Baked Stuffed Pasta Tubes
8,4 / 10
ready in 1 hr 45 min.
- For the tomato sauce
- 1 Tbsp olive oil
- 1 clove garlic cloves (finely chopped)
- 2 ½ cups canned tomatoes (chopped)
- ½ tsp dried oregano
- ½ tsp dried Basil
- 1 pinch sugar
For the tomato sauce, heat the oil in a pan and fry the garlic gently until transparent. Add the tomatoes and season with oregano, basil, salt, ground black pepper and sugar. Simmer to reduce for approx. 5 minutes and check the seasoning.
For the béchamel sauce, melt the butter in a pan and sprinkle the flour over. Fry gently for 1-2 minutes, stirring all the time. Gradually mix in the milk and simmer for 3-4 minutes, stirring continuously. Season with salt, ground black pepper and nutmeg.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Blanch the spinach briefly in salted water. Cool quickly with iced water, drain and press to remove the water. Finally, chop finely. Stir the garlic and the ricotta into the spinach. Mix in half the Parmesan and season with salt and ground black pepper to taste.
Mix all the filling ingredients together and fill the cannelloni with this cream. (A piping bag may be used if wished. )
Spread some of the tomato sauce onto a deep oven-proof dish, place half the cannelloni on top and drizzle béchamel sauce over. Repeat these steps, finishing with béchamel sauce. Sprinkle with the remaining Parmesan and bake for approx. 45 minutes.