- 4 cups low-fat ricotta
- 3 cups of chopped spinach
- 1/4 cup La Parmigiana olive oil
- 18 cannelloni
- 1/2 cup of Parmesan cheese La Parmigiana
- 1/2 cup basil, chopped
- 1 teaspoon of salt
- 1/4 teaspoon of bell pepper
- Passata di Pomodoro La
Procedure:
- Heat oven to 350ºF [175ºC].
- Combine the ricotta, spinach, and basil in a deep bowl.
- Add the oil and season with salt and pepper to taste.
- Pour into a plastic sleeve and cut a corner.
- Fill the raw cannelloni with the ricotta and place in a baking dish.
- Top with tomato sauce.
- Cover the pan with aluminum foil.
- Bake for 40 minutes or until the cannelloni are cooked.
- Remove from the oven.
- Top with La Passata di Pomodoro and Parmesan cheese to enjoy.
La Parmigiana
