Spinach & ricotta cannelloni

Published on by couscousandpudding.over-blog.com

Spinach & Ricotta Cannelloni




  Béchamel sauce

  • 40gr  butter
  • 1 tbsp  plain flour
  • 1/2 l milk
  • Salt and pepper
  • Nutmeg (optional)


Tomato sauce

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 1 tin (400gr) of chopped tomatoes
  • Bay leaf, thyme, basil
  • Salt and pepper to taste


 Cannelloni and filling

  • 400g cooked spinach
  • 250g ricotta cheese
  • 1 egg, beaten
  • 2 tbsp grated parmesan
  • 12-15 cannelloni tubes
  • Salt and pepper

              * Some grated cheese




  • 1- The Béchamel sauce: Heat the butter gently, add the flour as soon as the butter melts, stir quite vigorously to make a smooth, glossy paste, stirring all the time add the milk a little at a time. Stir until the béchamel sauce thickens. remove  from heat and  season.  Add some grated cheese to taste (optional)
  • 2- The Tomato sauce: heat some olive oil, add the garlic and onion and gently cook until they are softened and pale gold in colour. Then add the tomato sauce. Stir in the basil, thyme and bay leaf and half a cup of water. Simmer for 20 minutes or until reduced to a thick,  jam-like consistency.
  • 3- For the filling: Squeeze as much liquid from the spinach as possible. Mix the finely chopped spinach and ricotta with the egg and the Parmesan until well combine. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray.
  • 4- Spoon the béchamel sauce over the cannelloni tube, then add a layer of the tomato sauce on top. sprinkle with grated cheese. Bake in a preheated oven  190ºC Gas 5  for  30-40 minutes or until golden brown and the pasta is tender

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Published on Veggie

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Comment on this post

sam107 02/24/2010 23:31

waw ca donne l'eau a la bouche miam miam

couscousandpudding.over-blog.com 02/24/2010 23:44

merci sam.bisous

radia 02/11/2010 21:04

bravo ça donne l'eau à la bouche.
merci pour tes efforts

couscousandpudding.over-blog.com 02/11/2010 21:54


amour de cuisine 02/11/2010 19:16

I'm sure it's delicious
thank's a lot