Recipes

Cannelloni with ricotta & spinach

Name: Cannelloni with ricotta & spinach
Prep time: 30 min
Cook time: 50 min
Yield: 6 servings
Ingredients: Tomato sauce:; 4 tbsps Filippo Berio olive oil; 2 Large onions, peeled and finely chopped; 1 Carrot, peeled and chopped; 2 Celery sticks, finely chopped; 2 Garlic cloves, peeled and finely chopped; 800g Cirio chopped tomatoes; 12 Basil leaves, torn; Béchamel sauce:; 85g Everyday Favourites unsalted butter; 85g Everyday Favourites plain flour Red Tractor; 750ml Milk; to season Salt and pepper; a pinch Everyday Favourites ground nutmeg; Filling:; 500g Cooked spinach; 300g Ricotta; 2 tbsps Parmesan cheese; 1 Everyday Favourites free range medium egg, beaten; Topping:; 2 tbsps Parmesan cheese

The crispy parmesan topping deliciously complements the soft ricotta and spinach inside. 18 cannelloni tubes

29/01/2020

Serves 6

Rating

Votes: 0 Average: 0

Ingredients

Tomato sauce:
Filippo Berio olive oil	4 tbsps
Large onions, peeled and finely chopped	2
Carrot, peeled and chopped	1
Celery sticks, finely chopped	2
Garlic cloves, peeled and finely chopped	2
Cirio chopped tomatoes	800g
Basil leaves, torn	12
Béchamel sauce:
Everyday Favourites unsalted butter	85g
Everyday Favourites plain flour Red Tractor	85g
Milk	750ml
Salt and pepper	to season
Everyday Favourites ground nutmeg	a pinch
Filling:
Cooked spinach	500g
Ricotta	300g
Parmesan cheese	2 tbsps
Everyday Favourites free range medium egg, beaten	1
Topping:
Parmesan cheese	2 tbsps

Method

The page that you are currently reading is an ad feature

Tomato sauce: Heat the olive oil in a high-sided frying pan. Add the onion, celery and carrot and fry gently for 10 minutes until soft. Add the garlic and continue to cook for a further 2 minutes. Add the tomatoes and simmer for 15 minutes. Remove from the heat, stir in the fresh torn basil and season with salt and black pepper. Béchamel sauce: Melt the butter in a pan then, stir in the 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. Assembling: 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 baking dish tubes. Place the tubes into a buttered baking dish. Spoon over the tomato sauce and then the béchamel sauce. Sprinkle over the remaining parmesan cheese and cook for 30-40 minutes until golden.