These cannelloni are delicious and very nutritious bathed in tomato sauce.
Learn more about Emilia Molinari
Ingredients8 portions
Preparation
Put water to boil in large saucepan and set aside. Add the onion, garlic, carrot and celery in another casserole.
Add the wine and let it evaporate a little. Add herbs, tomato puree and chopped tomato.
Cook at least 45 minutes over low heat. Pass through a Chinese sieve and season with salt and pepper. Reserve the sauce.
For the filling: Cook steamed spinach, drain well and chop fine. Add the eggs, a cup of Parmesan cheese, cottage cheese, chopped ham, parsley, salt and pepper.
Cook the cannelloni in boiling water with salt. Drain, stuff the cannelloni and roll them up. Arrange them in a greased dish and cover with the sauce and Parmesan cheese. Serve immediately.
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