Cannelloni with Ricotta and Spinach
Serves: 4
Cost Cutting Eco Friendly Gluten Free
The crispy topping deliciously complements the soft ricotta and spinach inside!
Ingredients:
For the cannelloni18 cannelloni tubes
2 tbsp of vegetarian Parmesan-style cheese
For the béchamel sauce
85g butter
85g plain flour
50ml milk
pinch of nutmeg
For the tomato sauce
4 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 x 400g can Cirio chopped tomatoes
6 basil leaves, torn
For the filling
500g cooked spinach
300g ricotta
2 tbsp vegetarian Parmesan-style cheese
1 free-range egg, beaten
salt and pepper to taste
method:
- Pre-heat the oven to 190C/375F/Gas 5.
- Heat the olive oil, then add the onion and fry gently for 10 minutes until soft.
- Add the garlic and continue to cook for a further two minutes.
- Add the Cirio Chopped tomatoes and simmer for 15 minutes. Then remove from heat, stir in the fresh basil and season with salt and pepper.
- For the béchamel sauce, melt the butter in a pan, then stir in plain flour and gradually add the milk, whisking continuously. Bring to the boil and simmer for five minutes. Season and finish off with a pinch of nutmeg.
- Meanwhile, combine the filling ingredients. Season with salt and pepper and spoon or pipe the mixture into the cannelloni tubes.
- Lightly butter a baking dish and transfer the cannelloni tubes onto it.
- Spoon over the tomato sauce followed by the béchamel sauce. Sprinkle the vegetarian Parmesan-style cheese on top and bake in the oven for 30-40 minutes until golden and crispy!
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