Spinach & ricotta cannelloni

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• alice2504

  22 April 2012

  alice2504 rated and commented on this recipe

  

  Delish, but you don't need any where near as much butter for the bechamel sauce. 50-75 grams was fine for that amount of flour.

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• shazzas Recipes

  14 February 2013

  shazzas Recipes commented on this recipe

  yummy. I didnt boil the spinach though so as not to lose the full taste. I cooked in a wok with tablespoon of oil, knob of butter, garlic clove and some nutmeg.

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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 (or vegetarian alternative)

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
• 1 clove garlic , crushed

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

Preparation and cooking times

Ready in 1 hour 15 mins

Vegetarian

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 (or vegetarian alternative)

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
• 1 clove garlic , crushed

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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