Spinach Cannelloni with Béchamel Sauce
Spinach cannelloni with béchamel sauce is a recipe featuring fresh ingredients from the Classic Sauces category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g fresh spinach
- 1 Garlic clove
- 1 onion
- 75 g pine nuts
- 100 g bacon cubes
- Salt
- pepper (ground)
- nutmeg
- 150 g ricotta
- 12 cannelloni tubes
- butter (for the dish)
- 3 tbsp butter
- 3 tbsp Flour
- 400 ml milk
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat. Rinse, wash, trim, and dry the spinach. Peel and finely dice the garlic and onion. Lightly toast the pine nuts in a pan without fat, remove and set aside.
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2.
Sauté the bacon in the pine nut pan, then add the garlic and onion and cook briefly. Add the spinach, let it wilt, and season with salt, pepper, and nutmeg. Remove from heat, allow to cool, roughly chop, and mix with ricotta and pine nuts. Adjust seasoning again with salt, pepper, and nutmeg.
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3.
Fill the cannelloni with the spinach mixture and place them side by side in a greased baking dish. Melt butter in a pot, sprinkle flour over it, stir together, lightly sauté, then deglaze with milk. Use a whisk to blend thoroughly so no lumps form.
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4.
Season with salt, pepper, and nutmeg, and let the sauce thicken slightly for about 5 minutes. Spread the béchamel sauce over the cannelloni and bake in the preheated oven for approximately 30 minutes. Remove and serve portioned onto plates.
