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
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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. More from bidfood
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