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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
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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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX)
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RECIPE
HEAT OVEN AT 400°F
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!!