Vegan Spinach & Ricotta Cannelloni Recipe!

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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.

Ingredients

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12
plates of cannelloni
0.6lb
of spinach
0.5lb
of ricotta cheese (or cottage cheese)
1
clove garlic
1
onion
0.5teaspoon
of salt
0.5cup
Organic Extra Virgin Olive OilOrganic Extra Virgin Olive Oil

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17fl oz
of bechamel sauce
0.5cup
of parmesan cheese
0.5teaspoon
of pepper

Instructions

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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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