Stuffed Cannelloni

Name: Stuffed Cannelloni
Yield: Makes 4–6 Servings
Ingredients: Fresh ricotta cheese, 3 cups (1½ lb/750 g); Egg yolks, 2, lightly beaten; Cannelloni pasta, ½ lb (250 g); Salt and freshly ground pepper; Baby spinach, 1½ lb (750 g), coarsely chopped; Bolognese Sauce or purchased pasta sauce, 4 cups (32 fl oz/1 l); Ground nutmeg, ¼ teaspoon; Parmesan cheese, 1 cup (4 oz/125 g) freshly grated

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Salt and freshly ground pepper
Cannelloni pasta, ½ lb (250 g)
Baby spinach

Dinner
Pasta

Method

Cook the pasta

Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. Cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions. Drain and rinse under cool running water.
Pre