Creamy bechamel sauce makes this classic spinach and ricotta cannelloni incredibly moreish!
Ingredients
- 2 x 250g pkt frozen spinach, thawed, drained
- 300g fresh ricotta
- 200g feta, crumbled
- 2 green onions, trimmed, thinly sliced
- 16 cannelloni
- 2 x 400g can chopped tomatoes
Béchamel sauce
- 4 cups (1 litre) milk
- 1 dried bay leaf
- 1 brown onion, coarsely chopped
- 90g butter
- 1/2 cup (75g) plain flour
- Pinch of ground nutmeg
- Ground white pepper
- 1/2 cup (40g) finely grated parmesan or vegetarian hard cheese
Method
- Step 1Preheat oven to 180°C. Combine the spinach, ricotta, feta and green onions in a large bowl. Season with salt and pepper.
- Step 2Use a teaspoon to fill each cannelloni tube with spinach mixture. Place the cannelloni in a single layer in the base of a large ovenproof baking dish. Spoon the chopped tomato over the cannelloni to cover completely.
- Step 3To make the béchamel sauce, combine the milk, bay leaf and onion in a medium saucepan over medium heat. Bring to a simmer. Remove from heat and set aside to cool. Strain milk through a fine sieve. Melt the butter in a medium saucepan over high heat until foaming. Add the flour and cook, stirring, for 2-3 minutes or until the flour becomes grainy. Remove from heat and add the milk mixture. Use a balloon whisk to stir to combine. Place over medium heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the nutmeg and pepper. Taste and season with salt. Add half the parmesan and stir to combine.
- Step 4Pour the sauce evenly over the tomato. Sprinkle with remaining parmesan. Bake in preheated oven for 30 minutes or until heated through and golden brown.
- Low carb
- Vegetarian
Nutrition
2901 kj
Energy
33g
Fat Total
21g
Saturated Fat
7g
Fibre
30g
Protein
105mg
Cholesterol
833.99mg
Sodium
19g
Carbs (sugar)
67g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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