BARILLA CANNELLONI

FILLED WITH SPINACH AND RICOTTA

La Collezione Cannelloni

Made with

Barilla Cannelloni

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished

There's nothing more delicious than Cannelloni filled with spinach and ricotta. 

  • 703
    Calories
  • 34.5g
    Total Fat
  • 38.75g
    Protein
  • 55.7g
    Total Carbohydrates

Ingredients

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
Béchamel:
  • 1L milk
  • 50g butter
  • 50g flour
  • Salt and pepper, to taste

Instructions

  • MAKE THE BECHAMEL

    Gently 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.
  • TO START

    Preheat oven to 180°C.
  • 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.

  • 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.

  • BAKE

    Add 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.
Show more