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Ingredients
Baked Cannelloni with Spinach and Ricotta Filling
- For the cannelloni
- 500 grams Spinach
- salt
- 2 garlic cloves
- 300 grams Ricotta cheese
- 1 egg
- 100 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
- 16 rolls cannellini beans (uncooked)
Rinse and trim the spinach and blanch in boiling salted water. Plunge in ice water, drain and squeeze out the excess water, then finely chop. Peel the garlic and chop finely. Drain the ricotta well and mix with the spinach. Stir in the egg and add 1/2 of the Parmesan. Season with pepper, nutmeg and salt (if needed). Stir all ingredients into a spreadable mixture. Pour into a piping bag and fill the cannelloni.
Preheat the oven to 200°C (approximately 400°F).
For the béchamel sauce, melt the butter in a pot, sprinkle in the flour and sauté for about 1-2 minutes while stirring. Deglaze with the milk and simmer for 3-4 minutes while stirring. Season with salt, pepper and nutmeg.
For the tomato sauce, peel the shallot, chop finely and cook for 1-2 minutes in a pan with hot oil. Add the tomatoes and simmer for about 5 minutes. Season with salt and pepper. Spread some tomato sauce on the bottom of the baking dish, place 1/2 of the cannelloni on top and drizzle with béchamel. Repeat this process again, ending with the béchamel. Sprinkle with the remaining Parmesan and bake for about 45 minutes in the preheated oven. Remove and serve immediately.
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |