Cannelloni with Spinach and Ricotta
There are many options for cannelloni fillings, and this is one of them. As an alternative to ricotta, a paste-like farmer's cheese can be used, and basil can be used instead of spinach. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cannelloni 14-20 pcs
- ricotta 500 g
- spinach 100 g
- tomatoes 150 g
- cheese 200 g
- salt
- pepper
- milk 1 l
- flour 100 g
- butter 100 g
- salt
- pepper
Instructions
Preparing the Béchamel Sauce
Step 1 of 14
Melt the butter.
Step 2 of 14
Stir in the flour and mix.
Step 3 of 14
Gradually pour in the milk, stirring constantly. Add salt and pepper.
Step 4 of 14
Cook until thickened (the sauce should have a consistency like thin sour cream).
Preparing the Filling
Step 5 of 14
Finely chop the tomatoes (drain any excess juice).
Step 6 of 14
Chop the spinach.
Step 7 of 14
Mash the ricotta.
Step 8 of 14
Mix the ricotta with the tomatoes and spinach. Add salt and pepper.
Step 9 of 14
Stir together.
Step 10 of 14
Fill the cannelloni with the filling.
Step 11 of 14
Transfer them to a baking pan (the author used a 20×25 cm pan).
Step 12 of 14
Pour over the béchamel and place in the oven. Bake at 180 degrees for 30–35 minutes.
Step 13 of 14
Grate the cheese using a medium grater.
Step 14 of 14
Remove the pan from the oven and sprinkle with cheese. Place back in the oven. Bake at 180 degrees for 10–15 minutes.