Cannelloni Stuffed with Ricotta and Spinach

Name: Cannelloni Stuffed with Ricotta and Spinach
Yield: 4 people
Ingredients: 13 boiled cannelloni; 1 teaspoon olive oil; 3 cups milk (about 700 ml); 1/2 cup flour (about 70 grams); 5 tablespoons butter (or 4 tablespoons olive oil); Salt to taste; Nutmeg to taste; 14 ounces boiled spinach (about 400 grams); 9 ounces ricotta (about 250 grams); 1 egg; 1 cup grated Parmesan cheese (about 100 grams); Salt to taste; 3 tablespoons béchamel sauce

Eleonora99 @cook_23250895

Torino

A super tasty recipe that's also light, thanks to the homemade béchamel sauce. Enjoy! 😋😁

Eleonora99 @cook_23250895

Torino

A super tasty recipe that's also light, thanks to the homemade béchamel sauce. Enjoy! 😋😁

Saved

Ingredients

4 people

for the pasta
13boiled cannelloni
1 teaspoonolive oil
for the béchamel sauce
3 cupsmilk (about 700 ml)
1/2 cupflour (about 70 grams)
5 tablespoonsbutter (or 4 tablespoons olive oil)
Salt to taste
Nutmeg to taste
for the filling
14 ouncesboiled spinach (about 400 grams)
9 ouncesricotta (about 250 grams)
1egg
1 cupgrated Parmesan cheese (about 100 grams)
Salt to taste
3 tablespoonsbéchamel sauce

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Steps

1

Start with the béchamel sauce. Melt the butter over low heat, add the flour, and mix well with the butter. Continue stirring while gradually adding the milk. Add a pinch of salt and a pinch of nutmeg. Let it thicken on the stove, stirring continuously to prevent sticking. Once thickened, remove from heat and let it cool.
2

Prepare the filling. In a glass container, place the squeezed spinach and chop them with kitchen scissors or a knife. Add the well-drained ricotta and mix.
3

Add the egg. Finally, add half of the grated Parmesan cheese and 3 tablespoons of béchamel sauce. Mix everything together.
4

Soak the cannelloni in hot salted water to soften them, adding a teaspoon of olive oil to prevent them from sticking together during cooking. Drain them and let them cool on a towel for a couple of minutes.
5

In the baking dish, spread a small layer of béchamel sauce on the bottom. Place the cannelloni vertically in the dish and fill them all with the filling. Arrange the cannelloni in the dish, cover them with the remaining béchamel sauce and grated Parmesan cheese. (If the béchamel is a bit thick, add a splash of milk to the sides of the dish)
6

Bake in a static oven at 350°F (180°C) for 25-30 minutes.