BARILLA CANNELLONI

FILLED WITH SPINACH AND RICOTTA

  • 703
    Calories
  • 34.5g
    Total Fat
  • 38.75g
    Protein
  • 55.7g
    Total Carbohydrates
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There's nothing more delicious than Cannelloni filled with spinach and ricotta. 

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

  1. 1 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.
  2. 2 TO START
    Preheat oven to 180°C.
  3. 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. 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. 5 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.

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