Recipes Developed by Leeanne Wright
Photography by Michael Alberstat
Food Styling by Ruth Gangbar
Prop Styling by Jane Hardin
First published in Wish April 2006
FILLING CANNELLONI
- Transfer filling to large piping bag without a tip or heavy-duty plastic bag.
- Squeeze out excess air, twist large end closed. If using plastic bag, nip off corner so it’s slightly smaller than cannelloni opening.
- Apply pressure to contents and squeeze filling into each cannelloni.
Cheese | Pasta | Dinner | Main Dish | All categories...
food
Spinach & Ricotta Cannelloni
Serve with steamed rapini.
Ingredients (Serves 6)
| 1/4 cup | finely chopped onion |
| 1 | garlic clove, minced |
| 1 tablespoon | olive oil |
| 1 package | frozen chopped spinach, defrosted, drained and squeezed dry |
| 1 454-g tub | smooth ricotta |
| 1 | egg |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 box | oven-ready cannelloni |
| 2 tablespoons | olive oil |
| 1/2 cup | finely chopped onion |
| 1 tablespoon | minced garlic |
| 1 teaspoon | dried thyme |
| 1 28-oz. can | crushed tomatoes |
| Bechamel Sauce | |
|---|---|
| 5 tablespoons | unsalted butter |
| 1/4 cup | flour |
| 3 cups | milk |
| 2 teaspoons | salt |
| 1/2 teaspoon | ground nutmeg |
| 1/2 cup | freshly ground Parmesan cheese (for topping) |
Instructions
Filling
- In a large skillet, saute onion and garlic in oil until translucent but not coloured. Cool.
- In a medium-sized bowl, mix spinach with ricotta. Add onions, garlic and egg, mixing well.
- Season and set aside.
Tomato Sauce
- In same skillet, saute onions, garlic and thyme in olive oil until translucent.
- Add crushed tomatoes and stir to combine. Bring to a boil, remove from heat and set aside.
Bechamel Sauce
- In a medium saucepan over medium-low heat, melt butter. Add flour and whisk until smooth. Do not let it colour.
- Add 1 cup of milk and increase heat to medium-high. Whisk until smooth and bring to a gente boil. Add remaining milk, continuing to whisk until thickened.
- Season with salt and nutmeg, then set aside. Save cheese for assembly.
Putting it Together
- Preheat oven to 350 F.
- Spread 1/2 tomato sauce in the bottom of a 9" x 12" baking pan.
- Fill cannelloni tubes and set in pan, leaving room for expansion. Cover with remaining sauce.
- Gently pour bechamel over tomato sauce until covered. Sprinkle with Parmesan cheese.
- Cover with a greased piece of parchment paper then seal with foil.
- Bake for 45 minutes or until bubbly and tender. Uncover for last 10 minutes to brown top.
Nutritional information
Nutrients per serving (with 3/4 cup rapini): 585 calories, 31 g fat, 27 g protein, 54 g carbohydrates, 7 g fibre. Very high source of fibre. Excellent source of vitamins B12, C, D and E, folate, calcium and iron.
Comment on "Spinach & Ricotta Cannelloni"
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Mary Burns writes:
This is the recipe I was looking for - it has just the right mixture of flavours!!!!!
—posted March 8, 2008 at 8:09 p.m.
Mrs Jones writes:
Following a trip to an Italian restuarant my niece asked especially for 'spinach & ricotta cannelloni', as part of her birthday meal celebrations. I searched the internet and found this recipe, I prepared the meal; although preparation took longer than expected. The verdict was that it tasted better than the retaurant and cheaper too.
—posted April 4, 2008 at 4:56 p.m.
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