Cannelloni filled with Ricotta-Arugula Cream, baked with Bechamel and Tomato Sauce
Cannelloni stuffed with ricotta-arugula cream, topped with bechamel and tomato sauce is a recipe featuring fresh ingredients from the Classic Sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g arugula
- Salt
- 2 cloves garlic
- 4 tbsp pine nuts
- 250 g ricotta
- 100 g cream cheese
- 100 g freshly grated Parmesan
- 2 Eggs
- 1 tbsp wheat semolina
- 16 cannelloni
- fat (for the pan)
- 1 small onion
- 20 g butter
- 600 g diced tomatoes (canned)
- 0.5 tsp fresh oregano
- 1 tsp fresh basil
- pepper (ground)
- 1 ball mozzarella (125 g)
- 4 tbsp freshly grated parmesan (for topping)
Instructions
-
1.
Preheat oven to 200°C (400°F).
-
2.
Wash, trim, dry and finely chop arugula. Peel garlic. Toast pine nuts in a pan without fat, remove, cool and finely chop. Mix ricotta with cream cheese, semolina, parmesan, eggs, salt, pepper, pressed garlic, chopped pine nuts and arugula; combine well. Fill cannelloni using a piping bag with a larger nozzle. Place filled cannelloni into four buttered baking dishes.
-
3.
Peel onion, dice finely and sauté in hot pot with melted butter for about 2 minutes. Add tomatoes and herbs, simmer for 3-5 minutes, season with salt and pepper. Pour sauce over cannelloni, top with sliced mozzarella, sprinkle parmesan. Bake in preheated oven for 35-40 minutes. Remove from oven and serve immediately.
