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vegan spinach and ricotta cheese-canelones de espinaca

Vegan Spinach & Ricotta Cannelloni Recipe!

Vegan Spinach & Ricotta cannelloni are a delicious meal that you can cook previously and have ready to get at home and just gratin. The stuffing, soft and creamy thanks to the ricotta cheese (cottage cheese), adds an extra flavor. You can refrigerate leftover cannelloni and you’ll have your meal ready for the next day.

GOYA ORGANICS EVOO 2018

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients (4 pax.)

  • 12 plates of cannelloni.
  • 0.6 lb of spinach.
  • 0.5 lb. Ricotta cheese (or cottage cheese).
  • 1 clove garlic.
  • 1 onion.
  • Salt.
  • Pepper.
  • Organics extra virgin olive oil.
  • 17 fl. oz. of bechamel sauce.
  • 0,4 gr. of parmesan cheese.

Elaboration:

  1. We will boil the spinach for 10 minutes. Once cooked, we´ll remove and drain to remove all the extra water. We reserve it.
  2. We will chop the onion and garlic and poach them with organics extra virgin olive oil.
  3. When onion is transparent we will add the spinach. Add pepper and stir with a wooden spoon. We let cook a few minutes and reserve it.
  4. When the spinach is cooked, we will add the ricotta cheese to the mixture, stirring very well so that everything is perfectly integrated until the filling paste is obtained. We will rectify the taste of salt and pepper and reserve while we prepare the cannelloni.
  5. Preheat the oven to 356ºF. Meanwhile, we will boil cannelloni.
  6. Then we will stuff the cannelloni with the spinach mixture and place them in a baking dish.
  7. We will cover the cannelloni with the bechamel sauce and grated Parmesan cheese.
  8. We will bake for 25 minutes and ready to eat!

 

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