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Creamy Cannelloni with Ricotta and Zucchini

ingredients

servings

4

Iodized salt

to taste

Pepper

to taste

UHT bechamel sauce

250 grams

Courgette

10 unit

Ricotta cheese

250 grams

Cannelloni, pasta

250 grams

Grated Grana Padano

2 spoons

first courses from Italy

Creamy Cannelloni with Ricotta and Zucchini

Creamy Cannelloni with Ricotta and Zucchini

vegetarian with gluten with lactose high in calcium source of C vitamins high in potassium high in magnesium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Creamy Cannelloni with Ricotta and Zucchini

Recipe very easy and really good !!

Creamy Cannelloni with Ricotta and Zucchini step 1

step 1

With the help of the kitchen robot grate the zucchini after removing the ends. Put the vegetables in a colander and lose the water.

Creamy Cannelloni with Ricotta and Zucchini step 2

step 2

Sprinkle well and put in a bowl, add ricotta, salt and pepper and mix everything.

Creamy Cannelloni with Ricotta and Zucchini step 3

step 3

Now take a baking tray, pour a tablespoon of soy sauce and start to make your cannelloni (I used a kitchen syringe, if you did not have the Sac at a few usa and throw)

Creamy Cannelloni with Ricotta and Zucchini step 4

step 4

Once you have stuffed your cannelloni one by one, pour over a thick layer of biscuits, a nice grated garnish of grated potato and bake 180 degrees in a static oven for 40/45 minutes.

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