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

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

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

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Ingredients

Method

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