Barilla® Cannelloni with Spinach and Ricotta
Barilla® Cannelloni with Spinach and Ricotta
50 minutes total
Ingredients
Serves 6
| 6 | Ingredient for 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 oi (evoo) | |
| 50g | Grated Grana Padano |
| 2 tablespoons | pine nuts |
| Béchamel: | |
| 1L Milk | |
| 50g | Butter |
| 50g | Flour |
| To taste | Salt and pepper, to taste |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
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.
Step 2
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
Step 3
Preheat oven to 180°C
Step 4
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
Step 5
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
Step 6
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
