Today, I’m gonna give you my recipe for Spinach & Ricotta Cannelloni!
…Well, it’s not actually my recipe. I got it from my Mother, Kathleen, and then tweaked it a bit (and I think my Mum found it in a magazine) but the way I see things is: If you slightly tweak a recipe, that recipe is now yours! Anyway…
Spinach & Ricotta Cannelloni.
You Will Need…
* 500/11b 2oz Spinach.
* 200g/7oz Ricotta cheese (Mashed).
* 1 Egg.
* Ground Black Pepper.
* 250g/9oz Fresh cannelloni tubes.
* 1 Shallot.
* 1 Garlic clove.
* 1 tbsp of olive oil.
* 200g can of chopped tomatoes.
* 2 tbsp of butter (& extra for greasing).
* 1 tbsp of flour.
* 250 ml/8fl oz milk.
* 80g/3 oz grated Parmesan cheese.
1. Preheat the oven to 180°C/Fan oven to 160°C/Gas Mark 4.
Rinse the spinach well then put into a saucepan dripping wet and heat over a medium heat until it wilts.
Drain, refresh in cold water, drain again and squeeze the water out.
Roughly chop and mix with the ricotta cheese. Stir in the egg and season with black pepper.
Spoon the mixture into the cannelloni and place in a greased baking dish.
(Before we go on, I should say that I find the spooning of the mixture into the cannelloni tubes to be very fiddly so I prefer to use cannelloni sheets and roll my own tubes. It’s just easier.)
2. Finely dice the shallot and garlic.
In a frying pan, heat the oil and cook the shallot and garlic on a low heat until translucent.
Add the tomatoes and cook over a medium heat for 5 minutes.
3. For the white sauce, melt 1 tbsp of butter in a saucepan.
Stir in the flour and cook for a few minutes without browning and then gradually stir in the milk.
Simmer and stir it for 10 minutes(ish).
Season with black pepper and add half the Parmesan cheese.
4. Spread the tomato mixture of the cannelloni.
Pour the white sauce over and sprinkle with the rest of the Parmesan cheese.
Dot with the remaining butter and bake for 30-35 minutes.
When done, garnish with basil and serve!
With any luck, you should end up with something that looks like this…
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