Ricotta and Spinach Crepe Cannelloni
Argentine style cannelloni using homemade crepes filled with homemade ricotta, spinach, walnuts, parmesan and topped with marinara sauce and cheeses! Yes, delicious indeed!
Servings: 4 people
Ingredients
The Filling
- 500 gr ricotta , please refer to my video if you want to make it yourself
- ⅔ cup chopped turkey ham
- 1 cup grated parmesan
- 200 gr fresh spinach , wilted then squeezed and chopped
- ⅓ cup chopped walnuts
- 2 tablespoon chopped parsley
- ¼ teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- 1 egg , lightly beaten
Others
- 8 crepes , please refer to my video on how to make them
- 2 cups marinara sauce , adjust accordingly
- 1 cup bechamel sauce , adjust accordingly
- 1 ½ cup grated mozzarella , adjust accordingly
- some grated parmesan cheese , for the top
Instructions
The Filling
- In a bowl, add in ricotta, ham, spinach, walnuts, parsley, nutmeg, salt and black pepper to taste. Mix everything well. Adjust seasoning if needed.
- Add the egg and mix until well combined. Divide the filling equally into 8 portions.
Assembling
- Spoon some marinara sauce into a 7.75x12.5 inch (20x32 cm) baking and spread evenly. Set aside.
- Place 1 portion of filling on lower third of a crepe. Roll it tightly and place it in the prepared baking dish, seam side down. Continue with the rest of the filling and crepes. Place the cannelloni snugly to each other.
- Cover them with more marinara sauce, followed by bechamel sauce. Lastly sprinkle some shredded mozzarella and grated parmesan.
- Bake in a preheated oven at 360ºF (180ºC) for 30 minutes or until the filling is hot through and the cheeses are nicely browned. Leave for 5-10 minutes to cool a bit before serving. Enjoy!
Nutrition
Calories: 728kcal | Carbohydrates: 36.6g | Protein: 44g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 195.8mg | Sodium: 2222.6mg | Potassium: 1009.7mg | Fiber: 3.8g | Sugar: 14g | Calcium: 836.6mg | Iron: 4.6mg
