Cannelloni with ricotta and spinach

Cannelloni with ricotta and spinach

Ingredients for 8 portions

• 2 package Cannelloni without pre-cooking
• 1,200g Tomato(es), chunky
• 900g leaf spinach (frozen)
• 500g ricotta
• 40g pine nuts
• 2 egg(s)
• 4 shallot(s)
• 20 tbsp Parmesan, freshly grated
• 80g flour
• 80g butter
• 1,000mL milk
• 4 toes Garlic, pressed
• salt and pepper
• oregano
• nutmeg
• fat for the shape

Preparation

• Working time about 30 minutes
• Cooking/baking time approx. 40 minutes
• Total time about 1 hour 10 minutes

Dry roast the pine nuts in a pan. Meanwhile, grate the parmesan, mix the ricotta with the egg and three tablespoons of parmesan. Season with salt and pepper and add the pine nuts.

Finely chop the shallots and sauté one shallot in a saucepan with a little oil until translucent. Briefly fry a pressed clove of garlic in each dish. Put the spinach leaves in one pot and the tomatoes in the other.

Cook the spinach until most of the liquid has evaporated, then season with salt, pepper and nutmeg. Let cool down.

Let the tomatoes boil down a little and season with salt, pepper and oregano.

Now melt the butter in a saucepan and stir in the flour. Sauté for two minutes over medium heat while stirring, then deglaze with the milk while stirring with a whisk and simmer gently for two minutes. Fold in two tablespoons of grated Parmesan and season the sauce with salt, pepper and nutmeg.

Grease a suitable form and cover the bottom with half of the tomato sauce. Mix the spinach leaves with the ricotta and fill the cannelloni (ideally with a piping bag), then place them in the mold. Spread the rest of the tomato sauce over the cannelloni. Then spoon the béchamel sauce over it and sprinkle with four tablespoons of grated parmesan.

Cover with aluminum foil and bake at 225°C top/bottom heat for 15 minutes. Then remove the aluminum foil and bake for another 10 minutes until nicely browned.