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The Cannelloni with Ricotta and Spinach (Canelones de ricota y espinacas)

This is probbly one of the most classic recipe for cannelloni for pasta lovers all around the world; Argentines, also being very fond of pasta themselves, also make them this way. Here is a recipe from their country, for Canneloni with Ricotta and Spinach.
Cannelloni with ricotta and spinach


* Readymade cannelloni tubes
* 1 package of spinach
* 1 packages spinach
* 2 cups or 16 oz. ricotta cheese
* 2 eggs
* Mozzarella cheese, grated
* 1 onion
* 2 cloves of garlic
* Salt and pepper
* Enough tuco (marinara tomato sauce)
* enough bechamel sauce


1) Completely wash and prepare the vegetables, cut the stems out from the spinach. In a skillet with hot oil start by cooking the chopped onion, then add the spinach and garlic and fry until cooked. When cooked, put these vegetables in a strainer and let them drain well.

2) Pour the ricotta in a bowl, then add 2 eggs and the grated cheese, and mix. Mix in the previously drained and chopped vegetables. Season to taste and mix all ingredients.

3) Prepare a pan for the oven by filling its bottom with the tuco salsa. Fill the canneloni tubes with this ricotta and spinach mixture we just did, then arrange them in the baking dish. After laying out all the cannelloni cover them with plenty of bechamel sauce and generously sprinkle with grated cheese.

4) Bake at 300 ˚F in the oven until the cheese begins to bubble, then set the oven to broil and bake until the cheese is browned.

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