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Ricotta and spinach cannelloni with béchamel sauce
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Indulge in irresistibly delicious spinach and ricotta cannelloni with rich, creamy bechamel sauce.
Ingredients:
  • 2 x 250g pkt frozen spinach, thawed, drained
  • 300g fresh ricotta
  • 200g feta, crumbled
  • 2 green onions, trimmed, thinly sliced
  • 16 cannelloni
  • 2 x Mutti Polpa Finely Chopped Tomatoes 400g
  • 1030.00 gm (1 litre) milk
  • 1 dried bay leaf
  • 1 brown onion, coarsely chopped
  • 90g butter
  • 75g plain flour
  • Pinch of ground nutmeg
  • Ground white pepper
  • 40g cheese
Instructions:
  • Preheat your oven to 180°C. Mix spinach, ricotta, feta, and green onions in a large bowl, then season with salt and pepper.
  • Fill each cannelloni tube generously with the spinach mixture using a teaspoon. Arrange the filled cannelloni in a single layer at the bottom of a large ovenproof baking dish. Spread the chopped tomato evenly over the cannelloni to fully cover them.
  • To prepare the béchamel sauce, heat milk, bay leaf, and onion in a saucepan until simmering. Strain the mixture after cooling. In another saucepan, melt butter until foamy, add flour, and cook briefly until grainy. Off heat, pour in the milk, whisk to combine. Return to heat, cook until boiling and thickened while stirring constantly. Remove from heat, stir in nutmeg, pepper, salt, and half of the parmesan.
  • Evenly distribute the sauce over the tomato, then top with the remaining parmesan. Bake in a preheated oven for 30 minutes, or until hot and golden brown.

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