Cannelloni with Spinach-Ricotta Filling
Cannelloni with spinach-ricotta filling is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g fresh spinach
- Salt
- 2 Spring Onions
- 1 onion
- 1–2 garlic cloves
- 200 g ricotta (Italian fresh cheese)
- Pepper
- 16 cannelloni tubes
- 100 g aged Gouda
- 500 ml milk
- 4 tbsp instant roux
- 100 g Mozzarella
- fat for greasing the dish
Instructions
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1.
Wash spinach thoroughly, discard stems and blanch in plenty of salted water. Drain on a sieve and squeeze out excess moisture with a spoon. Chop spinach.
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2.
Trim and finely dice spring onions. Peel and finely dice onion. Peel garlic and mince. Mix ricotta with spinach, spring onions, onion, and garlic. Season with salt and pepper. Fill a piping bag fitted with a large tip with the mixture.
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3.
Do not fill cannelloni tubes completely tight. Grease a baking dish. Place cannelloni in the dish.
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4.
Grate Gouda. Bring milk to a boil. Sprinkle roux while stirring and cook for about 1 minute. Add Gouda and melt into sauce. Season heavily with salt and pepper. Pour sauce over cannelloni. Slice mozzarella and lay on top. Bake in preheated oven at 200 °C (gas: level 3–4, fan: 180 °C) for about 30 minutes.
