12 Spinach & Ricotta Cannelloni (Robino’s Foodies)


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12 Spinach & Ricotta Cannelloni (Robino’s Foodies)

INGREDIENTS: Cannelloni pasta, fresh ricotta cheese from the Chirripó valley, fresh spinach, leeks, celeries, garlic, onion, a mix of fresh herbs, salt and pepper.

  1. WARM IT UP :

    1. Take the amount of cannelloni you need out of the packaging

    2. Place the cannelloni in a pan with parchment or foil paper and cover the serving with your style sauce or coulis

    3. Naturally defrost the cannelloni  covered in sauce by let them sit on the counter for 30 min or till the pasta is softer OR use the microwave to defrost for 2 min

    4. Add cream and cheese if wanted

    5. Place the pan in the oven for 20 to 30 min at 350 for 170 c or till the cannelloni pastas are soft enough.


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