Spinach and Ricotta Cannelloni

5 from 1 vote

An easy mid-week vegetarian family meal of spinach and ricotta stuffed cannelloni stuffed topped with homemade béchamel and napoli sauces.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 623kcal

Heat 1 tbsp olive oil and quickly cook 1 garlic clove without browning it.
Add 1 onion, finely chopped, 1/2 carrot, finely chopped and 1 stick celery, finely chopped. Add the fresh parsley and fry until softened.
Add 400 grams tinned chopped tomatoes and one half a cup of water.
Simmer for 20 minutes while you prepare the rest of the dish.
Stir in fresh basil leaves once you've removed the sauce from the heat. Season well to taste with Shetland sea salt and freshly ground black pepper.

Gently melt 60 grams butter over medium heat.
Add 1 garlic clove and when the butter is starting to bubble, add 60 grams plain flour.
Stir constantly to make a roux.
Remove from the heat, and add a little of the milk.
Whisking constantly, return to the heat and slowly add the remaining 600 ml full fat milk until the sauce has thickened.
Remove from heat, remove garlic, add 1 tbsp Parmesan cheese and freshly grated nutmeg. Set aside.

Thoroughly wash 200 grams fresh spinach and place into a large saucepan with the lid on. Heat over a medium heat until wilted, stirring occasionally. Transfer to a strainer and leave to drain and cool, pressing out any liquid.
Finely chop the spinach and mix with 250 grams ricotta cheese, 1 free-range egg and 2 tbsp Parmesan cheese in a mixing bowl.
Fill 12 cannelloni tubes with the filling. I use a piping bag fitted with a large nozzle, as it is much quicker.
Arrange cannelloni in the bottom of an oven-proof dish.
Pour over the béchemel sauce and then pour the napoli sauce down the centre.
Sprinkle with some more parmesan and parsley, if desired.
Bake for 30-40 minutes, until golden and bubbly.