Baked cannelloni

Recipe taken from Italian-style cooking: the recipes of the Italian traditional cooking.

I have only made cannelloni once before. It involves some preparation but it is always tasty to eat.

Serves: 4 persons.

Ingredients:

• 17 cannelloni
• 400g spinach
• 250g ricotta cheese
• 2 egg yolks
• 70g Parmesan cheese, grated
• nutmeg to taste
• salt & pepper to taste
• For the white sauce:
• 50g unsalted butter
• 50g plain flour (change to 90g cornflour for gluten-free)
• 400ml milk
• salt, pepper and nutmeg to taste

Method:

1. Quick boil the spinach in a little salted water. Drain and squeeze to eliminate as much water as possible. Mince.
   
   
   
   
   
   
   
   
   
2. In a bowl, mash the ricotta and mix it with the egg yolks.
   
   
   
   
   
   
3. Add 40g Parmesan and combine. Add salt & pepper & nutmeg to taste. 
   
   
   
   
   
   
4. Add the spinach and combine. If the paste is too dry, add the egg whites or a drop of milk. I didn't have to add any.
   
   
   
5. Make the white sauce: melt butter; add the flour and then the milk and whisk well until thickened; season with salt, pepper the nutmeg to taste.
   
   
   
6. Coat the bottom of an ovenproof tray with white sauce.
   
   
   
7. Fill the cannelloni with the paste and place them in the tray. My tray was too small and I ended up using another as well.
   
   
   
   
   
   
8. Spread the remaining of the white sauce over the cannelloni.
   
   
   
9. Sprinkle 30g Parmesan on top.
10. Bake in a 180°C oven for 30 min.
    
    
    
11. Remove from the oven and leave to stand for a few minutes before serving. Serve with a salad.