Ricotta cheese cannelloni

Italian
pasta
Kataoka Mamoru
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Cannelloni is baked with plenty of cheese and spinach. Perfect for hospitality.
Cooking time: 25 minutes
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How to make it
1

Boil the spinach. Bang the drained spinach with a knife to make it into a paste, then add spinach, ricotta, parmesan, egg yolk, salt and pepper to a bowl and mix well with a spatula.

2

Boil three slices of lasagna, soak them in water, and wipe off the water. Warm the bechamel sauce if it is hard.

3

Cut the lasagna in half horizontally, place the 6 equal parts [1] on top, and roll it round from the front.

4

Let the end of the roll is at the bottom. (Be careful if you roll it too tightly, the fabric will tear.)

5

Apply an appropriate amount of melted butter in a baking dish and place it in the order of tomato sauce, three cannelloni from [4], bechamel sauce, parmesan cheese, tomato sauce, and parmesan cheese. Make another dish the same way.

6

Bake in the oven for about 15 minutes and it's ready.

Ingredients: 2 dishes

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