Spinach & Ricotta Cannelloni
30 min
Veggie
240977
For 2 Portions
400 g
tomato puree
160 g
spinach, fresh
100 g
ricotta
90 g
cannelloni
30 g
Parmesan
5 g
basil, fresh
1
mozzarella
1/2
yellow onion
2 pinch(es) of
nutmeg
1 tsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash spinach, dry, and chop.