ParmesanPastaRicottaSpinach

Cannelloni with Ricotta & Spinach

The crispy Parmesan topping deliciously complements the soft ricotta and spinach inside. For a meaty alternative, you could fill the cannelloni with a Classic Ragu.

Prep Time: 30 mins
Cooking Time: 50 mins
4 people

Ingredients

18 cannelloni tubes
1 x quantity of Tomato Sauce (see The Best Tomato Sauce recipe)
1 x quantity of Bechamel Sauce (see below)
2 tbsp Parmesan cheese

For Bechamel Sauce:

85g butter
85g plain flour
750ml milk
Pinch of nutmeg

For Filling:

500g cooked spinach
300g ricotta
2 tbsp Parmesan cheese
1 egg, beaten

Method

Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Combine the filling ingredients. Season with salt and black pepper and spoon or pipe the mixture into the cannelloni tubes. Place the tubes into a buttered baking dish.
For Bechamel Sauce: Melt the butter in a pan then, stir in the plain flour and gradually add the milk whisking continuously. Bring to the boil and simmer for 5 minutes. Season and finish off with a pinch of nutmeg.
Spoon over the tomato sauce and then the Bechamel sauce. Sprinkle over the remaining Parmesan cheese and cook for 30-40 minutes until golden.