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Cannelloni Ricotta e Spinaci

Classic Italian baked pasta filled with a rich ricotta and spinach mixture, topped with homemade tomato sauce and creamy béchamel.

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Ingredients

  • 4 Cloves of Garlic
  • 600g Peeled Tomatoes
  • Handful of fresh Basil
  • Salt & Pepper to taste
  • 100g Butter
  • 150g Flour
  • 800ml Milk
  • 1tbs Nutmeg
  • 500g Ricotta
  • 200g Mozzarella Di Buffala
  • 150g Parmesan Cheese
  • 2 Whole Eggs
  • 300g Spinach
  • 1kg Cannelloni

Method

  1. 1

    Prepare the tomato sauce by simmering the peeled tomatoes with minced garlic, fresh basil, salt, and pepper.

  2. 2

    Make the béchamel by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and thickened, then season with nutmeg.

  3. 3

    Wilt and drain the spinach, then mix with ricotta, mozzarella, parmesan, and eggs to create the filling.

  4. 4

    Stuff the cannelloni tubes with the ricotta and spinach mixture.

  5. 5

    Spread a layer of tomato sauce and béchamel in a baking dish, arrange the stuffed cannelloni, and cover with the remaining sauces.

  6. 6

    Bake until the pasta is tender and the top is golden and bubbling.