Bresc BV

Cannelloni pesto ricotta



500 g spinach
500 g tomato pulp
250 g mini penne
250 g ricotta cheese
250 g Marscapone
75 gr Bresc Premium basil pesto
50 g Bresc Tomato tapenade (Tapenade sundried tomatoes)
salt and pepper

Preparation method

Fry the spinach gently and allow to reduce in volume. Spoon it into a strainer and press all the moisture out. Mix the spinach with the ricotta and basil pesto. Season the mixture with salt and pepper. Fill the cannelloni with the spinach mixture and place them in an oven dish. Mix the tomato pulp, the sundried tomato puree and Mascarpone and season with salt and pepper. Spoon the sauce over the cannelloni and cook in the oven for 40 minutes at 180°C.