Cannelloni Ricotta e Spinaci
- Cannelloni Ricotta e Spinaci (ref. D12) - 6 pcs.
- Mascarpone Rosso sauce (ref. H25) - 140 g
- Grated cheese - 30 g
- Olive oil - 1/2 csp.
- Basil (garnish) - 2 leaves
Lightly brush a GN plate with olive oil.
Coat the bottom of the GN very lightly with the Mascarpone Rosso sauce and arrange the cannelloni on top. Cover the cannelloni with sauce and garnish with grated cheese and the basil leaves.
Bake the desired portion in a preheated oven at 180°C for 20 to 25 min.