Baked Cannelloni ricotta and greens

Ingredients

  • One packet of I Pastai Fresh Lasagna 300g
  • One packet of I Pastai Napoletana sauce
  • 30g butter
  • 1 clove of garlic
  • Fresh spinach and Tuscan cabbage (washed and chopped)
  • 400g ricotta cheese
  • 40g Grated parmesan
  • Grated nutmeg and cracked pepper

Method

  • 01In a pot bring 5 lt of water to boiling point and add salt.
  • 02Boil the Lasagna sheets for the time indicated on the pack, and cool them down in a bowl with water and ice.
  • 03In a pan, fry off garlic and the greens with butter, add a scoop of boiling water to help cooking and keep aside.
  • 04In a bowl mix ricotta, parmesan, cooked greens, salt, pepper and nutmeg to taste.
  • 05Drain and dry the pasta sheets, pipe the filling on top and roll them out forming the cannelloni, then lay them in a baking tray coated with Butter.
  • 06Top up with Napoletana sauce from I pastai, the grated cheese on top, and a drizzle of oil.
  • 07Bake for 15-20 minutes on 170-180 degrees.
    Serve and Enjoy. Buon Appetito!