To make this cannelloni dish, use large lasagna sheets and cut them in two. Spoon a blend of spinach, ricotta and Parmesan onto each noodle and roll. Cover with a homemade rosé sauce before baking it in the oven, and you’ve got the ultimate Italian comfort meal.
Ингредиенты
- 2 cloves garlic, chopped
- 2 tbsp (30 ml) olive oil
- 2 cups (500 ml) strained tomatoes
- 1 sprig fresh basil
- 1/2 cup (125 ml) 35% or 15% cream
- 11 oz (310 g) baby spinach
- 1 3/4 cups (450 g) ricotta cheese
- 1 cup (70 g) grated Parmigiano-Reggiano cheese
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- 6 fresh lasagna noodles, about 9 x 6 inches (23 x 15 cm) each
- Salt and pepper
Инструкция
- In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil.
