Cannelloni au gratin with veal, spinach, feta, and ricotta
Savory recipes
Spring
Summer
1+ hour
Medium difficulty
Plat à four
Prep time
45 minutes
Cooking time
1 hour
Serves
4 people
Method
- Spinach: remove the stems, wash and chop the leaves
- Sweat the spinach in a frying pan with some melted butter for a few minutes, then season
- Chop then dry-roast the pine nuts in a frying pan
- Brown the ground veal in a frying pan over high heat, then let cool
- Remove the pan from the heat, then add the pine nuts, diced feta cheese, spinach, and ricotta (save some pine nuts and feta for later). Season as needed
- Cook the cannelloni for a few minutes in a pot of boiling water, then let them cool in some cold water
- Drain the pasta thoroughly on some paper towel, then use a pastry bag to stuff the shells with the filling
- Arrange the cannelloni in an oven-safe dish over some tomato coulis
- Top with the remaining tomato coulis, pine nuts, and diced feta. Sprinkle with Parmesan cheese
- Bake at 180°C (356°F) for 40 minutes
- Remove from the oven, serve, and enjoy!
Ingredients
- 12 cannelloni
- 600 g (21 oz) spinach leaves
- 400 g (14 oz) ground veal
- 150 g (5.3 oz) feta
- 100 g (3.5 oz) ricotta
- 40 g (1.4 oz) pine nuts
- 80 g (2.8 oz) tomato coulis
- 20 g (0.7 oz) butter
- 5 cl (1/5 cup) olive oil
- Salt, pepper
- 100 g (1 cup) Parmesan cheese
Utensil
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