara over cannelloni. Top with mozzarella.