Ricotta and spinach cannelloni with béchamel sauce

Recipes / Vegetarian

Creamy bechamel sauce makes this classic spinach and ricotta cannelloni incredibly moreish!

Recipe «Ricotta and spinach cannelloni with béchamel sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g pkt frozen spinach, thawed, drained, 300g fresh ricotta, 200g feta, crumbled, 2 green onions, trimmed, thinly sliced, 16 dried cannelloni tubes , 2 x 400g can chopped tomatoes, 4 cups milk, 1 dried bay leaf , 1 brown onion, coarsely chopped, 90g butter, 1/2 cup plain flour, Pinch of ground nutmeg, Ground white pepper, 1/2 cup finely grated parmesan or vegetarian hard cheese.

Ingredients:

  • 2 x 250g pkt frozen spinach, thawed, drained 
  • 300g fresh ricotta 
  • 200g feta, crumbled 
  • 2 green onions, trimmed, thinly sliced 
  • 16 dried cannelloni tubes 
  • 2 x 400g can chopped tomatoes 
  • 4 cups milk 
  • 1 dried bay leaf 
  • 1 brown onion, coarsely chopped 
  • 90g butter 
  • 1/2 cup plain flour 
  • Pinch of ground nutmeg 
  • Ground white pepper 
  • 1/2 cup finely grated parmesan or vegetarian hard cheese 

Instructions

  1. Preheat oven to 180°C. Combine the spinach, ricotta, feta and green onions in a large bowl. Season with salt and pepper.
  2. 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.
  3. 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.
  4. 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.