Spinach and Ricotta Cannelloni
- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
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Spinach and ricotta cannelloni.Cannelloni with spinach and ricotta cheese baked in oven.Delicious!
- olive oil,for greasing
- 9 oz (270 g) cannelloni tubes(no pre-cook type)
- For the Filling:
- 6 cups spinach,washed
- 2 cups ricotta cheese,mashed
- 1 large egg,beaten
- salt and freshly ground black pepper,to taste
- For the Tomatoes:
- 1/2 pound (240 g) tomatoes
- 1 shallot,peeled and finely chopped
- 1 garlic clove,peeled and finely chopped
- 1 tablespoon olive oil
- For the Bechamel Sauce:
- 1 tablespoon butter,melted
- 1 tablespoon all-purpose flour
- 1 cup (250 ml) milk
- 3/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper
Lightly grease an ovenproof dish with olive oil.
Preheat oven to 400°F(190°C).
Put spinach into a pan dripping wet and heat over medium heat until it wilts. Drain,refresh in cold water,drain again and squeeze out excess water. Roughly chop spinach and mix with ricotta cheese. Stir in beaten egg and season with salt,black pepper and nutmeg. Spoon ricotta mixture into the cannelloni tubes and place them side by side in the baking dish.
In a saucepan,boil a water. Drop the tomatoes into boiling water for a few seconds,refresh in cold water,then skin,quarter,deseed and chop roughly.
In a large nonstick skillet,heat olive oil. Saute the shallot and garlic in preheated oil. Add the tomatoes and cook over medium heat for 5 minutes.
To prepare Bechamel sauce,in a skillet,combine melted butter with flour and cook for 2-3 minutes without browning. Then gradually stir in milk. Simmer for 10 minutes,add seasoning and stir half of grated Parmesan cheese.
Spread the tomatoes on the cannelloni. Pour the sauce over and sprinkle with the rest of grated Parmesan cheese. Dot with butter and bake for 30-35 minutes.