FILLED WITH SPINACH AND RICOTTA
- Total Fat
- Total Carbohydrates
There's nothing more delicious than Cannelloni filled with spinach and ricotta.
Ingredients for 6 people:
- 1 box Barilla Cannelloni
- 1 jar Barilla Ricotta sauce
- 800g fresh ricotta cheese
- 4 bunches of English spinach, boiled in salted water, drained and finely chopped
- 1 egg Extra Virgin Olive oil
¼ teaspoon ground nutmeg
- 50g grated Grana Padano
- 2 tablespoons pine nuts
- 1L milk
- 50g butter
- 50g flour
- Salt and pepper, to taste
1 MAKE THE BECHAMELGently bring milk to the boil in a medium saucepan. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
2 TO STARTPreheat oven to 180°C.
3 PREPARE THE FILLING
In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Using a piping bag, fill cannelloni with the ricotta mix.
4 ASSEMBLE THE CANNELLONI
Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel.
5 BAKEAdd the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving.