A classic recipe that we always find full of flavour and very satisfying. A good veggie dish for a cold night.
Spinach & ricotta cannelloni – serves 4
- 60g butter, plus a bit extra
- 300g spinach
- 2 garlic cloves, finely chopped
- 425g ricotta cheese, drained
- ½ tsp grated nutmeg
- 16 dried cannelloni tubes
- 45g plain flour
- 450ml whole milk
- 40g Grana Padano cheese (or use Parmesan)
Preheat the oven to 180C/350F/Gas 4.
Grease a medium-sized, shallow, oven-proof dish with a little butter.
Bring a large pan, containing 1cm depth of water, to the boil, add the spinach, and stir until wilted. Drain and press out the excess water, then chop.
Melt 15g of the butter in a medium pan and sauté the garlic for a couple of minutes. Stir in the spinach and season well. Take off the heat and stir in the ricotta cheese and nutmeg. Fill the cannelloni with the spinach mixture and arrange the tubes in a single layer in your buttered dish (use both ends of a teaspoon to help fill the tubes).
Meanwhile, melt the remaining 45g of butter in a large pan. Whisk in the flour over a low heat and cook for a couple of minutes. Remove the pan from the heat and gradually whisk in the milk. Return to the heat and cook, stirring, until thickened.
Reduce the heat to low and continue to cook for another 5 minutes, stirring occasionally. Season the sauce generously with salt and pepper and pour over the filled cannelloni tubed. Sprinkle the cheese over the top, place on a baking tray and bake for 30 minutes.
(Original recipe from Family Kitchen Cookbook by Caroline Bretherton, DK, 2013.)