Creamy bechamel sauce makes this classic spinach and ricotta cannelloni incredibly moreish!
- Preheat oven to 180°C. Combine the spinach, ricotta, feta and green onions in a large bowl. Season with salt and pepper.
- Use a teaspoon to fill each cannelloni tube with spinach mixture. Place the cannelloni in a single layer in the base of a large ovenproof baking dish. Spoon the chopped tomato over the cannelloni to cover completely.
- To make the béchamel sauce, combine the milk, bay leaf and onion in a medium saucepan over medium heat. Bring to a simmer. Remove from heat and set aside to cool. Strain milk through a fine sieve. Melt the butter in a medium saucepan over high heat until foaming. Add the flour and cook, stirring, for 2-3 minutes or until the flour becomes grainy. Remove from heat and add the milk mixture. Use a balloon whisk to stir to combine. Place over medium heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the nutmeg and pepper. Taste and season with salt. Add half the parmesan and stir to combine.
- Pour the sauce evenly over the tomato. Sprinkle with remaining parmesan. Bake in preheated oven for 30 minutes or until heated through and golden brown.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set