Barilla Spinach And Ricotta Cannelloni
Barilla Spinach And Ricotta Cannelloni
50 minutes total / Calories 703
There's nothing more delicious than Cannelloni filled with spinach and ricotta.
Ingredients
Serves 6
| 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 |
| To taste | Salt and Pepper |
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.
Cannelloni
It is difficult to place the origin of Cannelloni in a particular geographical area, but historians agree that Cannelloni was among the first pasta shapes ever created.
- Shape Cannelloni
- Cook time 30 mins
- Pack size 250g
- Range Collezione