Spinach and Mozzarella Cannelloni recipe
Tomato Paste 300ml
Fresh spinach leaves 50g
Cheese Mozzarella mini 150 g
Pesto 1 tbsp
Grated Parmesan cheese 50 g
Dried parsley 1 teaspoon
Pasta cannelloni 10 pieces
Olive oil to taste
Ground black pepper to taste
1. Take 8-10 cannelloni and drop into boiling salted water for 4 minutes. Then drain the water, pour over cold water and lay cannelloni so that they do not touch each other.
2. Meanwhile, make the sauce: mix the tomato paste with pesto, parsley and black pepper.
3. Place the cannelloni 2-3 inside each ball of mozzarella, alternating with spinach leaves. Put on a baking cannelloni, generously drizzled with olive oil. Pour the sauce, sprinkle with Parmesan cheese.
4. Bake in a oven for 15 minutes at 220 degrees.