Spinach & ricotta cannelloni

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olive magazine

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1. Heat the oven to 190C/170C/gas 5. Heat the butter gently, add the garlic. Add the flour, stirring all the time, then the milk. Stir until the béchamel sauce thickens. Add the spice and Parmesan. Remove garlic and season.
2. To make the Napoli sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and half a cup of water, simmer for 20 minutes.
3. For the filling, mix the spinach and ricotta with the egg and the Parmesan. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray. Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top. Bake for 30-40 minutes.

Per serving

559 kcalories, protein 20.9g, carbohydrate 50g, fat 31.9 g, saturated fat 18.5g, fibre 4.5g, salt 0.95 g

Latest comments and suggestions

• Belinda

  04 May 2008

  Belinda rated and commented on this recipe

  

  This is delicious and simple. Only fiddly bit was stuffing the pasta tubes, but even that wasn't difficult once I got into the flow. Will definately become a regular meal in my household.

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• MsVanDeKamp

  09 May 2008

  MsVanDeKamp commented on this recipe

  I would recommend using fresh lasagne sheets instead of the cannelloni tubes to make it that bit easier.

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• Susan

  05 July 2008

  Susan commented on this recipe

  Wonderfull dish for the whole family

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• farfoura

  11 July 2008

  farfoura commented on this recipe

  I stir spinach with olive oil, one chopped clove garlic, salt, black peper and a pinch of nutmeg until it's water completly evaporates before adding the rest of the ingredients. I sometimes use cream cheese and 2 tblsp bechamel sauce instead of ricotta. If I don't have spinach I use Leek and scallions instead. It' from a recipe by Rick Stein. I made this recipe 2 days ago for my daughter's friends, it was a big hit and they all asked for the recipe even those who didn't like to eat spinach .

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• Susan

  14 July 2008

  Susan rated and commented on this recipe

  

  Great meal

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• Petra

  08 September 2008

  Petra rated this recipe

  

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• Sara

  13 September 2008

  Sara commented on this recipe

  This was lovely! We used an icing bag with a large nozzle to fill the canneloni tubes which was much quicker than trying to spoon it in!

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• Harissa's Harlot

  17 September 2008

  Harissa's Harlot commented on this recipe

  I could see this working as a lasagne, especially if you added a chunkier veg to the spinach too for substance

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Ingredients

FOR THE BÉCHAMEL SAUCE

• 150g butter
• 1 garlic clove , halved
• ½ a teacup of plain flour
• 600ml milk
• a pinch of mixed spice
• 1 tbsp grated parmesan

FOR THE NAPOLI SAUCE

• olive oil
• ¼ of a carrot , grated
• a couple of stems of parsley , chopped
• ¼ of a celery stick, chopped
• 400g tin of chopped tomatoes
• 1 handful of basil leaves

FOR THE CANNELLONI AND FILLING

• 500g cooked spinach (frozen is fine)
• 300g ricotta
• 1 egg , beaten
• 2 tbsp grated parmesan
• 18 cannelloni tubes

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

FOR THE BÉCHAMEL SAUCE

• 150g butter
• 1 garlic clove , halved
• ½ a teacup of plain flour
• 600ml milk
• a pinch of mixed spice
• 1 tbsp grated parmesan

FOR THE NAPOLI SAUCE

• olive oil
• ¼ of a carrot , grated
• a couple of stems of parsley , chopped
• ¼ of a celery stick, chopped
• 400g tin of chopped tomatoes
• 1 handful of basil leaves

FOR THE CANNELLONI AND FILLING

• 500g cooked spinach (frozen is fine)
• 300g ricotta
• 1 egg , beaten
• 2 tbsp grated parmesan
• 18 cannelloni tubes

Per serving

559 kcalories, protein 20.9g, carbohydrate 50g, fat 31.9 g, saturated fat 18.5g, fibre 4.5g, salt 0.95 g

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