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Below are the ingridients that are needed to produce a perfect Spinach and Ricotta Cannelloni (Maltese Style):
- Get of Stuffing.
- You need 30 of cannelloni.
- Take 1 kg of spinach.
- Use 1 1/2 kg of ricotta.
- Take 2 packages of Bascamella.
- You need 1 large of onion.
- Take 3 clove of garlic.
- You need 3 oz of White Wine.
- Prepare 1 tbsp of Vegetable Stockpot (Knorr).
- Use 1 tbsp of Infusion Stockpot (Knorr).
- Prepare 1 tbsp of Basil.
- Prepare 1 tbsp of Parsley.
- Prepare 1 pinch of salt.
- Use 1 pinch of pepper.
- Use 150 grams of parmesan cheese.
- Prepare of Tomato Sauce.
- Take 2 can of Tomato pulp.
- Take 500 ml of Tomato puree.
- Get 1 tbsp of Beef Stockpot (Knorr).
- You need 2 oz of Red Wine.
- Provide 500 grams of Minced Beef.
- You need 1 small of onion.
- Provide 2 clove of garlic.
- Use 3 packages of Tomato Cup of Soup.
- You need 1 pinch of salt.
- Take 1 dash of pepper.
- Take 3 1/2 tbsp of sugar.
Done with the ingridients? Below are the steps on cooking Spinach and Ricotta Cannelloni (Maltese Style):
Fresh lasagne sheets, available from the supermarket chiller, are actually easier to work with than dry pasta. If unavailable or if dry cannelloni rolls are preferred, just cook according to packet directions. Our spinach and ricotta cannelloni recipe is a great vegetarian comfort food dish. Stuffed with spinach and ricotta, the cannelloni sit on a garlicky tomato sauce and are topped Our spinach and ricotta cannelloni recipe is a real Italian classic and a great winter warmer for those colder months. The perfect any night dinner meal.
Recipe : Spinach and Ricotta Cannelloni (Maltese Style)
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