November 08, 2015

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  1. 1 kilograms spinach, washed and chopped
  2. 3 tablespoon oil
  3. 250 grams ricotta cheese
  4. 1 green pepper, chopped
  5. 1 tablespoon fresh basil
  6. salt and pepper, to taste
  7. 18 cannelloni, tubes


  1. 4-5 large tomatoes
  2. 3 tablespoon oil
  3. 2 tablespoon fresh basil, chopped
  4. salt and pepper, to taste
  5. 2-3 tablespoon mild Cheddar cheese, grated


  1. Cook the spinach for 5 minutes in 1 teaspoon of oil, strain and put in a bowl. Mix with ricotta cheese.
  2. Heat 2 teaspoons of oil in a pan, add pepper and fry for 2-3 minutes or until tender.
  3. Mix with the spinach and ricotta cheese. Add basil, salt and pepper to the mixture.
  4. Fill the cannelloni tubes with the stuffing and place on a greased baking dish.
  5. Chop and liquidise the tomatoes. Heat the oil in a saucepan. Add the tomatoes, basil, salt and pepper and cook until thickened. Pour over the cannelloni. Sprinkle with cheese.
  6. Bake at 200°C/400°F/Gas Mark 6 for 30-40 minutes.

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