Spinach Cannelloni

Ingredients

• 250 g cannelloni (uncooked)
• 500 g fresh spinach leaves
• 200 g ricotta cheese
• 1 egg
• Salt
• black pepper (freshly ground)
• nutmeg
• 200 g tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 80 g grated Parmesan cheese
• 1 tbsp butter
• fat for greasing the pan

Instructions

1. 1.

   Wash spinach thoroughly and drain it in a colander, rinse with cold water, squeeze out excess moisture, then pat dry. Roughly chop the spinach and mix with the ricotta; beat in the egg and season with salt, pepper, and nutmeg. Spoon the filling into the cannelloni tubes and place them side‑by‑side in a greased baking dish.

2. 2.

   Simmer tomatoes until they soften, rinse cold, peel, quarter, seed, and roughly chop. Peel and finely mince shallot and garlic; sauté in olive oil. Add tomatoes and simmer over medium heat for about 5 minutes.

3. 3.

   For the béchamel, melt butter, stir in flour, cook briefly, then whisk in milk gradually. Simmer for 10 minutes, season with salt and pepper, and fold in half of the Parmesan.

4. 4.

   Spread tomato mixture over the cannelloni, pour remaining sauce on top, sprinkle with Parmesan, and dot with butter cubes. Bake in a preheated oven at 200 °C (conventional) for about 30 minutes until golden.

5. 5.