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Cannelloni Ricotta and Spinach $55

Cannelloni Ricotta and Spinach

Serves 4

Bechamel, Spinach, Ricotta, Tomato, Parmigiano Reggiano

1.Preheat the oven to 350°F (175°C).

Allow Cannelloni Ricotta and Spinach to sit at room temperature for 10 minutes.

2. Remove plastic lid. Place the cannelloni in the preheated oven and bake for 25 minutes.

3. Rotate the dish 180 degrees to promote even browning, then continue baking for an additional 10 minutes.

4. Gently poke the middle of the cannelloni with a fork to verify the center is at desired temperature. 

5. Generously sprinkle freshly grated Parmigiano Reggiano over the top of the cannelloni.

Chef’s Tip: Switch the oven setting to broil and transfer the dish to the top rack. Broil for 30 seconds to 1 minute, or until the top surface achieves a golden-brown finish.

*Appliances vary. Adjust reheating times as needed