Ricotta and spinach cannelloni with béchamel sauce
- 09.03.2017
- 886
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
- 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.