Name: Cannelloni with cheese and spinach
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g baby spinach; 50.00 g butter; 50.00 g flour; 600.00 ml milk; 30.00 g grated mature cheddar; salt and freshly ground back pepper; 18.00 pasta lasagne sheets; 250.00 g ricotta cheese; 300.00 g cream cheese; 1.00 eggs large; 40.00 g parmesan cheese grated; 2.00 ml nutmeg whole, freshly grated; 125.00 g mozzarella cheese grated

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Ingredients (13)

500.00 g

baby spinach

SAUCE

50.00 g	butter
50.00 g	flour
600.00 ml	milk
30.00 g	grated mature cheddar
	salt and freshly ground back pepper

CANNELLONI

18.00	pasta — lasagne sheets
250.00 g	ricotta cheese
300.00 g	cream cheese
1.00	eggs — large
40.00 g	parmesan cheese — grated
2.00 ml	nutmeg — whole, freshly grated
125.00 g	mozzarella cheese — grated

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Method:

Steam the baby spinach until tender, then drain and set aside. SAUCE:
Melt the butter in a saucepan. Stir in the flour and cook for 30 seconds. Add the milk gradually, stirring constantly to prevent lumps. Cook over a medium heat until sauce has thickened. Stir in the cheese and season with salt and freshly ground black pepper. Place 4 lasagne sheets at a time into a large bowl filled with boiling water and allow to soak for 2 minutes. Meanwhile, place the ricotta, cream cheese, egg yolk and Parmesan into a food processor and blend until smooth. Add the drained spinach and blend again for 30 seconds. Season with salt, freshly ground black pepper and nutmeg. Place a spoonful of the mixture onto a drained sheet of lasagne. Fold over to enclose the filling and place in a greased ovenproof dish, folded side down. Repeat with remaining lasagne sheets. Pour the sauce over the cannelloni rolls and sprinkle with mozzarella. Bake in preheated oven for 30 minutes until golden.
Oven temperature: 180 ºC