Baked pasta with mushrooms, zucchini and ham
12 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe very easy and really good !!
preparation
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.
step 2
Sprinkle well and put in a bowl, add ricotta, salt and pepper and mix everything.
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)
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.
