Spinach & Ricotta Cannelloni

• Vegetarian

• Produce

  • 1 cloves Garlic
  • 1 Onion, large
  • 1 tbsp Parsley
  • 250 g Spinach, frozen

• Pasta & Grains

  • 10 Cannelloni tubes

• Baking & Spices

  • 1 level tbsp Nutmeg
  • 35 g Plain flour
  • 1 Salt and freshly ground black pepper

• Dairy

  • 50 g Butter
  • 550 ml Milk
  • 1 Mozzarella and parmesan cheese
  • 125 g Parmesan
  • 1 250g tub Ricotta

Found on gillianskitchen.com

Description

Directions

• Melt half the butter in a pan and fry the onion for 3-4 minutes.
• Add the finely chopped garlic and cook for a 1 minute, stirring occasionally.
• Add the drained spinach and cook for a further minute.
• Remove from the heat and using a stick blender, blend to a fine paste.
• Stir in the ricotta, nutmeg and season to taste and mix well.
• Add the ricotta and spinach filling to a plastic bag, tie a knot and snip one corner and now gently squeeze the mixture from the bag and fill as many cannelloni tubes as you can.
• Arrange the tubes onto a lightly buttered oven-proof dish, or add a layer of tomato sauce (see tip)
• Melt the remaining butter in a pan, stir in the flour, and cook for at least one minute stirring continuously.
• Add the milk a little at a time, keep stirring and cook for 2-3 mins until thickened and smooth.
• Stir in half the parmesan and season to taste.
• Pour the sauce over the cannelloni and sprinkle with the remaining parmesan and mozzarella (if using)
• Bake in a preheated oven at 180C, 350F, Gas mark 4 for 35 mins.
• Sprinkle over the parsley and serve immediately.