Cannelloni with cheese and spinach

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 15
Servings 6
Time 30 min

Ingredients

  • 500
    g
    baby spinach leaves
  • SAUCE
  • 50
    g
    butter
  • 50
    g
    flour
  • 600
    ml
    milk
  • 30
    g
    grated mature Cheddar
  • salt and freshly grated black pepper
  • CANNELLONI
  • 18
    sheets of lasagne
  • 250
    g
    ricotta cheese
  • 300
    g
    cream cheese
  • 1
    large egg
  • 40
    g
    freshly grated Parmesan
  • 2
    ml
    freshly grated nutmeg
  • 125
    g
    grated mozzarella
 

Method

45 min
 
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
 

Read more on: steam  |  bake
 

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