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CANNELLONI RICOTTA E SPINACI

RICOTTA AND SPINACH CANNELLONI COOKED AU GRATIN
DELICIOUS!!

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: LOW
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1 LB. BOILED SPINACH, DRAINED AND FINELY CUT

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1 LB. FRESH RICOTTA CHEESE, DRAINED

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1/4 CUP FRESHLY GRATED PARMIGIANO REGGIANO AND MORE AS NEEDED

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1 TEASPOON SALT

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1 LB BESCIAMELLA SAUCE

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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX)

RECIPE

HEAT OVEN AT 400°F
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IN A LARGE BOWL, PLACE THE DAINED RICOTTA CHEESE, SPINACH, GRATED PARMIGIANO CHEESE AND SALT. MIX WELL

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SPREAD THE RICOTTA MIXTURE ON THE SHEETS OF LASAGNA

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ROLL THE SHEETS OF LASAGNA. YOU MAY JUST LEAVE THE ROLLS (WHICH ARE THE CANNELLONI) WHOLE OR CUT 

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SPREAD A LITTLE OF THE BESCIAMELLA ON THE BOTTOM OF AN OVEN PAN. PLACE THE CANNELLONI IN THE PAN

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SPREAD THE REMAINING BESCIAMELLA SAUCE OVER THE CANNELLONI AND GRATE MORE PARMIGIANO REGGIANO OVER THE BESCIAMELLA. PLACE IN THE PREHEATED OVEN FOR 25 TO 30 MINUTES

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TAKE OUT OF THE OVEN WHEN COOKED, LET THE CANNELLONI REST A FEW MINUTES BEFORE SERVING TO COOL THEM DOWN A LITTLE

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SERVE WITH MORE GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!

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  • recipes
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    • Easter Recipes
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  • About
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  • VIDEO RECIPES