Ricotta and Spinach Stuffed Cannelloni

Name: Ricotta and Spinach Stuffed Cannelloni
Yield: Makes 24 cannelloni (1 package)
Ingredients: 28 oz ricotta cheese (about 800 grams); 12 oz cooked spinach, sautéed with 1 garlic clove (about 350 grams); 1 large egg; 3 tablespoons grated Parmesan cheese; Salt and pepper, to taste; 28 oz canned crushed or whole peeled tomatoes (about 800 grams); 1/2 onion; 1 garlic clove; Extra-virgin olive oil, fresh basil, and salt, to taste; 3 1/3 cups milk (about 800 ml); 6 tablespoons unsalted butter (about 80 grams); 1/2 cup all-purpose flour (about 60 grams); Salt, pepper, and nutmeg, to taste

Le coccole di Sabi @lecoccoledisabi

Among stuffed egg pasta dishes, cannelloni are always a favorite. The tender pasta pairs perfectly with the flavorful filling, making this a complete meal. Topped with tomato sauce or served plain and baked under the broiler, they develop a crispy crust that's a real treat. Today, I'm sharing them with a ricotta and spinach filling, a simple tomato sauce, classic béchamel, and a generous sprinkle of grated Parmesan cheese.

Le coccole di Sabi @lecoccoledisabi

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Ingredients

Makes 24 cannelloni (1 package)

For the filling
28 ozricotta cheese (about 800 grams)
12 ozcooked spinach, sautéed with 1 garlic clove (about 350 grams)
1large egg
3 tablespoonsgrated Parmesan cheese
Salt and pepper, to taste
For the sauce
28 ozcanned crushed or whole peeled tomatoes (about 800 grams)
1/2onion
1garlic clove
Extra-virgin olive oil, fresh basil, and salt, to taste
For the béchamel
3 1/3 cupsmilk (about 800 ml)
6 tablespoonsunsalted butter (about 80 grams)
1/2 cupall-purpose flour (about 60 grams)
Salt, pepper, and nutmeg, to taste

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Steps

1

Make the sauce: In a pot, sauté the onion and garlic in 2 or 3 tablespoons of olive oil. Add the tomatoes, blend with an immersion blender if desired, then add torn basil leaves. Cook until done and season with salt.
2

Make the béchamel: Heat the milk until almost boiling. Melt the butter in a separate pan, add the flour, and cook until lightly golden, stirring to avoid lumps. Gradually add the hot milk, stirring constantly, and cook over medium-low heat until thickened. Season with nutmeg, salt, and pepper.
3

Prepare the filling: In a bowl, mash the ricotta, add the cooked spinach, egg, and Parmesan. Season with salt and pepper and mix well. Fill the cannelloni using a teaspoon and arrange them in a baking dish. Top with sauce, béchamel, and a generous sprinkle of Parmesan. Bake at 375°F (190°C) covered for 20 minutes, then uncover and bake for another 15 minutes. If a crust hasn't formed, broil for a few minutes until golden.