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Cannelloni with dried tomatoes, spinach and ricotta


15 minutes


35 to 40 minutes



Cannelloni with dried tomatoes, spinach and ricotta
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375 ml (1 1/2 cups) ricotta cheese
125 ml (1/2 cup) dried tomatoes, coarsely chopped
125 ml (1/2 cup) spinach, cooked, squeezed dry and chopped
60 ml (1/4 cup) grated Parmesan
2 eggs, beaten
1 pinch of nutmeg
Salt and freshly ground black pepper

4 fresh lasagna noodles
875 ml (3 1/2 cups) tomato sauce
125 ml (1/2 cup) 35% cooking cream
375 ml (1 1/2 cups) Italian mix grated cheese


  1. Preheat the oven to 180°C (350°F).
  2. In a bowl, mix together the ricotta, dried tomatoes, spinach, Parmesan, 1 beaten egg and nutmeg.
  3. Season with salt and pepper.
  4. Stir well. Set aside.
  5. Place 1 lasagna noodle on a work surface. Cut in half widthwise.
  6. Using a pastry bag, pipe 1/8th of the ricotta mixture in a sausage shape on the bottom part of the noodle.
  7. Brush the upper part with egg wash made from the remaining egg.
  8. Roll up the cannelloni and repeat the previous steps. You will have 8 cannelloni.
  9. In a bowl, mix together the tomato sauce and cream. 
  10. Pour a bit of the tomato sauce/cream mixture into a gratin dish.
  11. Place the cannelloni on the sauce.
  12. Top with the rest of the sauce.
  13. Sprinkle with cheese.
  14. Cook in the oven for 35 to 40 minutes, until the cheese is nicely browned.
  15. Remove from the oven and let rest for 10 minutes. Serve.

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