Ingredients

The following ingredients have 3 Servings
  • 12 cannelloni tubes (oven ready, fresh or dry)
  • 1 tablespoon butter
  • 1 cup spinach (cooked and well drained) ((200-300 grams))
  • 1 cup ricotta cheese ((250 grams))
  • 1 cup freshly grated parmesan (divided) ((100 grams))
  • 1 large egg
  • 1-2 dashes pepper
  • ¼ teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons flour (all purpose)
  • ¼ teaspoon salt
  • 1-2 dashes pepper (if desired)
  • 2 cups milk ((480 grams))

Instruction

  • Pre-heat oven to 350F (180C).
  • In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.
  • Stuff each cannelloni tube with the ricotta mixture.
  • Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.
  • Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!