Cannelloni with meat, ricotta and spinach

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Cannelloni with meat, ricotta and spinach

Cannelloni with meat, ricotta and spinach

Number of people

750 g of stuffing canneloni

400 g frozen spinach

500 g ricotta cheese

300 g tomato stuffing

300 g sausage meat

50 g poultry liver
For the sauce:

1.5 l of tomato puree

2 cloves of garlic

1 shallot

1 red pepper

1 tablespoon of spiced olive oil




Coriander (to be measured according to taste)

Grated cheese (according to your preference: mozzarella, gruyère or parmesan)

Preparation: 45 min
Cooking time: 45 min
Step 1
Brown the chicken livers and cut them finely.
Step 2
Prepare the stuffing by mixing spinach, ricotta, tomato stuffing, ground meat, sausage meat and poultry livers. Season with salt and pepper.
Step 3
Stuff the cannelloni tubes with this stuffing.
Step 4
Preheat the oven to 210°C (thermostat 7).
Step 5
Fry the diced peppers in olive oil, add the chopped shallot and garlic, all for 5 minutes over medium heat and then gently.
Step 6
Add the tomato puree, cook 20 to 25 min over low heat and add the herbs.
Step 7
Put in the oven for 30 min (or more, depending on the state of cooking).
I add my grain of salt

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