Baked Ricotta Spinach Canneloni Recipe
A Warm and tasty recipe for baked ricotta spinach canneloni
10-12 canneloni shells
1 medium onion, siced
1 clove garlic, crushed
4 cups spinach
1 1/2 cups ricotta
3 Tablespoons flour
1/2 cup milk
1 Tablespoons butter
1 can tomato Soup
1 cup milk
Preheat oven to 350 degres F. Grease a large baking dish.
Cook pasta according to package directions.
Heat the butter and fry the onion for 2 minutes.Add flour and 1/2 cup milk stir so no lumps of flour remain.
Add in spinach and cook until wilted, remove from heat and stir in crumbled cheese.
Fill each round with the filling.
Arrange the cannelloni in a greased baking dish.
Combine the can of soup with 1 cup milk, pour the soup on top and around of the cannelloni.
Bake for 15 minutes.