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Le Chaudron recipe
Cannellonis épinards-ricotta
Spinach-ricotta cannelloni
⏱ 45 minServes 4Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3zucchini
400 g (14 oz)fresh spinach
250 g (9 oz)ricotta
1onion
2 clovesgarlic
400 g (14 oz)tomatoes, chopped
40 g (1½ oz)grated Parmesan
2 tbspolive oil
- 3 zucchini
- 400 g (14 oz) fresh spinach
- 250 g (9 oz) ricotta
- 1 onion
- 2 cloves garlic
- 400 g (14 oz) tomatoes, chopped
- 40 g (1½ oz) grated Parmesan
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) and slice the zucchini into long, thin strips on the mandoline to make the cannelloni.
- Wilt the spinach in the skillet with the chopped garlic, then drain and mix with the seasoned ricotta.
- Lay out each zucchini strip, add a spoonful of the spinach-ricotta filling and gently roll up.
- Sauté the onion in the skillet, add the crushed tomatoes and simmer 10 min.
- Pour the sauce into the dish, pack in the cannelloni and sprinkle generously with grated parmesan.
- Bake 25 min until golden and bubbling, then let cool slightly before serving.
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