Spinach and Ricotta Cannelloni with Rosé Sauce

Spinach and Ricotta Cannelloni with Rosé Sauce

  • Preparation 30 min
  • Cooking 50 min
  • Servings 4
  • Freezes Yes
  • Nut-free
  • Vegetarian

Categories

Ingredients

  • Rosée Sauce

    • 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
  • Cannelloni

    • 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

Preparation

  • Rosé Sauce

  • Cannelloni

Personal Note