Spinach & Ricotta Cannelloni Serves 6 – 8 Ingredients 500g Baby Spinach leaves 1 tub Ricotta Cheese 1 x large onion 2 x Garlic cloves Cannelloni shells Salt & Pepper Nutmeg 1 x tin chopped tomatoes 1 x small pinch of sugar 50g x grated cheese (such as cheddar) 50g x grated parmesan cheese For the white sauce: 50g x plain flour 50g x butter or margarine 300ml x milk 300ml x vegetable stock 1 x level teaspoon Dijon mustard (optional) Open the bag of spinach and place it in the microwave for about 2 minutes until all the leaves have wilted. Remove and let cool. Once the leaves have cooled enough to handle, squeeze out all the excess moisture. To a food processer add the onion, garlic and wilted spinach and whizz until finely chopped. (You could do this by hand, but I always find that you never get the mixture fine enough) Season with salt, pepper and nutmeg to taste. Add the ricotta cheese and mix together well. In a large Pyrex dish add the tinned chopped tomatoes and a small pinch of sugar to take away the sharpness of the tomato. Season with salt and pepper. Stuff the spinach mixture into the uncooked cannelloni shells. I find it’s best to do with your hands. Layer on top of the tinned tomatoes. Leave a little space in between each as they will spread out as they cook. Now make the white sauce. To make the white sauce: I cheat by throwing all the contents into the pot together. This usually prevents any lumps. Add the flour, butter, milk, vegetable stock and Dijon mustard (if you’re using) into a medium sauce pan. Keep stirring until the sauce thickens. Do not take your eyes off the pot! Once it starts to bubble, remove from the heat. Add half of the cheese and stir until it has melted. Now that the white sauce is made, pour it over the stuffed cannelloni shells ensuring that all are covered. Add the remaining grated cheese and parmesan cheese. Cover with tin foil and bake in the oven at 180 degrees for about 30 minutes. After 30 minutes, using a sharp knife, check if the shells have softened. Remove the foil and bake for a further 10 minutes until the cheese has browned. This is lovely served with a few garlic bread slices and a fresh side salad.
Posted on: Wed, 10 Dec 2014 11:12:09 +0000
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