A main course with a delicate taste today with baked gratinated cannelloni without tomato sauce with ricotta, spinach, mozzarella, and lots of bechamel!
Here’s a great classic of Italian cuisine, ideal for Sunday lunch or a family dinner. Delicate and tasty, they combine the creaminess of ricotta with the intense flavor of spinach, all enveloped in a sheet of fresh pasta and baked with a generous dose of cheese. A simple and always appreciated vegetarian recipe.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel for recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
If you prefer more intense flavors, however, I suggest these other delicious main courses like:
ROSETTE DI LASAGNE RICCE ALLA SALSICCIA
TIMBALLO DI PAGLIA E FIENO CON POLPETTINE
BAKED GRATINATED CANNELLONI WITHOUT TOMATO SAUCE
The kitchen of ASI
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED GRATINATED CANNELLONI WITHOUT TOMATO SAUCE
#adv
- 12 egg lasagne sheets (12 sheets of fresh egg pasta)
- 10.5 oz spinach, cooked, boiled
- 8.8 oz cow's milk ricotta
- 1 egg
- 1 oz Grana Padano DOP (grated)
- 3.5 oz mozzarella
- to taste salt
- to taste pepper
- 17.6 oz bechamel
- 3.5 oz mozzarella (roughly chopped)
- 4 pinches salt
- 1 pinch pepper
Tools for BAKED GRATINATED CANNELLONI WITHOUT TOMATO SAUCE
#ADV
- Baking Dishes
- Mixing Bowls
- Spoons
FOR THE PREPARATION OF THE BAKED GRATINATED CANNELLONI WITHOUT TOMATO SAUCE
For these creamy lasagne without tomato sauce baked gratinated, first I preheat the oven to 350-375°F and start preparing the filling for the fresh pasta sheets that I used as cannelloni (confession: they were leftover from lasagne made at Christmas).
In a mixing bowl I thoroughly mix the ricotta, egg, cheese with the boiled spinach squeezed to remove as much water as possible.
I chop the mozzarella with a knife (I took the block to speed up the process without having to drain it to have it dry) and add it to the mix I just made.
I lay each lasagna sheet on a surface and spread part of the filling well with a spoon.
I roll the sheet like a cannelloni and arrange it in the baking dish slightly “smeared” with bechamel sauce on the bottom.
I continue until all sheets are used up, then I pour the remaining bechamel sauce over everything.
I sprinkle the cannelloni without tomato sauce with the remaining chopped mozzarella and add the grated Grana Padano.
Now I just need to bake this simple oven-baked pasta with spinach, ricotta, and mozzarella filling for about 30 minutes or according to the characteristics of your appliance.
Simple and delicately tasting, here are the baked gratinated cannelloni without tomato sauce!
Enjoy your meal and since today is December 31, 2021, I wish you a Happy New Year 2022!
Thank you!
Annalisa
