Italian cuisine · Dough, Pasta & Rice

Cannelloni Ricotta e Spinaci

Pasta tubes with a ricotta-spinach filling, baked golden brown under béchamel and parmesan.

Ingredients · for 4 servings

• 16 cannelloni tubes
• 500 g spinach
• 500 g ricotta
• 80 g parmesan
• 60 g butter
• 60 g flour
• 800 ml milk
• 400 g passata
• 1 garlic clove
• 1/2 tsp nutmeg
• Salt, pepper

Instructions

1. Wash the spinach, wilt it in a little water for 2 min., rinse in cold water, squeeze out very well and chop finely.
2. Mix the ricotta with the spinach, half of the grated parmesan, nutmeg, salt and pepper, and fill the mixture into a piping bag or a freezer bag with the corner snipped off.
3. For the béchamel, melt the butter, stir in the flour and sauté lightly for 2 min., then gradually whisk in the milk and simmer for 5 min. until creamy; season with salt and nutmeg.
4. Mix the passata with the pressed garlic clove, salt and pepper, and pour into a greased baking dish of about 30 × 20 cm.
5. Fill the cannelloni with the ricotta mixture, arrange them tightly side by side in the dish, cover completely with the béchamel and sprinkle with the remaining parmesan.
6. Bake at 190 °C top/bottom heat for 35–40 min. until the surface bubbles golden brown, then let rest for 10 min. and serve straight from the dish.