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Spinach and Ricotta Stuffed Cannelloni
Ingredients
- 1 package cannelloni
- 1 package chopped frozen spinach, thawed
- 250 grams ricotta cheese
- 3 eggs
- 2 tablespoons onion soup mix powder
- a quarter teaspoon black pepper
- 1 cup boiling water
- 1 container cooking cream
- 2 tablespoons onion soup mix powder
Preparation
Thaw the spinach and squeeze it out wellIn a bowl, mix the spinach, ricotta, eggs, 2 tablespoons of onion soup mix powder and the black pepper
Fill the cannelloni with the spinach and cheese mixture
Arrange in a baking dish
The sauce:
In a bowl, mix 1 cup of boiling water, 2 tablespoons of onion soup mix powder and a little black pepper
Add a container of cooking cream and mix well
Spread the sauce over the cannelloni
Cover the dish with aluminum foil
Bake at 170 degrees for about half an hour
Remove the aluminum foil and continue baking for another 10 minutes
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